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
- 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.
- Create a seasoned batter by combining flour, granulated onion, garlic, ground ginger, salt, and pepper in a medium bowl.
- Pour non-dairy milk into the dry mixture, whisking until a smooth, thick consistency develops that drips gently from a spoon.
- Spread Panko bread crumbs in a wide bowl for coating the cauliflower florets.
- Thoroughly coat each cauliflower piece in the prepared batter, allowing excess to drip off before rolling in Panko crumbs.
- Arrange breaded florets on the prepared tray, ensuring spacing between pieces for even crisping.
- For oven method, bake 15 minutes, flip each piece, then continue baking another 15 minutes until golden and crisp.
- Alternatively, in air fryer, cook 15-25 minutes, shaking basket midway to ensure uniform browning, working in batches if necessary.
- Simultaneously prepare bang bang sauce by blending Thai sweet chili sauce, vegan mayo, sriracha, nutritional yeast, and sea salt until smooth.
- Once cauliflower reaches desired crispness, immediately toss in the prepared sauce, ensuring complete and even coating.
- Finish by sprinkling chopped green onions and sesame seeds over the glazed cauliflower.
- 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