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Vegan Bang Bang Cauliflower Recipe

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★★★★★

4.8 from 51 reviews

Vegan Bang Bang Cauliflower is a crispy, flavorful plant-based appetizer or main dish featuring roasted or air-fried battered cauliflower tossed in a creamy, spicy bang bang sauce made from vegan mayo and sweet chili sauce. This recipe offers both a batter and no-batter method, with options for gluten-free ingredients, perfect for a delicious vegan and gluten-free friendly meal or snack.

Ingredients

Scale

Cauliflower and Batter

  • 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)

Bang Bang Sauce

  • 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)

Garnish

  • Green onions, chopped
  • Sesame seeds

No Batter Option

  • 2 tablespoons olive oil
  • 2 tablespoons sweet chili sauce
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • ¾ teaspoon garlic powder (optional)

Instructions

  1. Prep: Cut the cauliflower into large florets, approximately 4 cups, and set aside.
  2. Preheat oven or air fryer: Preheat your oven to 425°F (218°C) or an air fryer to 400°F (205°C). Line a baking tray with a silicone mat or parchment paper for oven roasting.
  3. No batter method (optional): Mix olive oil, 2 tablespoons of sweet chili sauce, salt, pepper, and optional garlic powder in a bowl. Toss cauliflower florets in this mixture until evenly coated. Arrange on the lined baking tray with space between florets. Roast for 30-40 minutes in the oven, flipping halfway, or air fry for 15-25 minutes, shaking halfway, until crispy. Toss cooked florets with half the bang bang sauce and serve.
  4. Make the batter: In a medium-large bowl, whisk together all-purpose or gluten-free flour, granulated onion, granulated garlic, ground ginger, salt, and pepper. Make a well in the center and pour in the non-dairy milk, whisking until a thick but drip-able batter forms.
  5. Prepare Panko crumbs: Place some Panko bread crumbs in a medium wide bowl. Add in small batches to keep crumbs fresh for coating.
  6. Set up assembly station: Arrange bowls from left to right as cauliflower florets, batter bowl, Panko bowl, and lined baking tray (reverse for lefties) for efficient coating.
  7. Coat cauliflower: Dip each cauliflower floret into the batter, flipping to coat all sides, allowing excess to drip off.
  8. Roll in Panko: Place the battered floret into the Panko crumbs, pressing or rolling gently to coat completely.
  9. Place on tray: Transfer the coated florets onto the lined baking tray spaced apart. Repeat with remaining cauliflower, replenishing Panko as needed.
  10. Bake: Bake the coated cauliflower in the preheated oven for 15 minutes. Remove tray and carefully flip the florets using a fork or small spatula, then bake another 15 minutes until golden and crispy. Let cool 5 minutes.
  11. Air fry option: Lay coated cauliflower in a single layer in the air fryer basket, giving space between pieces. Air fry at 400°F (205°C) for 15-25 minutes, shaking halfway. May require multiple batches.
  12. Make bang bang sauce: While cauliflower cooks, mix vegan mayo, Thai sweet chili sauce, sriracha (if using), nutritional yeast (if using), and optional sea salt until combined.
  13. Assemble: Toss baked or air-fried cauliflower wings gently in the bang bang sauce until evenly coated.
  14. Garnish and serve: Sprinkle with chopped green onions and sesame seeds. Serve alone or over rice for a complete meal.
  15. Store leftovers: Refrigerate any leftover cauliflower in an airtight container for 2-3 days.

Notes

  • Cauliflower can be cooked without batter by roasting or air frying with a simple olive oil and sweet chili sauce coating for a lighter version.
  • Use gluten-free flour and gluten-free Panko breadcrumbs to make this recipe gluten-free friendly.
  • Adjust non-dairy milk quantity to get a thick, drip-able batter consistency for coating.
  • Air frying may require multiple batches and may take slightly longer but offers a crispy alternative to baking.
  • Optional sriracha in the sauce adds heat; adjust to taste.
  • Leftovers keep well refrigerated for up to 3 days, best reheated in oven or air fryer to retain crispiness.

Keywords: Vegan Bang Bang Cauliflower, vegan appetizer, crispy cauliflower wings, vegan comfort food, plant-based wings, gluten-free vegan recipe, baked cauliflower, spicy vegan sauce

Find it online: https://todayfoodrecipe.com/vegan-bang-bang-cauliflower-recipe/