Name: Vegan Bang Bang Cauliflower Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 1 medium head cauliflower (about 4 cups large florets); ¾ cup all purpose flour or gluten-free flour; 1 teaspoon granulated onion; 1 teaspoon granulated garlic; 1 teaspoon ground ginger; ½ teaspoon sea salt; ½ teaspoon black pepper; 1 – 1 ½ cups unsweetened non-dairy milk; 1 – 2 cups Panko bread crumbs (use gluten-free if needed); 1 cup Thai Sweet Chili Sauce; 1 cup vegan mayo, homemade or store-bought; 1-2 teaspoons sriracha (optional, to taste); 2 tablespoons nutritional yeast (optional); ¼ teaspoon sea salt (optional); Green onions, chopped; Sesame seeds; 2 tablespoons olive oil; 2 tablespoons sweet chili sauce; ½ teaspoon sea salt; ½ teaspoon black pepper; ¾ teaspoon garlic powder (optional)

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Introduction

This Vegan Bang Bang Cauliflower is a crispy, flavorful dish perfect as a snack or a main. Coated in a spicy, tangy sauce, it offers a satisfying vegan twist on classic bang bang chicken. Whether baked or air-fried, it’s sure to please both plant-based eaters and meat lovers alike.

A white bowl filled with white rice forms the bottom layer, topped with small pieces of crispy fried chicken covered in an orange, creamy sauce. The chicken pieces look crunchy and are garnished with finely sliced green onions and scattered black and white sesame seeds. Two wooden chopsticks rest on the edge of the bowl. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium head cauliflower (about 4 cups large florets)
¾ cup all purpose flour or gluten-free flour
1 teaspoon granulated onion
1 teaspoon granulated garlic
1 teaspoon ground ginger
½ teaspoon sea salt
½ teaspoon black pepper
1 – 1 ½ cups unsweetened non-dairy milk
1 – 2 cups Panko bread crumbs (gluten-free if needed)
1 cup Thai Sweet Chili Sauce
1 cup vegan mayo (homemade or store-bought)
1-2 teaspoons sriracha (optional, to taste)
2 tablespoons nutritional yeast (optional)
¼ teaspoon sea salt (optional)
Green onions (for garnish)
Sesame seeds (for garnish)

Instructions

Step 1: Preheat your oven to 425°F (218°C) and line a baking tray with a silicone baking mat or parchment paper. Alternatively, prepare your air fryer.
Step 2: Choose whether to roast cauliflower without batter or use the batter method. For no batter, toss cauliflower florets with olive oil, sweet chili sauce, salt, pepper, and garlic powder. Spread on tray and roast 30-40 minutes flipping halfway, or air fry 15-25 minutes shaking halfway. Toss with some bang bang sauce before serving.
Step 3: To batter, whisk together flour, onion, garlic, ginger, salt, and pepper in a bowl. Make a well and add non-dairy milk, whisking until smooth and thick but drippy.
Step 4: Place some Panko bread crumbs in a separate bowl. Prepare your assembly station with cauliflower, batter, Panko, and tray in order.
Step 5: Dip each cauliflower floret into the batter, coating fully and letting excess drip off, then roll in Panko crumbs until fully coated. Place coated florets on the lined baking tray.
Step 6: Bake for 15 minutes, then carefully flip each piece and bake another 15 minutes until golden and crispy. If air frying, cook in batches at 400°F (205°C) for 15-25 minutes, shaking the basket halfway through.
Step 7: While cauliflower cooks, prepare the bang bang sauce by mixing vegan mayo, Thai sweet chili sauce, sriracha, nutritional yeast, and sea salt until smooth.
Step 8: Toss the cooked cauliflower wings with the bang bang sauce. Garnish with green onions and sesame seeds. Serve on their own or over rice.

Tips & Variations

For extra crispiness, a silicone baking mat helps more than parchment paper.
Adjust sriracha to your preferred spice level or omit for a milder sauce.
Use gluten-free flour and Panko if avoiding gluten.
Try air frying for a quicker option, but cook in batches to avoid overcrowding.
Add nutritional yeast to the sauce for a subtle cheesy flavor.

Storage

Store leftover cauliflower in an airtight container in the refrigerator for 2-3 days. Reheat gently in the oven or air fryer to maintain crispiness. Avoid microwaving to prevent sogginess.

How to Serve

A white bowl filled with a layer of fluffy white rice at the bottom, topped with several pieces of golden-brown fried chicken coated in a light orange sauce. The chicken is garnished with thinly sliced green onions and black and white sesame seeds scattered on top. A pair of wooden chopsticks rest on the edge of the bowl, all set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, use gluten-free flour and gluten-free Panko bread crumbs to keep the recipe gluten-free without sacrificing texture.

What’s the best way to get crispy cauliflower?

Coating the cauliflower in a thick batter and Panko, then baking on a silicone mat or air frying in a single layer, helps achieve maximum crispiness. Avoid overcrowding the pan or basket.