Description
Vegan Bang Bang Cauliflower is a crispy and irresistible dish featuring cauliflower florets coated in a flavorful batter and tossed in a delicious spicy sauce.
Ingredients
Scale
- 1/2 cup Vegan Mayonnaise
- 1/4 cup Sambal Oelek (or Sriracha)
- 2 tablespoons Maple Syrup or Agave Nectar
- 1 head Cauliflower, chopped into florets
- 3/4 cup All-Purpose Flour (gluten-free or regular)
- 1/2 cup Cornstarch
- 3/4 cup Unsweetened Almond Milk (or any nut milk)
- 2 teaspoons Lemon Juice (or Apple Cider Vinegar)
- 1/2 teaspoon Sea Salt
- 1/2 teaspoon Ground Black Pepper
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1 cup Panko Breadcrumbs (seasoned with salt, pepper, onion powder, garlic powder)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Whisk batter: Combine flour, cornstarch, salt, pepper, garlic powder, onion powder, almond milk, and lemon juice until smooth.
- Coat cauliflower: Dip each floret into the batter, let the excess drip off, then roll in seasoned Panko breadcrumbs.
- Bake: Place coated florets on the baking sheet. Spray lightly with cooking spray. Bake for 25–30 minutes, flipping halfway through, until crispy.
- Make sauce: In a small bowl, mix vegan mayonnaise, sambal oelek, and maple syrup.
- Toss and serve: Gently toss baked cauliflower in sauce and serve immediately.
Notes
- For gluten-free option, use gluten-free all-purpose flour.
- Adjust the spiciness of the sauce by adding more or less sambal oelek or sriracha.
- Serve with fresh veggies or over rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg