These crispy, spicy-sweet Vegan Bang Bang Cauliflower bites are a show-stopping dish that’s versatile, satisfying, and completely plant-based. Whether served as an appetizer, snack, or paired with rice for a main course, they bring a delightful combination of crunch and bold flavors.
Why You’ll Love This Recipe
- Packed with Flavor: A spicy-sweet bang bang sauce makes these cauliflower bites irresistible.
- Versatile Dish: Perfect for parties, meal prep, or as a standalone treat.
- Healthier Alternative: Oven-baked or air-fried instead of deep-fried.
- Customizable: Easily adapted for gluten-free or low-spice preferences.
Preparation Phase
Essential Tools and Equipment
Before diving into the recipe, make sure you have the right tools for success:
- Mixing Bowls: For the batter and sauce preparation.
- Whisk: To mix the batter to a smooth consistency.
- Baking Tray or Air Fryer: Key for achieving crispy results.
- Silicone Baking Mat or Parchment Paper: Helps with non-stick cooking and even crisping.
- Tongs: For dipping and transferring the cauliflower florets.
- Small Bowls: For Panko breadcrumbs and garnishes.
Preparation Tips
- Cut Evenly-Sized Florets: Ensures uniform cooking and coating.
- Keep Panko Fresh: Use smaller portions in the coating bowl to prevent breadcrumbs from becoming soggy.
- Test Batter Consistency: The batter should be thick enough to coat the cauliflower but still drip slightly.
Ingredients List
For the Cauliflower:
- 1 medium head cauliflower: About 4 cups of large florets.
- 3/4 cup all-purpose flour: Substitute with gluten-free flour if needed.
- 1 tsp granulated onion
- 1 tsp granulated garlic
- 1 tsp ground ginger
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1–1 1/2 cups non-dairy milk: Unsweetened almond, soy, or flax milk works best.
- 1–2 cups Panko breadcrumbs: Gluten-free options work perfectly.
For the Vegan Bang Bang Sauce:
- 1 cup Thai sweet chili sauce: Adds sweetness and tang.
- 1 cup vegan mayo: Provides creamy richness.
- 1–2 tsp sriracha: Adjust to taste for spiciness (optional).
- 2 tbsp nutritional yeast: For a subtle umami kick (optional).
- 1/4 tsp sea salt: Optional, to enhance the sauce.
For Garnish:
- Green onions, chopped: Adds a fresh, vibrant touch.
- Sesame seeds: For a nutty crunch.
Step-by-Step Directions
1. Prep the Oven or Air Fryer
- Oven: Preheat to 425°F (218°C). Line a baking tray with a silicone baking mat or parchment paper for best results.
- Air Fryer: Preheat to 400°F (205°C).
2. Prepare the Batter and Panko Coating
- In a medium bowl, combine the flour, granulated onion, granulated garlic, ground ginger, salt, and pepper.
- Gradually whisk in the non-dairy milk to form a smooth batter. It should coat the back of a spoon but still drip slightly.
- In a separate wide bowl, place a small portion of Panko breadcrumbs. Replenish as needed to keep them fresh and dry.
3. Coat the Cauliflower
- Dip each cauliflower floret into the batter, ensuring all sides are evenly coated. Let the excess batter drip off.
- Roll the battered floret in the Panko breadcrumbs, pressing gently to adhere.
- Place the coated florets on the lined baking tray or air fryer basket, leaving space between each for even crisping.
4. Bake or Air Fry
Baking Method:
- Bake in the preheated oven for 15 minutes. Flip each piece and bake for another 15 minutes, or until golden and crispy.
- Let the cauliflower cool slightly before tossing in the sauce.
Air Frying Method:
- Arrange the cauliflower florets in a single layer in the air fryer basket, ensuring space between pieces for proper airflow.
- Cook for 15–25 minutes, shaking the basket halfway through, until golden brown and crispy. Work in batches if necessary.
5. Make the Bang Bang Sauce
- In a small bowl, combine the Thai sweet chili sauce, vegan mayo, sriracha (if using), nutritional yeast (if using), and sea salt. Whisk until smooth.
6. Toss and Garnish
- Place the crispy cauliflower in a large bowl and drizzle the bang bang sauce over the top. Gently toss to coat each piece evenly.
- Garnish with chopped green onions and sesame seeds.
Notes and Variations
- Gluten-Free Option: Use gluten-free flour and Panko breadcrumbs.
- No-Batter Option: For a lighter version, skip the batter and coat the cauliflower directly with olive oil and spices before roasting.
- Adjust Spice Level: Reduce or omit sriracha for a milder flavor.
- Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Serving Suggestions
Perfect Ways to Enjoy Vegan Bang Bang Cauliflower:
- As an Appetizer: Serve with a side of extra bang bang sauce for dipping.
