Description
Indulge in the crispy, flavorful delight of Vegan Bang Bang Cauliflower! This plant-based dish features tender cauliflower florets coated in a crunchy Panko crust and tossed in a creamy, spicy bang bang sauce. Perfect for any occasion, from game day snacks to weeknight dinners, this recipe is sure to impress both vegans and non-vegans alike. With its irresistible flavor and easy preparation, you’ll want to make it again and again. Serve as an appetizer, side dish, or over rice for a satisfying meal.
Ingredients
Scale
- 1 medium head cauliflower
- 3/4 cup all-purpose flour (or gluten-free flour)
- 1 cup non-dairy milk
- 1–2 cups Panko bread crumbs
- 1 cup Thai sweet chili sauce
- 1 cup vegan mayo
- Sriracha (to taste)
Instructions
- Preheat the oven to 425°F or air fryer to 400°F. Line a baking tray with parchment paper.
- In a bowl, whisk together flour, spices, and non-dairy milk until smooth.
- Coat each cauliflower floret in the batter and roll in Panko bread crumbs.
- Arrange on the baking tray and bake for 30 minutes (flipping halfway) or air fry for 15–25 minutes until crispy.
- Mix Thai sweet chili sauce, vegan mayo, and sriracha in another bowl.
- Toss cooked cauliflower in the bang bang sauce and serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking/Frying
- Cuisine: Plant-based
Nutrition
- Serving Size: 1/4 of the recipe (about 150g)
- Calories: 290
- Sugar: 4g
- Sodium: 600mg
- Fat: 13g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg