Vegan Bang Bang Cauliflower
🌱 Vegan Bang Bang Cauliflower 🌶️
This Vegan Bang Bang Cauliflower is crispy, sticky, and a little addictive. Golden cauliflower florets get tossed in a creamy sweet-heat sauce, then finished with sesame seeds and green onions. It tastes like takeout — without the chicken and without the dairy.
I love serving this as an appetizer or piled on rice. The outside stays crunchy, the sauce clings to every bite, and the whole platter disappears fast. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Bang Bang Cauliflower 💚
- 🌱 Completely vegan
- 🥦 Crispy cauliflower bites
- 🌶️ Creamy sweet-spicy sauce
- ⚪ Sesame and green onion finish
- 🍽️ Perfect appetizer or main
- 🔥 Easy to bake or air-fry
The Secret to Crispy, Saucy Cauliflower
Dry the florets well, then coat them in a light batter so they crisp instead of steaming. Bake or air-fry until golden before adding the sauce. Toss the cauliflower in the bang bang sauce right before serving — if it sits too long, the coating softens.
Frequently Asked Questions ❓
Can I air-fry this? 💨
Yes. Air-fry at 400°F (200°C) for 12–15 minutes, shaking once, until crispy.
How spicy is it? 🌶️
It’s more sweet-heat than fiery. Start with less sriracha and add more if you want extra kick.
Can I make it ahead? 🕒
Crisp the cauliflower ahead, then toss with sauce just before serving so it stays crunchy.
🌱 Vegan Bang Bang Cauliflower
Ingredients 🛒
For the Cauliflower
- 1 large head cauliflower, cut into florets
- ¾ cup (90 g) flour
- ½ cup (120 ml) unsweetened plant milk
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon paprika
- ½ cup breadcrumbs or panko (optional, for extra crunch)
For the Bang Bang Sauce
- ½ cup vegan mayo
- 3 tablespoons sweet chili sauce
- 1–2 tablespoons sriracha
- 1 tablespoon maple syrup or sugar
- 1 teaspoon rice vinegar or lime juice
For Serving
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Instructions 👩🍳
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment and lightly oil it.
- Whisk the flour, plant milk, garlic powder, salt, and paprika into a thick batter. Toss the cauliflower in the batter, then in breadcrumbs if using.
- Spread the florets out on the pan. Bake for 22–25 minutes, flipping once, until golden and crisp.
- Mix the vegan mayo, sweet chili sauce, sriracha, maple syrup, and vinegar.
- Toss the hot cauliflower with the sauce until coated.
- Pile onto a platter and finish with green onions and sesame seeds. Serve immediately.
Nutrition
| Nutrient | Per serving (1/4) |
|---|---|
| Calories | 265 |
| Protein | 5g |
| Net carbohydrates | 24g |
| Total carbohydrates | 27g |
| Fiber | 3g |
| Total fat | 16g |
| Sodium | 520mg |
Estimates based on baked battered cauliflower and vegan bang bang sauce. Exact numbers may vary by mayo and chili sauce brand.
Notes & Tips 💡
- Don’t crowd the pan or the cauliflower will steam instead of crisp.
- For extra crunch, spray the coated florets with a little oil before baking.
- A pinch of chili flakes on top makes it look and taste extra bold.
- Leftover sauce is great on tofu, broccoli, or grain bowls.
This Vegan Bang Bang Cauliflower is crispy, creamy, and full of sweet heat. A platter that always gets finished. 🌶️🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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