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a white bowl filled with fried breaded cauliflower wings with creamy sauce on top
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5 stars (9 ratings)

Bang Bang Cauliflower

Crunchy coated cauliflower wings are fried, then drizzled in a sweet and spicy sauce to make this life-changing Bang Bang Cauliflower. Easy to fry, bake in the oven, or cook in an air fryer!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Appetizer, Main
Cuisine: Asian-inspired
Servings: 8 servings
Calories: 392kcal
Author: Nora Taylor

Ingredients

Bang Bang Sauce

  • 1/2 cup vegan mayo
  • 1/4 cup sweet chili sauce
  • 1 tablespoon Sriracha hot sauce
  • 2 tablespoons agave

Cauliflower

Instructions

Make the Bang Bang sauce

  • In a small bowl, whisk together all sauce ingredients until combined. Refrigerate until ready to use.

Prepare cauliflower

  • Cut the cauliflower into bite sized pieces.
  • In a large bowl, add the soy milk and vinegar and let sit for 1 minute to curdle. Now add the flour, cornstarch, garlic powder, onion powder and salt. Whisk until well combined.
  • Add the cauliflower to the bowl with the wet batter and toss to combine and coat each piece of cauliflower. Add the cornflake crumbs to the bowl and mix to coat the cauliflower.

To pan fry

  • Add about 1/2 inch of oil in a large skillet and heat over medium-high heat. Make sure to use an oil safe for high temperatures, such as vegetable or peanut oil.
  • Fry a single layer of cauliflower at a time for about 3 minutes on each side until golden and crispy. Place cooked florets on a paper towel lined plate while you cook the rest in batches.
  • Once they're all fried, drizzle with the bang bang sauce and serve immediately.

To bake

  • Place the cauliflower on a large greased baking sheet and spray with oil. Bake for 30-35 minutes at 425 degrees F, flipping halfway through.
  • Drizzle with sauce and serve immediately.

To air fry

  • Add the coated cauliflower in a single layer (work in batches) to the air fryer and cook for 15-25 minutes at 400 degrees F until crispy. Drizzle with sauce and serve.

Notes

  1. I used my Vitamix to process cornflakes into crumbs. A food processor will also work.
  2. For tacos: Serve in corn or flour tortillas with extra bang bang sauce, lettuce or red cabbage, diced tomatoes and fresh chopped cilantro.
  3. Leftover bang bang cauliflower will keep in the refrigerator for about 4 days. Reheat in the oven or air fryer until crispy again.
  4. Gluten free? Substitute a gluten free flour mix. 
  5. Cornflakes are quite amazing here, but you could substitute 2 cups of panko breadcrumbs for the cornflake crumbs.

Nutrition

Serving: 1of 8 servings | Calories: 392kcal | Carbohydrates: 41g | Protein: 5g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Sodium: 495mg | Potassium: 400mg | Fiber: 3g | Sugar: 11g | Vitamin A: 316IU | Vitamin C: 55mg | Calcium: 66mg | Iron: 5mg