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
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 (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.