- As a Main Dish: Pair with steamed rice or quinoa for a complete meal.
- In Tacos: Use as a filling with shredded lettuce, cabbage slaw, and a drizzle of sauce.
- Over Salad: Add to a bed of mixed greens with a light vinaigrette or extra sauce as dressing.
- In Buddha Bowls: Combine with roasted vegetables, grains, and a creamy avocado dressing.
Common Mistakes to Avoid & Tips for Perfection
Avoid These Pitfalls:
- Soggy Batter: Ensure excess batter drips off before coating in Panko. Over-battering can lead to a dense texture.
- Overcrowding the Tray/Air Fryer: Leave space between florets to allow proper crisping.
- Uneven Coating: Press Panko gently onto the battered cauliflower to ensure even coverage.
- Undersaucing: Fully toss the cauliflower in the bang bang sauce for maximum flavor.
Pro Tips for Success:
- Bake or air fry in batches if necessary to achieve the crispiest texture.
- Reheat leftovers in the oven or air fryer to regain crispiness. Avoid microwaving, which can make the cauliflower soggy.
- Taste and adjust the bang bang sauce for your preferred balance of sweetness, creaminess, and spice.
Side Dish Recommendations
Pair your Vegan Bang Bang Cauliflower with these complementary sides for a well-rounded meal.
1. Steamed Jasmine Rice
- A classic and simple option to soak up the bold flavors of the bang bang sauce.
2. Garlic Noodles
- Toss cooked noodles in a light garlic soy sauce for a savory, umami-packed pairing.
3. Asian Slaw
- Shredded cabbage, carrots, and scallions dressed with a tangy sesame vinaigrette offer a crunchy, refreshing balance to the crispy cauliflower.
4. Edamame
- Lightly salted steamed edamame is a nutritious and protein-packed side.
5. Cucumber Salad
- Thinly sliced cucumbers tossed in rice vinegar, a touch of sugar, and sesame oil provide a cooling, palate-cleansing complement.
6. Spring Rolls
- Pair with fresh vegetable spring rolls or crispy fried rolls for an indulgent treat. Serve with a side of peanut or hoisin sauce.
7. Fried Rice
- Create a hearty accompaniment by stir-frying rice with vegetables, tamari, and sesame oil.
8. Vegan Dumplings
- Steamed or pan-fried dumplings stuffed with vegetables make for a filling, satisfying addition to the meal.
Recipe Tips
Make It Your Own:
- Adjust the Spice Level: Add more or less sriracha to suit your preference. You can also swap sriracha for chili paste or leave it out entirely for a milder sauce.
- Use Fresh Ingredients: Fresh cauliflower and high-quality vegan mayo will yield the best results.
- Experiment with Add-Ons: Garnish with cilantro, lime zest, or crushed peanuts for extra flavor.
Crispy Secrets:
- Double-Coat for Extra Crunch: If you prefer even crispier cauliflower, repeat the batter and breadcrumb coating process.
- Use a Wire Rack: For oven baking, place the cauliflower on a wire rack set over a baking sheet for maximum air circulation and crispiness.
Storage and Reheating Instructions
Storing Leftovers:
- Allow the cauliflower to cool completely before storing.
- Place in an airtight container and refrigerate for up to 3 days.
Reheating Tips:
- Oven Method: Preheat the oven to 375°F (190°C). Place the cauliflower on a baking tray lined with parchment paper. Bake for 10–15 minutes until heated through and crispy.
- Air Fryer Method: Reheat at 350°F (175°C) for 5–7 minutes.
- Avoid the Microwave: Microwaving will make the cauliflower soggy.
FAQs
1. Can I make this recipe gluten-free?
Yes! Use gluten-free all-purpose flour and gluten-free Panko breadcrumbs to make the recipe suitable for a gluten-free diet.
2. How can I reduce the spice level?
Reduce or omit the sriracha in the bang bang sauce. For a completely mild option, use only Thai sweet chili sauce and vegan mayo.
3. Can I prepare the cauliflower ahead of time?
You can prep the cauliflower florets and sauce a day in advance. Store them separately in the fridge. For best results, coat, bake/air fry, and toss in sauce just before serving.
4. Can I freeze the cauliflower?
While freezing battered and baked cauliflower is not recommended due to potential loss of crispiness, you can freeze the raw, battered florets. Freeze them on a tray, then transfer to a freezer bag. When ready to cook, bake or air fry directly from frozen.
5. Can I use store-bought vegan bang bang sauce?
Absolutely! If you’re short on time, store-bought vegan bang bang or similar sauces work as a convenient alternative.
