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Vegan Bang Bang Cauliflower
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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.