If you are on the hunt for a snack or appetizer that brings together crispiness, vibrant spice, and creamy tang all in one bite, you absolutely must try this Vegan Bang Bang Cauliflower Recipe. It’s a plant-based twist on a fan-favorite that takes cauliflower florets, coats them in a perfectly seasoned batter, bakes them to golden perfection, and then douses them in a luscious, spicy bang bang sauce that’s as addictive as it is flavorful. This dish is a true celebration of textures and tastes, making it not only a crowd-pleaser but also an easy way to get everyone excited about veggies at the table.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet truly essential; each one plays a special role in bringing the unique flavors and textures of the Vegan Bang Bang Cauliflower Recipe to life. From the creamy mayo base of the sauce to the crispy panko breadcrumbs, every element contributes something fantastic.
- Vegan mayonnaise: Provides a rich, creamy foundation for the bang bang sauce that balances out the heat perfectly.
- Sambal oelek or chili paste: Adds that vibrant, spicy kick that defines the bang bang flavor.
- Maple syrup or agave nectar: Offers a subtle sweetness that mellows the spice and adds depth.
- Cauliflower: The star of the dish, offering tender, mild florets that soak up all the delicious flavors.
- All-purpose flour (gluten-free works great too): Forms the base of the light and sticky batter that crisps up beautifully.
- Cornstarch: Cranks up the crunch factor in the batter, ensuring the coating stays crisp after baking.
- Unsweetened almond milk plus lemon juice or apple cider vinegar: Creates a tangy but dairy-free “buttermilk” mixture for the batter, helping it cling perfectly to the cauliflower.
- Sea salt, black pepper, garlic powder, onion powder: Seasoning essentials that bring a savory depth to both batter and breadcrumbs.
- Panko breadcrumbs: Adds the ultimate crunch when baked, giving the dish its signature crispy exterior.
How to Make Vegan Bang Bang Cauliflower Recipe
Step 1: Prepare the Bang Bang Sauce
Start by mixing the vegan mayonnaise, sambal oelek, and maple syrup in a bowl. This sauce should be smooth and pourable, striking a perfect balance between creamy, spicy, and sweet. Set it aside so the flavors meld while you prepare the cauliflower.
Step 2: Preheat and Prep
Get your oven nice and hot at 450 degrees F (230 degrees C) and line a baking sheet with a silicone mat or greased foil for easy cleanup. Meanwhile, chop the cauliflower into bite-sized florets, making sure to leave those stems behind so every piece cooks evenly and crisps up.
Step 3: Make the Batter
In a large bowl, combine flour, a tablespoon of chili paste, cornstarch, almond milk mixed with lemon juice or vinegar, sea salt, pepper, garlic powder, and onion powder. Stir until everything is just combined into a sticky batter resembling tempura batter. If it’s too thick, add a splash more almond milk to get the right consistency.
Step 4: Coat the Cauliflower
Now, dip the cauliflower florets into the batter, making sure each piece is fully coated. Work in batches if needed. Then roll the coated florets in the seasoned panko breadcrumbs for that unbeatable crunch. Place each floret spaced out on the baking sheet so they can crisp up beautifully.
Step 5: Bake to Perfection
Bake the coated cauliflower for about 22 minutes in your preheated oven. This step creates a crunchy golden crust that is the foundation of the dish. The high temperature is key to crispiness, so be patient and avoid opening the oven frequently.
Step 6: Toss in Sauce and Finish Baking
Once baked, take the crispy florets out and gently toss them with the bang bang sauce until each piece is gloriously coated. Return the sauced cauliflower back to the baking sheet and bake for another 1 to 2 minutes to let the sauce soak in slightly and meld with the crunch.
Step 7: Optional Air Fryer Method
If you prefer, you can use your air fryer! Preheat it to 400 degrees F (200 degrees C), and follow the coating steps as usual. Place the cauliflower in a single layer in the basket, air fry for 12-15 minutes shaking halfway through. After adding the bang bang sauce, air fry another 1-2 minutes. This method delivers a delightfully crispy texture too!
How to Serve Vegan Bang Bang Cauliflower Recipe
Garnishes
To elevate this recipe even further, sprinkle toasted sesame seeds or chopped fresh green onions on top just before serving. These simple additions add a fresh pop of color and a complementary nutty flavor that brightens every bite.
Side Dishes
Serve your Vegan Bang Bang Cauliflower Recipe alongside cooling cucumber salad, fluffy jasmine rice, or crunchy slaw for contrast in texture and temperature. These sides complement the spicy and creamy elements wonderfully and round out your meal beautifully.
Creative Ways to Present
For gatherings, arrange the cauliflower on a platter with small bowls of extra bang bang sauce for dipping. You can also build fun lettuce wraps or even stuff pita pockets with the cauliflower and crisp greens for a handheld treat that everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The cauliflower maintains good texture but is best enjoyed fresh or reheated quickly to preserve that delightful crunch.
Freezing
This Vegan Bang Bang Cauliflower Recipe freezes well if you want to keep portions on hand. Freeze the baked and sauced cauliflower in a single layer on a parchment-lined tray first, then transfer to freezer bags. Use within 1-2 months for best flavor.