Conclusion
Vegan Bang Bang Cauliflower is a recipe that combines crispy, golden-battered cauliflower with a bold, creamy bang bang sauce. Whether you’re serving it as an appetizer, snack, or main dish, it’s sure to impress vegans and non-vegans alike. With its versatility, customizable flavors, and easy preparation, this dish is destined to become a staple in your recipe rotation.
For even more plant-based meal inspiration, check out related recipes like Vegan Garlic Noodles or Vegan Dumplings for the perfect pairing. Enjoy!
Vegan Bang Bang Cauliflower
Crispy, flavorful, and completely plant-based, these Vegan Bang Bang Cauliflower Wings are perfect as an appetizer, side dish, or entrée when served with rice. Coated in a crunchy batter and tossed in a creamy, spicy-sweet bang bang sauce, this recipe is both easy to make and irresistibly delicious!
Calories: 384kcal
Ingredients
For the Cauliflower:
- 1 medium head cauliflower about 4 cups large florets
- 3/4 cup all-purpose flour or gluten-free flour, see note 2
- 1 teaspoon granulated onion
- 1 teaspoon granulated garlic
- 1 teaspoon ground ginger
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 –1 1/2 cups unsweetened non-dairy milk see note 3
- 1 –2 cups Panko bread crumbs use gluten-free if needed, see note 4
For the Vegan Bang Bang Sauce:
- 1 cup Thai sweet chili sauce
- 1 cup vegan mayo homemade or store-bought
- 1 –2 teaspoons sriracha to taste, optional
- 2 tablespoons nutritional yeast optional
- 1/4 teaspoon sea salt optional
For Garnish:
- Green onions chopped
- Sesame seeds
Instructions
Prep the Oven or Air Fryer:
- Preheat your oven to 425°F (218°C) or air fryer to 400°F (205°C).
- Line a baking tray with a silicone baking mat or parchment paper. A silicone mat works best for extra crispy cauliflower.
Batter and Panko Coating:
- In a medium bowl, mix together the flour, granulated onion, garlic, ground ginger, salt, and pepper.
- Make a well in the center of the dry mixture and pour in the non-dairy milk. Whisk until smooth. The batter should be thick but still drip off a spoon.
- Place a small amount of Panko bread crumbs in a separate wide bowl (add more Panko as needed to avoid it getting soggy).
Coat the Cauliflower:
- Dip each cauliflower floret into the batter, ensuring all sides are coated. Let the excess drip off.
- Roll the battered cauliflower in the Panko bread crumbs until completely coated.
- Place the coated cauliflower on the lined baking tray, leaving space between each floret for even crisping.
Bake or Air Fry:
Baking Method:
- Bake the cauliflower for 15 minutes, then flip each piece and bake for another 15 minutes (30 minutes total). The cauliflower should be golden brown and crispy. Let cool for 5 minutes.
Air Frying Method:
- Arrange the cauliflower in a single layer in the air fryer basket, leaving space between pieces. Cook for 15–25 minutes, shaking the basket halfway through, until crispy and golden. You may need to work in batches for the best results.
Make the Bang Bang Sauce:
- While the cauliflower cooks, mix the Thai sweet chili sauce, vegan mayo, sriracha (if using), nutritional yeast (if using), and sea salt in a small bowl until smooth.
Toss and Serve:
- Toss the crispy cauliflower in the bang bang sauce until evenly coated.
- Garnish with chopped green onions and sesame seeds. Serve immediately on its own or over rice for a satisfying meal.
Notes
Baking vs. Non-Battered Option:
If you prefer a lighter dish or are short on time, skip the batter and coat the cauliflower with a mixture of olive oil, sweet chili sauce, and spices. Roast for 30–40 minutes at 425°F (218°C), flipping halfway through. Toss with bang bang sauce and serve.
Gluten-Free Flour: Use gluten-free 1:1 flour blends like King Arthur Measure for Measure or Bob’s Red Mill 1:1. Chickpea flour also works well.
Non-Dairy Milk: Use unsweetened almond, soy, or flax milk. Avoid vanilla-flavored or sweetened plant milk.
Panko Breadcrumbs: Gluten-free Panko works great. If unavailable, pulse crackers in a food processor or use rice crumbs for a crispier texture.
If you prefer a lighter dish or are short on time, skip the batter and coat the cauliflower with a mixture of olive oil, sweet chili sauce, and spices. Roast for 30–40 minutes at 425°F (218°C), flipping halfway through. Toss with bang bang sauce and serve.
Gluten-Free Flour: Use gluten-free 1:1 flour blends like King Arthur Measure for Measure or Bob’s Red Mill 1:1. Chickpea flour also works well.
Non-Dairy Milk: Use unsweetened almond, soy, or flax milk. Avoid vanilla-flavored or sweetened plant milk.
Panko Breadcrumbs: Gluten-free Panko works great. If unavailable, pulse crackers in a food processor or use rice crumbs for a crispier texture.
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