If you have a craving for something that is crunchy, spicy, and utterly delightful, then this Vegan Bang Bang Cauliflower Recipe will be your new best friend in the kitchen. The way crispy cauliflower florets get lovingly coated in a creamy, tangy, and slightly sweet Bang Bang sauce creates a dance of flavors that’s hard to resist. Whether you’re serving it as a snack, appetizer, or main dish, it’s the perfect way to impress friends or simply enjoy a cozy night in with a dish that feels indulgent but is entirely plant-based and nourishing.
Ingredients You’ll Need
These ingredients are straightforward yet cleverly combined to deliver perfect texture, bold flavors, and a vibrant appearance. Each item plays a crucial role, from the crispy batter to the luscious, spicy sauce that brings it all together.
- Cauliflower florets: The star of the dish; fresh, firm florets ensure a satisfying crunch and tender bite after frying.
- All-purpose flour: Forms the base of the crispy batter that hugs the cauliflower with a light crunch.
- Cornstarch: Adds extra crispiness to the batter, giving that perfect fried crisp texture.
- Spices (garlic powder, onion powder, paprika, salt, black pepper): Season the batter with warmth and depth to complement the sauce.
- Non-dairy milk: Keeps the batter vegan and helps achieve the right consistency.
- Olive oil and frying oil: Essential for frying the cauliflower to a golden perfection.
- Vegan mayo: Provides creamy richness to the Bang Bang sauce without any dairy.
- Sweet chili sauce: Offers a sweet and mildly spicy kick that balances the sauce beautifully.
- Sriracha: Adds fiery heat and a bit of zest—adjust this to your taste!
- Maple syrup: Introduces a subtle sweetness to round out the sauce’s flavors naturally.
How to Make Vegan Bang Bang Cauliflower Recipe
Step 1: Prep the frying oil and batter
Start by heating the frying oil to the perfect temperature of 350°F (175°C)—this is key to achieving that irresistible crunch. Meanwhile, whisk together your dry ingredients, including the flour, cornstarch, and spices, to ensure even flavor in every bite. Gradually add the non-dairy milk to create a smooth, luscious batter that will coat each cauliflower floret beautifully.
Step 2: Coat the cauliflower florets
Dip each bite-sized cauliflower floret into the batter, making sure it’s fully covered. This generous coating is what delivers the satisfying crisp exterior once fried. Don’t rush this step—take your time to evenly coat them for the best results.
Step 3: Fry until golden and crispy
Carefully place battered florets in the hot oil in small batches to avoid crowding. Fry each batch for about 3 to 4 minutes, watching closely as they transform into golden, crispy pieces. Use a slotted spoon to remove them, then set on paper towels to drain excess oil, keeping them crispy without feeling greasy.
Step 4: Whip up the Bang Bang sauce
In a small bowl, mix the vegan mayo with sweet chili sauce, sriracha, and a touch of maple syrup. This creamy, sweet-spicy sauce is what defines this Vegan Bang Bang Cauliflower Recipe, so don’t be shy about tasting and adjusting the heat to your perfect level.
Step 5: Toss cauliflower in sauce and serve
Once the cauliflower is fried and drained, toss the pieces gently but thoroughly in the Bang Bang sauce until each floret shines with a spicy, creamy glaze. Serve right away to enjoy that satisfying crunch combined with luscious sauce in every bite.
How to Serve Vegan Bang Bang Cauliflower Recipe
Garnishes
Fresh garnishes like chopped green onions or cilantro add a bright, herbal contrast that elevates the dish visually and in taste. A sprinkle of sesame seeds or finely sliced red chili peppers can also add texture and a pop of color, making every bite even more exciting.
Side Dishes
This Vegan Bang Bang Cauliflower Recipe pairs wonderfully with simple sides such as steamed jasmine rice or quinoa to soak up the extra sauce. For a refreshing balance, crisp green salads or tangy pickled vegetables provide lovely textural and flavor contrasts that prevent the meal from feeling too heavy.
Creative Ways to Present
Think beyond the plate—try serving the cauliflower in lettuce wraps for a fun handheld treat, or stack it over a bowl of noodles drizzled with extra Bang Bang sauce. You can even use it as a flavorful filling in vegan tacos for a playful twist that guests will rave about.