Reheating
Reheat leftovers in a preheated oven at 375 degrees F for about 10 minutes or until warmed through. Avoid microwaving when possible, as it tends to soften the crispy coating, losing the signature bang bang texture.
FAQs
Can I use another vegetable instead of cauliflower?
Absolutely! Broccoli or even Brussels sprouts can work well with this recipe, though cauliflower’s texture holds the bang bang sauce particularly nicely.
Is the sauce very spicy?
The sauce has a nice, balanced heat thanks to the chili paste and the cooling vegan mayo. You can always adjust the chili level to your preference, making it milder or spicier.
Can I make this recipe oil-free?
Yes! This recipe is baked or air-fried without the need for added oil, making it a great choice for an oil-free lifestyle while still achieving crispy results.
What if I don’t have sambal oelek?
Sambal oelek is a chili paste with a textured, fresh chili flavor, but you can substitute sriracha or any other hot chili paste you like. Adjust quantities to balance the heat.
Can this be made gluten-free?
Definitely! Use gluten-free all-purpose flour and gluten-free panko breadcrumbs for a totally gluten-free version without sacrificing texture or flavor.
Final Thoughts
This Vegan Bang Bang Cauliflower Recipe is one of those dishes that somehow feels indulgent and comforting while also being fresh and vibrant. Whether you’re cooking for friends, family, or just treating yourself, it delivers a bold flavor punch and irresistible crunch that will have everyone asking for seconds. I can’t wait for you to try it and see how easy it is to win over taste buds with this clever veggie delight!
Print
Vegan Bang Bang Cauliflower Recipe
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Vegan, American-Asian fusion
- Diet: Vegan
Description
Vegan Bang Bang Cauliflower is a crispy, flavorful plant-based appetizer featuring cauliflower florets coated in a spicy, tangy bang bang sauce. The cauliflower is battered, panko-coated, and baked or air fried to golden perfection, then tossed in a creamy, slightly sweet chili sauce for a deliciously addictive bite. Perfect as a snack or appetizer for vegan and plant-based diets.
Ingredients
Bang Bang Sauce
- 1/2 cup vegan mayonnaise
- 1/4 cup sambal oelek or any other chili paste (including sriracha)
- 2 tablespoons maple syrup or agave nectar
Cauliflower and Batter
- 1 head cauliflower, chopped into florets
- 3/4 cup all-purpose flour (gluten-free or regular)
- 1 tablespoon sambal oelek or any chili paste
- 1/2 cup cornstarch
- 3/4 cup unsweetened almond milk or any nut milk + 2 teaspoons lemon juice or apple cider vinegar
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup crispy Panko breadcrumbs seasoned with salt, pepper, onion powder & garlic powder
Instructions
- Prepare Bang Bang Sauce: In a bowl, mix the vegan mayonnaise, sambal oelek, and maple syrup together until well combined and liquidy. Set this sauce aside for later use.
- Preheat Oven: Preheat your oven to 450°F (230°C) and line a baking sheet with a silicone baking mat or greased foil.
- Prepare Cauliflower Florets: Remove the leaves and stems from the cauliflower and cut it into bite-sized florets, discarding tough stems.
- Make Batter: In a bowl, combine the all-purpose flour, sambal oelek, cornstarch, nut milk mixed with lemon juice or apple cider vinegar, sea salt, ground black pepper, garlic powder, and onion powder. Stir until you have a sticky tempura-like batter. Adjust thickness by adding more milk if needed.
- Bread Cauliflower: Place the panko breadcrumbs in a separate bowl. Dip the cauliflower florets into the batter, coating them thoroughly, then toss them in the panko breadcrumbs to cover completely.
- Arrange for Baking: Place the coated cauliflower florets spaced out on the prepared baking sheet to ensure they bake evenly and get crispy.
- Bake Cauliflower: Bake the cauliflower for 22 minutes in the preheated oven. Make sure the oven is fully preheated for best results.
- Toss with Sauce: Remove from oven and toss the baked cauliflower in the bang bang sauce using a spatula for even coating.
- Final Bake: Return the sauced cauliflower to the baking sheet and bake for another 1-2 minutes to allow the sauce to soak in and set.
- Serve: Remove from oven, sprinkle with sesame seeds, and serve immediately for the best flavor and texture.
- Alternative Air Fryer Method: Preheat the air fryer to 400°F (200°C). Prepare cauliflower the same way. Place the coated cauliflower in a single layer in the air fryer basket with some space between pieces. Cook for 12-15 minutes, shaking halfway through. Toss with sauce then air fry another 1-2 minutes to finish.
Notes
- If batter is too thick, thin with additional nut milk a little at a time until it reaches a sticky tempura consistency.
- Ensure cauliflower florets are evenly coated with both batter and panko for the crispiest texture.
- Use a silicone baking mat or greased foil to prevent sticking and ease cleanup.
- Sambal oelek can be substituted with sriracha or your favorite chili paste.
- For gluten-free version, use gluten-free flour and gluten-free panko breadcrumbs.
- If air frying, avoid overcrowding the basket to ensure crispiness.
