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
Scale
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.
