If you are craving something crispy, spicy, and utterly addictive, then this Vegan Bang Bang Cauliflower Recipe is going to become your new best friend in the kitchen. This dish brilliantly captures the zing and creaminess of classic bang bang sauce, but with tender, perfectly battered cauliflower as the star. Each bite delivers a wonderful crunch followed by a delightful kick from the sweet chili and sriracha sauce blend, making it an irresistible snack or appetizer that’s just bursting with flavor and texture.
Ingredients You’ll Need
These ingredients are simple, straightforward, and each plays a key role in creating the perfect balance of crispy cauliflower and tangy, spicy bang bang sauce. From the spices in the batter to the creamy, sweet, and spicy sauce components, every element comes together to elevate this recipe into a crowd-pleaser.
- Cauliflower head: Fresh cauliflower florets provide the perfect canvas with a tender bite that crisps up wonderfully when fried.
- All-purpose flour: Forms the base of the crispy batter coating the cauliflower. Make sure to sift for a smooth texture.
- Cornstarch: Adds extra crispiness and lightness to the batter, essential for that perfect crunch.
- Garlic powder, onion powder, paprika: These spices pack the batter with savory depth and a subtle smoky heat.
- Salt and black pepper: Essential to season the batter and bring out all the other flavors.
- Non-dairy milk: Helps create a smooth batter and keeps the recipe fully vegan while adding richness.
- Olive oil and frying oil: Olive oil adds flavor when mixed in the batter; neutral oil is best for frying to get an even golden color.
- Vegan mayo: The creamy base for the bang bang sauce that beautifully balances the spicy elements.
- Sweet chili sauce and sriracha: Provide the signature sweet heat of bang bang sauce.
- Maple syrup: Adds a touch of natural sweetness to round out the sauce flavor.
How to Make Vegan Bang Bang Cauliflower Recipe
Step 1: Prepare Your Oil and Batter
Start by heating your frying oil to 350°F (175°C) so it’s hot enough to create that perfect, crispy texture. Meanwhile, mix together your dry ingredients—flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper—in a large bowl. Slowly whisk in the non-dairy milk until the batter is smooth and has no lumps, ensuring a coating that clings beautifully to the cauliflower florets.
Step 2: Coat and Fry the Cauliflower
Dip each cauliflower floret into the batter, making sure it’s fully covered in that flavorful mixture. Fry the coated pieces in batches, giving them about 3 to 4 minutes per batch until they turn golden brown and crispy. Keep an eye on them to avoid overcrowding the pan, which can lower the oil temperature and make the batter soggy. After frying, place the cauliflower on paper towels to drain excess oil so they stay crunchy.
Step 3: Make the Bang Bang Sauce
Mix together vegan mayo, sweet chili sauce, sriracha, and maple syrup for a bang bang sauce that’s creamy, tangy, a little sweet, and packed with just the right amount of heat. This sauce is the magic touch that takes this Vegan Bang Bang Cauliflower Recipe from delicious to unforgettable.
Step 4: Coat and Serve
Toss the warm, crispy cauliflower into the bang bang sauce thoroughly so every floret is coated with that luscious sauce. Serve immediately to enjoy the contrast between crunchy and creamy in every bite.
How to Serve Vegan Bang Bang Cauliflower Recipe
Garnishes
Adding garnishes like chopped green onions or fresh cilantro introduces a burst of fresh color and flavor that complements the rich sauce beautifully. A sprinkle of toasted sesame seeds can add a wonderful nutty crunch that elevates the presentation and taste even more.
Side Dishes
Pair this spicy, creamy cauliflower with simple sides like jasmine rice or quinoa to soak up any extra sauce. Light, crisp salads or steamed greens help balance the richness, making it a complete and satisfying meal.
Creative Ways to Present
For a party, serve the Vegan Bang Bang Cauliflower Recipe on skewers or in mini cups with a drizzle of extra sauce on top. You can also pile it on a taco shell with crunchy slaw for a fun plant-based twist, or top a grain bowl with the cauliflower for an exciting burst of flavor in every bite.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the bang bang cauliflower in an airtight container in the fridge for up to 2 days. Keep the sauce separate if possible to maintain crispiness when reheating.
