Vegan Bang Bang Cauliflower Recipe

Irresistible Vegan Bang Bang Cauliflower Recipe for Spicy Souls

Crispy, golden cauliflower transforms into a vegan bang bang sensation that’ll make your taste buds dance with excitement.

Spicy and tangy sauce coats each floret, creating a mouthwatering plant-based dish.

Chefs everywhere are falling in love with this simple yet incredible recipe.

Your kitchen will smell absolutely amazing as these cauliflower bites roast to perfection.

Crunchy exterior meets creamy sauce in a combination that defies expectations.

Gluten-free and packed with flavor, this dish proves healthy eating can be seriously delicious.

You won’t believe how easy it is to whip up this crowd-pleasing appetizer that everyone will absolutely adore.

Why Vegan Bang Bang Cauliflower Stands Out

  • Craft Crispy Texture: Create restaurant-quality cauliflower with perfectly golden, crunchy exterior that rivals any deep-fried appetizer.
  • Customize Flavor Profile: Adjust spice levels with sriracha and play with sauce ingredients to match personal taste preferences and dietary needs.
  • Healthier Alternative Delight: Enjoy a plant-based dish packed with nutrients, lower in calories compared to traditional fried versions, without sacrificing incredible taste and crunch.
  • Simple Cooking Technique: Master the recipe with easy step-by-step instructions that work seamlessly in both oven and air fryer, making it accessible for home cooks of all skill levels.

Everything In Vegan Bang Bang Cauliflower

Main Ingredients:

Cauliflower: A versatile vegetable that serves as the star of this crispy and flavorful dish.

Non-Dairy Milk: Provides moisture and helps the batter adhere to the cauliflower florets.

Dry Coating Ingredients:
  • Flour: Creates a base for the crispy coating.
  • Panko Bread Crumbs: Adds a light and crunchy exterior to the cauliflower.
  • Granulated Onion, Garlic Powder, Ground Ginger: Infuse the coating with aromatic and savory flavors.
  • Salt, Pepper: Enhance the overall seasoning of the dish.
Sauce and Garnish Ingredients:
  • Thai Sweet Chili Sauce, Vegan Mayo, Sriracha: Combine to create a creamy and spicy bang bang sauce.
  • Nutritional Yeast: Adds a cheesy and umami flavor to the sauce.
  • Green Onions, Sesame Seeds: Provide a fresh and crunchy garnish for the final presentation.

How To Make Vegan Bang Bang Cauliflower At Home

Step 1: Prepare Cooking Surface

Preheat the oven to 425°F or air fryer to 400°F. Line a baking tray with a silicone mat or parchment paper for optimal crispiness.

Step 2: Create Flavor-Packed Batter

In a medium bowl, combine:
  • Flour
  • Granulated onion
  • Garlic powder
  • Ground ginger
  • Salt
  • Pepper

Create a small well in the center and pour in non-dairy milk. Whisk until the mixture becomes smooth and slightly runny.

Step 3: Set Up Breading Station

Pour Panko bread crumbs into a wide, shallow bowl. Keep extra breadcrumbs nearby for refreshing the coating.

Step 4: Coat Cauliflower Florets

Dip each cauliflower piece into the batter, allowing excess to drip off. Roll thoroughly in Panko bread crumbs, ensuring complete coverage.

Step 5: Bake to Golden Perfection

For Oven Method:

Place coated florets on the prepared tray with space between pieces. Bake for 15 minutes, flip each piece, then bake another 15 minutes until golden and crispy.

For Air Fryer Method:

Arrange florets in a single layer in the basket. Cook 15-25 minutes, shaking halfway through. Work in batches for best results.

Step 6: Whip Up Bang Bang Sauce

In a small bowl, blend:
  • Thai sweet chili sauce
  • Vegan mayo
  • Sriracha
  • Nutritional yeast
  • Sea salt

Mix until smooth and creamy.

Step 7: Finish and Serve

Toss crispy cauliflower in the bang bang sauce until evenly coated. Sprinkle with chopped green onions and sesame seeds. Serve hot over rice or as a standalone appetizer.

