Go Back
+ servings
bang bang cauliflower

Bang Bang Cauliflower

Keri Bevan
Bang Bang Cauliflower is crispy, spicy and sweet. It makes the perfect 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.
5 from 7 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course 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
  • 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.

Nutrition

Calories: 546kcalCarbohydrates: 68gProtein: 12gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 1053mgPotassium: 642mgFiber: 6gSugar: 13gVitamin A: 494IUVitamin C: 81mgCalcium: 154mgIron: 4mg
Tried this recipe?Let us know how it was!