Description
This Vegan Bang Bang Cauliflower recipe offers a deliciously crispy and flavorful plant-based alternative to traditional wings. Coated in a seasoned batter and panko breadcrumbs, then baked or air-fried to golden perfection, these cauliflower florets are tossed in a creamy, tangy bang bang sauce made from vegan mayo, Thai sweet chili sauce, and a hint of sriracha. Garnished with green onions and sesame seeds, this dish makes for a perfect appetizer or main served over rice.
Ingredients
Cauliflower and Coating
- 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)
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)
Garnishes
- Green onions, sliced
- Sesame seeds
Instructions
- Prep: Preheat your oven to 425°F (218°C). Alternatively, prepare your air fryer by following its specific instructions. Line a baking tray with a silicone baking mat or parchment paper for best results.
- Optional No Batter Method: Mix 2 tablespoons of sweet chili sauce, 2 tablespoons olive oil, salt, pepper, and ¾ teaspoon garlic powder in a bowl. Toss the cauliflower florets in this mixture to coat. Spread florets an inch or two apart on the lined baking tray.
- Roast or Air Fry No Batter Cauliflower: Roast cauliflower for 30-40 minutes in the oven, flipping halfway, or air fry at 400°F (205°C) for 15-25 minutes, shaking basket halfway, until crispy.
- Make Batter: In a medium-large bowl, whisk together flour, granulated onion, garlic, ginger, salt, and pepper. Make a well and add non-dairy milk gradually, whisking until a thick but drip-able batter forms.
- Prepare Panko: Pour some Panko breadcrumbs into a medium-wide bowl, adding more as needed to keep dry portions fresh for coating.
- Set Up Dipping Station: Arrange bowls from left to right: cauliflower florets, batter, Panko, then baking tray.
- Coat Cauliflower in Batter: Dip each floret into the batter, flipping to coat all sides. Allow excess batter to drip off.
- Roll in Panko: Coat each batter-covered floret in Panko crumbs thoroughly, pressing crumbs to adhere well.
- Transfer to Tray: Place each coated floret on the lined baking tray with some space between.
- Bake: Bake in the preheated oven for 15 minutes. Remove and carefully flip each piece, then bake another 15 minutes until lightly golden and crispy. Let cool 5 minutes.
- Air Fry Alternative: Arrange coated cauliflower in a single layer with breathing room and air fry at 400°F (205°C) for 15-25 minutes, shaking the basket halfway. Cook in batches if necessary.
- Make Bang Bang Sauce: While cauliflower cooks, mix vegan mayo, Thai sweet chili sauce, sriracha (if using), nutritional yeast (if using), and sea salt (if using) in a bowl until combined.
- Assemble: Toss the crispy cauliflower wings with the bang bang sauce until evenly coated. Garnish with sliced green onions and sesame seeds.
- Serve: Enjoy as an appetizer or serve over rice for a satisfying meal.
- Store: Refrigerate leftovers in an airtight container for 2-3 days.
Notes
- Note 1: Two cooking methods are provided - with batter (crispy, breaded) or without batter (lighter, tossed in sauce).
- Note 2: Use gluten-free flour to make the recipe gluten-free.
- Note 3: Unsweetened non-dairy milk options include almond, soy, oat, or coconut milk.
- Note 4: Use gluten-free Panko breadcrumbs if needed.
- For best crispiness, bake cauliflower in a single layer without overcrowding.
- Flipping the cauliflower halfway through baking helps achieve even crispiness.
- The bang bang sauce can be adjusted in spice by varying sriracha amount.
