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This Bang Bang Cauliflower recipe is about to become your go-to appetizer! It is healthy, full of great flavour, and really shines with the dipping sauce. This vegan recipe is the perfect dish to share with friends.
Recipe Difficulty – Easy
Table of Contents
Why this recipe works
If you have tried and loved Bang Bang shrimp, chicken, or tofu, this recipe is for you! Cauliflower Bang Bang is a great side dish to enjoy before or along with a meal or as a party appetizer. Served up in a large bowl at the center of the table for everyone to tuck in.
It is essentially like eating cauliflower wings! Just as addicting as real wings, but much healthier and with way fewer calories!
They pair deliciously with my Sweetcorn Fritters.
Ingredients to make Bang Bang Cauliflower
- Cauliflower – is the star of this dish.
- Flour – helps to form the batter. I used gluten free plain flour.
- Cornstarch – works alongside the flour to make the batter.
- Unsweetened Almond Milk – holds the dry ingredients together.
- Lemon Juice – gives a nice brightness.
- Garlic Powder – is the main seasoning I use in this recipe.
- Salt and Pepper – help to finish off this dish perfectly.
- Panko Breadcrumbs – add a delightful crunch to this dish. (I use gluten-free).
For the bang bang cauliflower sauce:
- Vegan Mayo – forms the base of the sauce.
- Sriracha – gives a bit of heat.
- Maple Syrup – add sweetness and complements the heat perfectly.
See recipe card for full information on ingredients and quantities.
Substitutions
- Flour – You can use gluten-free flour or normal flour if needed.
- Lemon Juice – can be replaced with lime juice or apple cider vinegar.
- Garlic Powder – You can feel free to use other spices here such as onion powder or paprika.
- Almond Milk – Any unsweetened non-dairy milk will do.
- Vegan Mayo – You could also use my cashew cream as a base for the sauce.
- Vegan Ingredients – If you don’t need a vegan bang bang cauliflower recipe, you can use buttermilk or regular milk and mayonnaise.
- Sriracha – You can replace or add to the sriracha with a sweet chilli sauce.
Variations
- Spicy – If you want to add a bit more heat to the dipping sauce, try adding some sweet chili sauce in place of the syrup.
- Deluxe – Top with some green onions for a fancy finish.
- Kid friendly – a sweeter sauce may be a safer route for little tastebuds.
How to make Bang Bang Cauliflower
Step 1: Preheat oven to 220°C (425°F) and line baking sheet with parchment paper. Start by preparing cauliflower: remove the outer leaves and separate the cauliflower into florets.
Step 2: Rinse cauliflower florets. Bring a pot of water to a simmer. Add cauliflower and cook for 3 minutes. Rinse well and drain.
Step 3: Now make the batter. Combine flour, cornstarch, almond milk, lemon juice, garlic powder, salt, and pepper in a bowl. You should get something like pancake batter.
Step 4: In a separate bowl, add panko breadcrumbs. Coat the cauliflower with prepared batter, then toss with panko breadcrumbs.
Step 5: Arrange the cauliflower on a prepared baking tray (or two) and bake in a heated oven for 25 minutes, flipping it halfway through.
Step 6: In the meantime, make the Bang Bang sauce: add mayonnaise, Sriracha, and maple syrup in a bowl. Whisk to combine. Serve cauliflower with the sauce on the side.
Hint: Make sure to cook cauliflower in a single layer and leave space in between florets to allow for even cooking.
Leftovers
Store leftover Cauliflower Bang Bang in the fridge in an airtight container for up 4-5 days. Reheat in the oven, a pan, or air fryer.
Recipe FAQs
Bang Bang Cauliflower is great served alongside meat, a slaw, or fresh rocket salad. You could also serve it as a bowl over some rice or noodles.
I recommend cooking Bang Bang Cauliflower on a baking sheet in the oven. You can also cook it in an air fryer or in a frying pan on the stovetop.
More Cauliflower recipes
- Air Fryer Cauliflower
- Cauliflower Soup
- Cauliflower Cheese
- Cod and Cauliflower Curry
- Cauliflower Curry
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Bang Bang Cauliflower
Ingredients
- 1 medium head cauliflower
- ¾ cup flour
- ½ cup cornstarch
- ¾ cup unsweetened almond milk
- 2 tsp lemon juice
- 1 tsp garlic powder
- Salt and pepper, to taste
For the sauce:
- ½ cup Vegan mayo
- 2 tbsp Sriracha
- 2 tbsp maple syrup
Instructions
- Preheat oven to 220°C (425°F) and line baking sheet with parchment paper. Start by preparing cauliflower: remove the outer leaves and separate the cauliflower into florets.
- Rinse cauliflower florets. Bring a pot of water to a simmer. Add cauliflower and cook for 3 minutes. Rinse well and drain.
- Now make the batter. Combine flour, cornstarch, almond milk, lemon juice, garlic powder, salt, and pepper in a bowl. You should get something like pancake batter.
- In a separate bowl, add panko breadcrumbs. Coat the cauliflower with prepared batter, then with panko breadcrumbs.
- Arrange the cauliflower on a prepared baking sheet (or two) and bake in a heated oven for 25 minutes, flipping it halfway through.
- In the meantime, make the dipping sauce: combine mayonnaise, Sriracha, and maple syrup in a bowl. Serve cauliflower with the sauce on the side.
Really easy and tasty
Thanks 🙂
Easy and delicious!
Thank you 🙂