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–+ servings
Bang bang cauliflower in a bowl.

Bang Bang Cauliflower

Keri Bevan
Bang Bang Cauliflower is crispy, spicy and sweet. It makes the perfect vegan appetizer for a party, or tasty vegan dinner with noodles or rice. Because the cauliflower is baked and not fried, this recipe is lighter and healthier than the traditional recipe.
4.99 from 75 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizer, dinner, lunch, Main Course, Side Dish, Snack
Cuisine Chinese
Servings 4 servings
Calories 546 kcal

Ingredients
 
 

  • 1 cup soy milk or other plant based milk
  • 1 teaspoon apple cider vinegar
  • 1½ cups all purpose flour or gluten free blend
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • 1 head cauliflower
  • 1 tablespoon olive oil
  • 1 cup panko bread crumbs

For The Bang Bang Sauce

  • ½ cup vegan mayo
  • ¼ cup sweet chili sauce
  • 3 tablespoons sambal oelek or Sriracha sauce
  • 1 lime juiced

Instructions
 

  • Preheat the oven to 425°C (220° F). Line a baking tray with parchment paper.
  • Combine the soy milk and apple cider vinegar in a small bowl. Set aside.
  • Combine the flour, garlic powder, onion powder, smoked paprika and salt in a large bowl. Put your panko breadcrumbs in a separate shallow bowl.
  • Put the cauliflower in a bowl and drizzle the olive oil over the florets. Mix until all the florets are coated in olive oil.
  • Dredge the cauliflower florets in the flour mixture and set aside on a plate.
  • Add the soy milk/apple cider vinegar mix to the bowl with the remaining flour. Stir until a batter forms. If the batter is too thick, add a bit more milk.
  • Dredge cauliflower in batter until evenly coated.
  • Dredge in panko breadcrumbs. Transfer to the baking tray and bake for 20-25 minutes, turning them over at the half way point.
  • Combine the vegan mayonnaise, sweet chili sauce, and hot sauce in a small bowl.
  • Dredge your baked cauliflower florets in the Bang Bang sauce one piece at a time, and transfer back to the baking tray, ensuring that the florets are evenly spread out on the baking tray. Return the tray to the oven and bake for a further 5 minutes.

Notes

  1. To make bang bang cauliflower gluten-free substitute the all-purpose flour for your favorite gluten free brand, and omit the panko breadcrumbs (or swap in gluten free panko breadcrumbs.)

❄️Storage Instructions

For the best taste and texture, I recommend eating your Bang Bang Cauliflower as soon as possible. While you can store and reheat leftovers, the crispiness may diminish over time. If you do need to store leftovers, here's how:

Refrigerator

Store cooled Bang Bang Cauliflower in an airtight container in the refrigerator. It should stay fresh for 3-5 days. Reheat Bang Bang Cauliflower in the oven at 350°F (180°C) for 5-10 min. I don't recommend freezing this dish. The texture changes too much once it's thawed.

Nutrition

Calories: 546kcalCarbohydrates: 68gProtein: 12gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 1053mgPotassium: 642mgFiber: 6gSugar: 13gVitamin A: 494IUVitamin C: 81mgCalcium: 154mgIron: 4mg
Keyword bang bang cauliflower
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