Vegan Bang Bang Cauliflower
A crispy, sweet, and spicy vegan appetizer featuring battered cauliflower florets baked to perfection and tossed in a creamy, flavorful bang bang sauce made with vegan mayo and chili paste. Perfect for parties, game days, or a tasty snack.
Ingredients
- 1 large head cauliflower cut into florets
- 1 cup unsweetened soy or almond milk
- 2 tsp apple cider vinegar or lemon juice
- ½ cup all-purpose flour gluten-free optional
- ½ cup cornstarch
- 2 tsp garlic powder
- 2 tsp onion powder
- ½ tsp salt
- 1 cup panko breadcrumbs seasoned if preferred
- ½ cup vegan mayonnaise
- ¼ cup sweet chili sauce or sambal oelek
- 1 tbsp Sriracha or chili paste adjust to taste
- 2 tbsp agave syrup or maple syrup
Instructions
- Preheat oven to 450°F (230°C) and line a baking sheet with parchment paper; spray with oil.
- In a bowl, combine plant milk and vinegar; let curdle 1 minute.
- Add flour, cornstarch, garlic powder, onion powder, salt; whisk to a smooth batter.
- Toss cauliflower florets in batter to coat well.
- Add breadcrumbs and gently coat cauliflower again.
- Spread on baking sheet; spray tops with oil. Bake 20-25 minutes, flipping halfway, until golden and crispy.
- Meanwhile, whisk vegan mayo, sweet chili sauce, sriracha, and agave syrup to make bang bang sauce.
- Toss baked cauliflower in the sauce until evenly coated. Optionally, bake another 5 minutes for crispier coating.
- Serve immediately as finger food or with accompaniments like chopped scallions or sesame seeds.
Notes
- Use gluten-free flour and breadcrumbs for dietary needs.
- Adjust chili paste quantity to control heat level.
- Vegan mayo brands vary; avocado oil based may enhance flavor.
- Great for air frying as a quicker alternative.
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