Vegan Bang Bang Cauliflower

ByHannah Peterson

Crispy, spicy, sweet, and utterly addictive — this Vegan Bang Bang Cauliflower is the plant-based answer to your favorite restaurant appetizer! Golden baked (or air-fried) cauliflower florets tossed in a creamy, tangy, chili-spiked sauce that delivers the perfect balance of heat and sweetness.

Perfect as a party snack, game-day treat, or weeknight dinner when served over rice.

Why You’ll Love This Vegan Bang Bang Cauliflower

  • Ultra-crispy outside, tender inside.
  • Bold sweet-heat flavor that everyone loves.
  • Baked or air-fried — no deep frying needed.
  • Naturally vegan and easily gluten-free.
  • Ready in under 40 minutes.

Vegan Bang Bang Cauliflower Recipe

(Serves 4 as appetizer or 2–3 as main)

Ingredients: For the Cauliflower:

  • 1 large head cauliflower (about 1.2 kg / 2.5 lbs), cut into bite-sized florets
  • 1 cup (120g) all-purpose flour or gluten-free flour
  • 1 cup (240ml) unsweetened plant milk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 cup (110g) panko breadcrumbs (or gluten-free)

For the Bang Bang Sauce:

  • ½ cup (120ml) vegan mayonnaise
  • ¼ cup (60ml) sweet chili sauce
  • 2–3 tbsp sriracha (adjust for spice level)
  • 1 tbsp maple syrup or agave
  • 1 tbsp lime juice
  • 1 tsp garlic powder
  • Pinch of salt

For Garnish:

  • Sliced green onions
  • Fresh cilantro or Thai basil
  • Sesame seeds
  • Chopped red chili (optional)

Instructions:

  1. Preheat oven to 425°F (220°C) or air fryer to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Make the batter: In a large bowl, whisk together flour, plant milk, garlic powder, onion powder, paprika, salt, and pepper until smooth. It should be thick but coat the cauliflower nicely.
  3. Coat the cauliflower: Dip each floret into the batter, letting excess drip off, then roll in panko breadcrumbs. Place on the prepared baking sheet in a single layer.
  4. Bake or Air Fry:
    • Oven: Bake 25–30 minutes, flipping halfway, until golden and crispy.
    • Air Fryer: Cook in batches for 15–20 minutes, shaking halfway, until deeply golden.
  5. Make the sauce: While the cauliflower cooks, whisk all sauce ingredients together in a large bowl until smooth.
  6. Toss & serve: Once cauliflower is crispy, immediately toss the hot florets in the Bang Bang sauce until well coated. Garnish generously with green onions, herbs, sesame seeds, and chili. Serve right away!

Storage: Best enjoyed fresh. Leftovers can be stored in the fridge for 2 days — re-crisp in the air fryer or oven before serving.

Pro Tips

  • Extra crispy: Double-coat by dipping in batter, then breadcrumbs, then a quick spray of oil.
  • Gluten-free: Use GF flour and gluten-free panko.
  • Oil-free: Skip the breadcrumbs and bake plain, then toss in sauce.
  • Make it a meal: Serve over steamed rice or noodles with stir-fried veggies.
  • Spice level: Start with less sriracha and add more to taste — the sauce is very forgiving.
  • Variations: Try the same method with broccoli, tofu, or chickpeas for Bang Bang everything!

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