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close up of bang bang cauliflower pieces on a plate
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5 stars (10 ratings)

Easy Bang Bang Cauliflower

Bang Bang Cauliflower is a sweet and spicy appetizer that is completely irresistible! The cauliflower pieces are easily battered in one bowl, then baked until crispy. Drizzle with bang bang sauce and it's ready to serve.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Appetizer, Main
Cuisine: Asian-inspired
Servings: 8 servings
Calories: 252kcal
Author: Nora Taylor

Ingredients

Cauliflower

Bang Bang Sauce

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

Instructions

  • Preheat oven and chop cauliflower - Preheat the oven to 450 degrees F and line a large baking sheet with parchment paper. Spray generously with oil. Cut the cauliflower into bite sized pieces and set aside.
  • Batter the cauliflower - 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 breadcrumbs to coat - Now add the breadcrumbs to the bowl and mix to coat the cauliflower.
  • Bake - Place the cauliflower on a large greased baking sheet and spray with oil. Bake for 20-25 minutes, flipping halfway through, until crispy and golden.
  • Make the bang bang sauce - While the cauliflower bakes, prepare bang bang sauce. In a small bowl, whisk together all sauce ingredients until combined.
  • Toss with sauce - Once the cauliflower pieces are crispy, remove from the oven and add to a large bowl. Toss in the bang bang sauce to coat. Optional: Return to the oven and cook for another 5 minutes; this helps the sauce soak in and get a bit crispier.
  • Serve - Remove from the oven and enjoy immediately, either as a finger food or in tacos with red cabbage, diced tomatoes and cilantro.

Notes

  1. 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. Drizzle with the bang bang sauce and serve immediately.
  2. Air fry - Air fry the battered cauliflower in a single row at 400 degrees for 15-20 minutes, then add the sauce (toss in a separate bowl) and return to the air fryer for a few more minutes, if desired.
  3. Double the sauce if desired to have more for drizzling on or dipping, especially for tacos.
  4. Leftover bang bang cauliflower will keep in the refrigerator for about 4 days. Reheat in the oven or air fryer until crispy again.
  5. Gluten free? Substitute a gluten free flour mix and gluten free breadcrumbs (or leave them out or use cornflake crumbs instead).

Nutrition

Serving: 1of 8 servings | Calories: 252kcal | Carbohydrates: 34g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 448mg | Potassium: 391mg | Fiber: 3g | Sugar: 10g | Vitamin A: 66IU | Vitamin C: 53mg | Calcium: 79mg | Iron: 1mg