Make Ahead and Storage
Storing Leftovers
Leftover Vegan Bang Bang Cauliflower Recipe is best stored in an airtight container in the refrigerator for up to 3 days. Keep the sauce separate if you want to maintain maximum crispiness; toss the cauliflower in sauce right before serving again.
Freezing
While the batter and sauce are best fresh, you can freeze leftover fried cauliflower (without sauce) on a baking sheet, then transfer to a freezer bag once solid. This makes it easy to reheat and dress with fresh sauce later, though the texture might be slightly less crispy.
Reheating
To reheat and regain some crunch, warm the cauliflower in a hot oven or air fryer instead of the microwave. Reapply the Bang Bang sauce after heating for a freshly sauced and satisfying experience just like when first made.
FAQs
Can I bake the cauliflower instead of frying?
Absolutely! Baking is a healthier alternative. Coat the cauliflower in the batter, place on a greased tray, and bake at 425°F (220°C) for about 25 minutes, flipping halfway. While not quite as crispy as frying, it still tastes fantastic with the Bang Bang sauce.
What non-dairy milk works best for the batter?
Any neutral-flavored plant milk works well, like almond, soy, or oat milk. Avoid flavored or sweetened varieties to keep the batter balanced and not too sweet.
How spicy is this recipe? Can I adjust it?
The heat level depends on how much sriracha you add. Feel free to reduce or increase it to suit your spice tolerance. The combination of sweet chili sauce and maple syrup also tones down the heat for a beautifully balanced sauce.
Is this recipe gluten-free?
Not as written, because it uses all-purpose flour. For a gluten-free version, substitute with a gluten-free flour blend that can crisp up well in frying, and double-check your baking powder if using.
Can I use frozen cauliflower for this dish?
Fresh cauliflower is preferred because it holds up better during frying. If you want to try frozen, be sure to thaw and thoroughly dry it first to avoid sogginess and excess oil splatter.
Final Thoughts
This Vegan Bang Bang Cauliflower Recipe is one of those dishes that brings so much joy with every crunchy, saucy bite. It’s easy to make, endlessly versatile, and perfect for sharing or treating yourself to a bold, flavorful vegan delight. Once you try it, it might just become your go-to whenever you want a delicious plant-based snack with a little kick.
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: Vegan American
- Diet: Vegan
Description
This Vegan Bang Bang Cauliflower recipe offers a deliciously crispy, plant-based twist on the classic bang bang dish, featuring crunchy deep-fried cauliflower florets coated in a creamy, spicy, and sweet vegan sauce. Perfect as an appetizer or snack, this recipe is quick to prepare and full of flavor.
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 (vegetable or canola oil recommended)
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 frying oil: Heat oil in a deep frying pan or pot to 350°F (175°C) to ensure the cauliflower fries evenly and becomes crispy.
- Prepare the batter: In a large bowl, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper to create a flavorful base for the batter.
- Add liquid to form batter: Gradually stir in the non-dairy milk until a smooth batter forms without lumps, which will coat the cauliflower perfectly.
- Coat cauliflower florets: Dip each cauliflower floret into the batter, making sure it is completely covered for a crispy outer layer once fried.
- Fry the cauliflower: Fry the battered cauliflower in batches in the hot oil for about 3-4 minutes each until golden brown and crispy, careful not to overcrowd the pan.
- Drain excess oil: Remove the fried cauliflower using a slotted spoon and place it on a paper towel-lined plate to absorb any excess oil and keep them crispy.
- Prepare Bang Bang sauce: In a small bowl, mix vegan mayo, sweet chili sauce, sriracha, and maple syrup until smooth and well blended for a creamy and spicy glaze.
- Toss cauliflower in sauce: Add the fried cauliflower to the bowl with the sauce and toss until each piece is evenly coated with a delicious layer of Bang Bang sauce.
- Serve: Serve the Bang Bang Cauliflower immediately while hot and crispy, optionally garnished with chopped green onions or cilantro for added freshness.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and ensure the sweet chili sauce is gluten-free.
- Use neutral oil with a high smoke point like vegetable, canola, or peanut oil for frying to avoid burning the batter.
- Adjust the amount of sriracha to control the spiciness of the sauce.
- To reheat leftovers, bake in a preheated 375°F oven for 8-10 minutes to regain crispiness instead of microwaving.
- Optionally garnish with chopped green onions, cilantro, or sesame seeds for extra flavor and presentation.
