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
Scale
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.