Handy Hints For Vegan Bang Bang Cauliflower

  • Prevent Soggy Coating: Keep Panko bread crumbs dry by adding small amounts at a time and replacing when it becomes clumpy.
  • Achieve Extra Crispiness: Use a silicone baking mat for the most crisp texture and even browning of cauliflower florets.
  • Perfectly Coat Florets: Ensure thorough batter coverage by letting excess drip off and gently rolling in Panko for complete, even coating.
  • Optimize Cooking Space: Leave room between cauliflower pieces when baking or air frying to allow hot air circulation and prevent steaming.
  • Control Spice Level: Adjust sriracha amount in bang bang sauce to personalize heat intensity according to your preference.

Creative Takes On Vegan Bang Bang Cauliflower

  • Gluten-Free Crunch: Replace wheat flour with rice flour or almond flour for a celiac-friendly version. Use gluten-free Panko breadcrumbs for extra crispiness.
  • Spicy Sriracha Blast: Increase sriracha amount for a fiery kick. Add red pepper flakes to the batter for more heat. Swap sweet chili sauce with homemade hot sauce for intense flavor.
  • Air Fryer Quick Hack: Reduce cooking time to 12-15 minutes in air fryer. Spray cauliflower with olive oil for extra golden color. Ensure pieces are not overcrowded for perfect crispiness.
  • Protein Power Bowl: Transform dish into a complete meal by serving over quinoa. Add grilled tofu or edamame for protein boost. Sprinkle hemp seeds for additional nutrients.

What Pairs With Vegan Bang Bang Cauliflower

  • Tropical Mocktail Match: Blend coconut water, pineapple juice, and a splash of lime for a zesty drink that complements the spicy-sweet cauliflower.
  • Rice Bed Booster: Serve over jasmine or brown rice to soak up the bang bang sauce and create a complete protein-packed meal with added texture.
  • Cooling Slaw Sidekick: Whip up a quick Asian-inspired coleslaw with shredded cabbage, carrots, rice vinegar, and a touch of sesame oil to balance the crispy, spicy cauliflower.
  • Fresh Herb Finish: Sprinkle extra chopped cilantro or Thai basil on top to elevate the dish's aromatic profile and add a bright, fresh layer of flavor.

How To Keep Vegan Bang Bang Cauliflower Fresh

  • Store leftover cauliflower in an airtight container within 2 hours of cooking. Keep refrigerated for 3-4 days maximum. Place parchment paper between layers to prevent sticking.
  • Wrap cooled cauliflower tightly in freezer-safe containers or heavy-duty bags. Freeze for up to 1 month. Label with date and contents.
  • Preheat oven to 375°F. Spread cauliflower on baking sheet in single layer. Bake 10-12 minutes, flipping halfway. Sprinkle extra Panko crumbs for restored crispiness.
  • Set air fryer to 375°F. Arrange cauliflower in single layer without overcrowding.

All Your Vegan Bang Bang Cauliflower Questions

  • What ingredients make the batter crispy?

The flour, Panko bread crumbs, and non-dairy milk create a crispy coating. The key is dipping cauliflower in batter, then rolling in Panko for extra crunch.

  • Is this recipe gluten-free?

Not as written. You’ll need to substitute regular flour with gluten-free flour and use gluten-free Panko breadcrumbs to make it completely gluten-free.

  • Can I use frozen cauliflower?

Fresh cauliflower works best. Frozen cauliflower contains extra moisture that might prevent the crispy texture. If using frozen, thaw and pat completely dry before coating.

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Vegan Bang Bang Cauliflower Recipe

Vegan Bang Bang Cauliflower Recipe

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4.9 from 9 reviews

  • Total Time: 45 minutes (oven) or 30–40 minutes (air fryer)
  • Yield: 4 1x
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Description

Crispy bang bang cauliflower brings spicy Asian-inspired magic to plant-based dining, creating irresistible flavor fireworks. Perfectly battered florets deliver zesty crunch that makes plant-based eating deliciously exciting for everyone.