Freezing
Freezing is not recommended as the crispy texture often suffers when thawed. However, if needed, freeze the fried cauliflower without sauce on a baking sheet first to keep pieces separate, then transfer to a freezer-safe bag.
Reheating
Reheat leftovers in an oven or air fryer at 350°F to restore some of the original crispiness. Avoid microwaving as it tends to make the batter soggy. After reheating, toss the cauliflower in freshly made or leftover bang bang sauce for optimal flavor.
FAQs
Can I bake the cauliflower instead of frying?
Absolutely! While frying yields the crispiest results, baking is a great alternative for a lighter dish. Coat the battered cauliflower and bake on a parchment-lined sheet at 425°F for about 25 minutes, flipping halfway through.
What non-dairy milk works best in the batter?
Unsweetened almond, soy, or oat milk are excellent choices because they are neutral in flavor and help create a smooth batter without overpowering the spices.
How spicy is the Vegan Bang Bang Cauliflower Recipe?
The level of heat is adjustable by varying the amount of sriracha used in the sauce. If you prefer mild, reduce the sriracha or omit it entirely, and you’ll still have plenty of delicious bang bang flavor.
Can I make the bang bang sauce ahead of time?
Yes, the bang bang sauce can be made up to 3 days before serving and stored in the fridge. Just give it a good stir before tossing with the fried cauliflower.
Is this recipe gluten-free?
This recipe as written uses all-purpose flour, which contains gluten. To make it gluten-free, swap the flour for a gluten-free all-purpose blend and ensure your cornstarch and other ingredients are certified gluten-free.
Final Thoughts
This Vegan Bang Bang Cauliflower Recipe is a total game changer when you want something crispy, flavorful, and completely plant-based. Whether you’re cooking for family, friends, or just yourself, it’s comforting, fun, and packed with layers of taste that’ll keep you coming back for more. Give it a try and get ready to fall in love with cauliflower all over again!
Print
Vegan Bang Bang Cauliflower Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegan
Description
This Vegan Bang Bang Cauliflower recipe offers a crispy, flavorful plant-based twist on the classic Bang Bang shrimp dish. Cauliflower florets are battered, deep-fried to golden perfection, and tossed in a spicy, creamy vegan sauce made with vegan mayo, sweet chili sauce, and sriracha. Perfect as a snack, appetizer, or party favorite that satisfies both vegan and non-vegan palates with a delightful blend of heat and creaminess.
Ingredients
For the Cauliflower:
- 1 head of cauliflower, cut into florets
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup non-dairy milk
- 1 tablespoon olive oil
- Oil for frying (such as vegetable or canola oil)
For the Bang Bang Sauce:
- 1/4 cup vegan mayo
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon maple syrup (or agave nectar)
Instructions
- Heat the oil: Pour oil into a deep frying pan or pot and heat to 350°F (175°C) to ensure the cauliflower fries evenly and crisply.
- Make the batter: In a large bowl, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper creating a balanced seasoning mix.
- Add non-dairy milk: Gradually stir in the non-dairy milk to form a smooth, thick batter suitable for coating the cauliflower.
- Coat cauliflower florets: Dip each cauliflower floret into the batter, making sure they are fully covered for maximum crispiness after frying.
- Fry the cauliflower: Fry the battered florets in batches for 3-4 minutes each until they turn golden brown and crispy on the outside.
- Drain excess oil: Remove the fried florets with a slotted spoon and place on a paper towel-lined plate to absorb extra oil and keep them crispy.
- Prepare Bang Bang sauce: In a small bowl, whisk together vegan mayo, sweet chili sauce, sriracha, and maple syrup until smooth and well combined.
- Toss cauliflower in sauce: Place the fried cauliflower in a large bowl and toss gently with the Bang Bang sauce until each piece is evenly coated.
- Serve: Serve immediately, optionally garnished with chopped green onions or cilantro for a fresh, vibrant touch.
Notes
- Adjust sriracha quantity depending on your preferred spice level.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Ensure oil temperature is maintained at 350°F for best frying results.
- Use fresh cauliflower for the best texture; avoid overripe or wilted heads.
- The sauce can be prepared ahead of time and refrigerated until ready to use.
- This dish is best enjoyed fresh to retain its crispiness.
