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Crispy Vegan Bang Bang Cauliflower Recipe with Easy Spicy Sauce

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A crispy, vegan cauliflower dish coated in a light batter and tossed in a creamy, spicy sauce. Perfect for a quick, satisfying, and fuss-free meal.

Ingredients

Scale
  • 1 medium head cauliflower, cut into bite-sized florets
  • 3/4 cup (90g) all-purpose flour
  • 1/4 cup (30g) cornstarch
  • 3/4 cup (180ml) unsweetened plant-based milk (almond or soy milk)
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp salt (plus more to taste)
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup (60ml) vegetable oil for frying or baking spray if baking
  • 1/3 cup (80g) vegan mayo (e.g., Vegenaise)
  • 2 tbsp sriracha (adjust to preferred spice level)
  • 1 tbsp maple syrup
  • 1 tsp rice vinegar
  • 1/2 tsp garlic powder (for sauce)
  • Pinch of salt (for sauce)

Instructions

  1. Rinse and dry the cauliflower head, then cut into bite-sized florets (about 1.5 to 2 inches).
  2. In a medium bowl, whisk together all-purpose flour, cornstarch, garlic powder, paprika, salt, and black pepper.
  3. Slowly add plant-based milk while whisking until batter is smooth and thick enough to coat cauliflower but not dripping. Let batter rest for 5 minutes.
  4. Heat vegetable oil in a deep skillet to about 1 inch depth over medium-high heat until shimmering (around 350°F or 175°C).
  5. Dip each cauliflower floret into the batter, letting excess drip off, then carefully place into hot oil in batches to avoid overcrowding.
  6. Fry each batch for 4-5 minutes, turning occasionally, until golden brown and crispy.
  7. Use a slotted spoon to transfer fried cauliflower to a cooling rack or paper towel-lined plate to drain excess oil.
  8. While frying, whisk together vegan mayo, sriracha, maple syrup, rice vinegar, garlic powder, and a pinch of salt in a small bowl to make the sauce.
  9. Place crispy cauliflower in a large bowl, pour sauce over, and toss gently to coat evenly.
  10. Serve immediately while warm and crispy.

Notes

For a gluten-free option, substitute all-purpose flour with chickpea flour or gluten-free flour blend. Baking at 425°F (220°C) for 25-30 minutes with flipping halfway through is a healthier alternative to frying. Use an air fryer at 400°F (200°C) for 15-20 minutes shaking halfway for a lighter crunch. Dry cauliflower thoroughly before battering to avoid sogginess. Avoid overcrowding the pan to maintain oil temperature and crispiness. Toss cauliflower gently in sauce to preserve the crispy coating. Sauce can be made ahead and stored up to 3 days in the fridge.

Nutrition

Keywords: vegan, cauliflower, bang bang sauce, crispy, spicy, plant-based, appetizer, snack, easy recipe

Find it online: https://zorbmeal.com/crispy-vegan-bang-bang-cauliflower-recipe-with-easy-spicy-sauce/