Ingredients

Scale

Main Ingredients:

  • 1 medium head cauliflower (about 4 cups large florets)
  • 3/4 cup all-purpose flour
  • 1 – 2 cups panko bread crumbs

Coating and Seasoning:

  • 1 teaspoon granulated onion
  • 1 teaspoon granulated garlic
  • 1 teaspoon ground ginger
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper

Sauce and Garnish:

  • 1 – 1 1/2 cups unsweetened non-dairy milk
  • 1 cup Thai sweet chili sauce
  • 1 cup vegan mayo
  • 1 – 2 teaspoons sriracha
  • 2 tablespoons nutritional yeast
  • 1/4 teaspoon sea salt
  • Green onions (chopped)
  • Sesame seeds

Instructions

  1. Heat oven to 425°F or air fryer to 400°F, preparing a lined baking tray with silicone mat or parchment paper for optimal crispiness.
  2. Create a seasoned batter by combining flour, granulated onion, garlic, ground ginger, salt, and pepper in a medium bowl.
  3. Pour non-dairy milk into the dry mixture, whisking until a smooth, thick consistency develops that drips gently from a spoon.
  4. Spread Panko bread crumbs in a wide bowl for coating the cauliflower florets.
  5. Thoroughly coat each cauliflower piece in the prepared batter, allowing excess to drip off before rolling in Panko crumbs.
  6. Arrange breaded florets on the prepared tray, ensuring spacing between pieces for even crisping.
  7. For oven method, bake 15 minutes, flip each piece, then continue baking another 15 minutes until golden and crisp.
  8. Alternatively, in air fryer, cook 15-25 minutes, shaking basket midway to ensure uniform browning, working in batches if necessary.
  9. Simultaneously prepare bang bang sauce by blending Thai sweet chili sauce, vegan mayo, sriracha, nutritional yeast, and sea salt until smooth.
  10. Once cauliflower reaches desired crispness, immediately toss in the prepared sauce, ensuring complete and even coating.
  11. Finish by sprinkling chopped green onions and sesame seeds over the glazed cauliflower.
  12. Serve hot, either as a standalone appetizer or atop a bed of rice for a complete meal.

Notes

  • Achieve maximum crispiness by patting cauliflower florets completely dry before battering to prevent sogginess.
  • Use gluten-free flour and gluten-free Panko breadcrumbs to transform this recipe into a celiac-friendly option.
  • Adjust spice levels by modifying sriracha quantity or replacing with mild hot sauce for heat-sensitive palates.
  • Create a healthier version by air frying instead of baking to reduce oil absorption while maintaining crispy texture.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes (oven) or 15–25 minutes (air fryer)
  • Category: Lunch, Dinner, Appetizer, Snacks
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 4
  • Calories: 285 kcal
  • Sugar: 15 g
  • Sodium: 650 mg
  • Fat: 12 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 5 g
  • Protein: 7 g
  • Cholesterol: 0 mg

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Michael Thompson

Michael Thompson

Founder & Recipe Developer

Expertise

  • Creating single-serving recipes tailored for individuals, small households, or meal preppers
  • Culinary arts with a focus on clean plating and natural styling for food photography
  • Working with fermented ingredients and dairy-based cooking techniques
  • Designing seasonal menus that use fresh, locally sourced produce

Education

Cascade Culinary Institute – Bend, OR

  • Program: Culinary Arts Certificate
  • Focus: Gained hands-on experience in professional kitchens, learning advanced recipe development, seasonal ingredient sourcing, and simple, beautiful food presentation.

ServSafe Food Handler Certification – Portland, OR

  • Program: Food Safety Certification
    Focus: Certified in core food safety and hygiene principles for both home and professional kitchens, with emphasis on ingredient handling, kitchen cleanliness, and safe preparation methods.

Mike’s kitchen journey began with a single goal: to make everyday meals feel like something worth celebrating.
After earning his Certificate in Culinary Arts from Cascade Culinary Institute, he spent years working with local farmers and small kitchens across Oregon, learning the beauty of seasonal, small-batch cooking.
Mike’s approach is simple, cook with what’s fresh, keep it approachable, and always leave room for a little creativity. When he’s not testing yogurt marinades or designing single-serving meals, you’ll find him hiking trails or hunting down the best berries at local markets.

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