Vegan Bang Bang Cauliflower is a super tasty, crispy, and spicy treat! It’s loaded with flavor and a perfect appetizer or main dish. Here’s a recipe that’ll give you that crunchy, creamy goodness you’re craving:
Ingredients:
For the cauliflower:
- 1 medium head of cauliflower, cut into bite-sized florets
- 1/2 cup all-purpose flour (or chickpea flour for a gluten-free option)
- 1/2 cup corn starch (for crispiness)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika (optional, for extra depth of flavor)
- 1/2 cup plant-based milk (like almond, soy, or oat milk)
- 1/4 tsp salt and pepper
- Oil for frying (or you can bake for a healthier option)
For the Bang Bang sauce:
- 1/4 cup vegan mayo
- 2 tbsp sriracha (adjust based on your spice preference)
- 1 tbsp maple syrup (or agave syrup)
- 1 tsp rice vinegar
- 1 tsp soy sauce (or tamari for gluten-free)
Garnishes:
- Chopped green onions
- Sesame seeds
- Fresh cilantro (optional)
Instructions:
- Preheat the oil: If you’re frying, heat enough oil in a large skillet or pan over medium-high heat to fry the cauliflower (about 1-2 inches deep). If you’re baking, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the batter: In a large bowl, mix the flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and pepper. Slowly whisk in the plant-based milk until the batter is smooth. It should have a pancake batter-like consistency.
- Coat the cauliflower: Dip each cauliflower floret into the batter, making sure it’s fully coated. Shake off any excess batter and carefully place the florets into the hot oil (or onto the baking sheet if you’re baking them).
- Cook the cauliflower:
- For frying: Fry the cauliflower florets for about 3-5 minutes, turning occasionally, until golden and crispy. Once done, transfer them to a plate lined with paper towels to absorb any excess oil.
- For baking: Arrange the coated florets in a single layer on the baking sheet. Bake for about 20-25 minutes, flipping halfway through, until crispy and golden.
- Make the Bang Bang sauce: While the cauliflower is cooking, whisk together the vegan mayo, sriracha, maple syrup, rice vinegar, and soy sauce in a small bowl until smooth and creamy.
- Toss the cauliflower: Once the cauliflower is crispy and cooked, toss it gently in the Bang Bang sauce until all the pieces are coated.
- Serve: Garnish with chopped green onions, sesame seeds, and fresh cilantro (optional). Serve it immediately with a side of rice, or as a standalone appetizer!
This dish is sweet, spicy, and creamy with the perfect crunch—totally addictive! It’s easy to make and sure to impress anyone you serve it to.
Does that sound like what you were hoping for?