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Bang Bang Cauliflower Recipe
Ben Carraoli

Bang Bang Cauliflower Recipe

I have to admit, I was a little skeptical the first time I tried making Bang Bang Cauliflower at home. But after taking a bite, I was instantly hooked! The combination of crispy cauliflower with that sweet, spicy bang bang sauce is pure magic.
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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1 large head cauliflower about 5 cups florets – Fresh cauliflower works best; avoid frozen for a crispier result.
  • 1 cup unsweetened soy milk – Helps create a light batter. You can substitute with almond oat, or cashew milk.
  • 2 teaspoons apple cider vinegar – Reacts with the milk to make a slightly tangy coating.
  • 1/2 cup all-purpose flour – Provides structure to the batter.
  • 1/2 cup cornstarch – Ensures a crunchy exterior.
  • 2 teaspoons garlic powder – Adds savory depth.
  • 2 teaspoons onion powder – Complements the garlic and balances flavor.
  • 1/2 teaspoon salt – Enhances all other flavors.
  • 1 cup panko breadcrumbs – Gives an extra crispy coating.
  • 1/2 cup vegan mayo – Creamy base for the sauce.
  • 1/4 cup sweet chili sauce – Adds sweetness and heat.
  • 1 tablespoon Sriracha hot sauce – Gives a kick without overpowering.
  • 2 tablespoons agave – Balances the spice with mild sweetness.

Method
 

  1. Preheat your oven to 450°F and line a baking sheet with parchment paper. Cut the cauliflower into bite-sized florets, making sure they are uniform for even cooking. This step ensures a perfectly crispy texture.
  2. In a large bowl, mix the soy milk and apple cider vinegar and let it sit for a minute to curdle. Add flour, cornstarch, garlic powder, onion powder, and salt, whisking until smooth. Coat the cauliflower in this mixture so every floret is lightly covered.
  3. Toss the battered cauliflower in panko breadcrumbs to form a crispy layer. Make sure each piece is evenly coated for maximum crunch after baking.
  4. Arrange the coated cauliflower on the prepared baking sheet. Bake for 20-25 minutes, flipping halfway, until golden and crispy. The cauliflower should feel firm and slightly crunchy to the touch.
  5. While the cauliflower bakes, mix vegan mayo, sweet chili sauce, Sriracha, and agave in a small bowl. Whisk until smooth. Adjust spice or sweetness to taste.
  6. Once baked, toss the cauliflower in the prepared bang bang sauce. For extra crispiness, return the coated florets to the oven for another 5 minutes so the sauce sets slightly.

Notes

  • I like to spray the cauliflower lightly with oil before baking for extra crispiness.
  • I often let the batter sit a few minutes before adding cauliflower; it makes the coating stick better.
  • I sometimes double the sauce if I want a saucier dish for dipping.
  • I prefer fresh cauliflower over frozen because it stays firmer and doesn’t get soggy.