Air Fryer Bang Bang Cauliflower

This seriously might just be the only way cauliflower should be eaten from now on. This baked vegan bang bang cauliflower is a healthier spin-off of the ever so popular bang bang shrimp. It's crispy, spicy yet sweet, and so easy to make!

This vegan bang bang cauliflower is the perfect appetizer for a get-together! You could also turn these bites into a meal by adding them to some soba noodles or lettuce tacos.

These are a slightly healthier alternative to bang bang shrimp, as the cauliflower is baked or air fried instead of deep fried. Also, this bang bang sauce is made without mayonnaise or honey, yet we're still able to achieve a creamy and spicy yet sweet, sauce!

Ingredients

• Cauliflower: Cauliflower has a great dense and meaty texture, so it's super satisfying. Also, it's great at absorbing whatever seasonings you add to it!
• Batter: This is a super simple batter, 1 part non-dairy milk (whichever you prefer), 1 part flour, and some pantry-staple spices. The batter acts as the binder between the cauliflower and the breadcrumbs.
• Breadcrumbs: I used seasoned panko breadcrumbs for this recipe. I always use my grocery store's generic brand because for some silly reason, big brand names like Progresso or 4C use milk and eggs in their breadcrumbs?! Anyway, the panko breadcrumbs give us that crispy outside layer and crunch we're after.
• Bang Bang Sauce: The star of the show! This sauce is the perfect combination of spicy and sweet and has the perfect consistency. This bang bang sauce is made without mayonnaise. Instead, we use a combination of a Thai sweet chili sauce, soy sauce and sriracha! It's perfection (if I do say so myself).

Instructions

One of my favorite things about this recipe, other than the taste, is how easy and quick it is to make!

1. In a large bowl, whisk together flour and spices.
2. Create the batter by adding non-dairy milk to the flour/spice mixture. In a second bowl, add panko breadcrumbs.
3. Dunk each piece of cauliflower in the batter, get it evenly coated, then toss it in the breadcrumbs until evenly coated. Place coated cauliflower on a baking sheet lined with parchment paper. Repeat until all the cauliflower has been coated.
4. Bake the cauliflower for 25-30 minutes, flipping halfway through. I like to switch my oven to broil for the last two minutes to ensure the cauliflower is nice and crispy!
5. While the cauliflower is baking, whisk together Bang Bang sauce ingredients.
6. Toss baked cauliflower in the Bang Bang sauce and enjoy immediately!

Recipe Substitutions & Variations

• Make it gluten-free: You can make this recipe gluten-free by using gluten-free flour and gluten-free breadcrumbs at a 1:1 ratio. They will still be super crispy and delicious!
• Make it healthier: You can make this recipe healthier by totally removing the batter and breadcrumbs. Instead, just toss the cauliflower in 1-2 tablespoon(s) of olive oil and the same spices used in the batter, roast for the same amount of time, and then toss in the bang bang sauce!
• Make it grain-free: Use almond or coconut flour in the batter and skip the bread crumbs.
• Switch your vegetable: This recipe also works great with broccoli! Follow the recipe as is, just swap out the cauliflower for broccoli to create bang bang broccoli!
• Make the sauce creamier: Feel free to add ¼ cup of your favorite vegan mayonnaise to the bang bang sauce to make it thicker.

Expert Tips

• Make sure your batter is thick enough to coat and stick to the cauliflower, but not too chunky. The batter should not be excessively dripping/running off the cauliflower when you pull it out of the bowl.
  • If your batter is too thin, add an additional tablespoon of flour at a time until desired consistency is reached. Similarly, if the batter is too thick, add an additional tablespoon of non-dairy milk at a time until desired consistency is reached.
• If you're cooking these in the oven, switch it to broil for the last minute or two of cooking. This will ensure the cauliflower gets super crispy AND they'll stay crispy for a longer amount of time even after adding the sauce. Don't worry, since you're only broiling them for a minute or two, they won't burn (just don't forget them in there)!
• Only toss the baked cauliflower in the bang bang sauce right before serving. This ensures that they'll be crispy when you're eating them!
• Eat these immediately! They longer they sit in the sauce, the softer (& colder) they will get.

FAQ

Other recipes you might like

• Buffalo Cauliflower Wraps
• Kung Pao Cauliflower

If you make this vegan bang bang cauliflower recipe, be sure to snap a pic and tag me on Instagram. If you have any questions or feedback at all, send me an e-mail or leave a comment below! I hope you love them as much as we do!

📖 Recipe

5 from 4 votes

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Vegan Bang Bang Cauliflower

Lauren Casolaro

This seriously might just be the only way cauliflower should be eaten from now on. This vegan bang bang cauliflower is a healthier spin-off of the ever so popular bang bang shrimp. It's crispy, spicy yet sweet, and so easy to make!

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Category: Appetizer

Cuisine: Asian

Servings: 4 servings

Cook ModePrevent your screen from going dark

Ingredients

 

1x2x3x

• ▢ 1 head cauliflower chopped into florets
• ▢ 2 cups panko breadcrumbs
• ▢ 1 cup all-purpose flour
• ▢ 1 ½ cups non-dairy milk
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon pepper
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon onion powder
• ▢ sesame seeds for garnish
• ▢ scallions for garnish

Bang Bang Sauce:

• ▢ 1 cup Thai Sweet Chili Sauce
• ▢ 3 teaspoons sriracha
• ▢ 3 teaspoons soy sauce
• ▢ 2 tablespoons lime juice
• ▢ 1 teaspoon garlic powder
• ▢ crushed red pepper flakes optional

Instructions

• Preheat oven to 425 degrees F and line a baking sheet with parchment paper. 
• In a large bowl, whisk together milk, flour, salt, pepper, garlic & onion powder until smooth. In a second bowl, add bread crumbs. Dredge each piece of cauliflower in the batter, let any excess drip off, then toss in the bread crumbs until evenly coated.
  1 head cauliflower, 1 cup all-purpose flour, 1 ½ cups non-dairy milk, ½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, 2 cups panko breadcrumbs
• Place the coated cauliflower on the prepared baking sheet. Repeat until all cauliflower pieces have been evenly coated.
• Bake the cauliflower for 23-25 minutes, flipping half way through. After about 23 minutes, switch to broil and cook for and additional 2 minutes. 
• While the cauliflower is baking, whisk together the bang bang sauce ingredients. Toss the baked cauliflower in the sauce only when ready to serve.
  1 cup Thai Sweet Chili Sauce, 3 teaspoons sriracha, 3 teaspoons soy sauce, 2 tablespoons lime juice, 1 teaspoon garlic powder
• Garnish with sesame seeds, crushed red pepper flakes, and chopped scallions, if desired. Serve immediately and enjoy!
  sesame seeds, scallions, crushed red pepper flakes

Notes

Make this recipe gluten-free by swapping all purpose flour and panko breadcrumbs with your favorite gluten-free alternatives. 

Make this recipe grain-free by swapping all purpose flour with almond or coconut flour, and skipping the breadcrumbs.

To make this recipe healthier, completely skip the batter and breadcrumbs. Instead, toss the cauliflower in olive oil and the same spices listed, roast for 25-30 minutes, then toss in the bang bang sauce.

Nutritional values are estimates only. See our full nutrition disclosure here.

Nutrition Facts

Serving: 0.25Cup | Calories: 339kcal | Carbohydrates: 42g | Protein: 5g | Fat: 10g | Saturated Fat: 9g | Sodium: 156mg | Fiber: 4g | Sugar: 12g

Keywords: bang bang cauliflower,bang bang sauce,vegan bang bang cauliflower

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