Vegan Bang Bang Cauliflower
Learn how to make crispy, flavorful vegan bang bang cauliflower with a creamy, spicy sauce. Perfect plant-based snack or appetizer recipe!
Ingredients
For the Cauliflower:
- 1 medium head of cauliflower cut into bite-sized florets
- 1 cup rice flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup water
- Optional: oil spray for extra crispiness
For the Bang Bang Sauce:
- 1/2 cup vegan mayonnaise
- 2-3 tablespoons sriracha adjust to taste
- 1 teaspoon garlic powder
- 1 tablespoon maple syrup
- Optional: chopped green onions sesame seeds, fresh cilantro (for garnish)
Instructions
- Wash and dry the cauliflower. Cut it into bite-sized florets, ensuring they are evenly sized for consistent cooking.
- In a large bowl, whisk together rice flour, cornstarch, salt, pepper, and water until a smooth, thick batter forms.
- Coat each cauliflower floret in the batter, ensuring it's fully covered. Gently shake off any excess before arranging the florets on a lined baking sheet.
- Air Fryer Instructions: Preheat the air fryer to 400°F (200°C). Arrange the florets in a single layer and cook for 15 minutes, flipping halfway through.
- Oven Method: Preheat the oven to 425°F (220°C). Place the florets on a lined baking tray and bake for 25-30 minutes, turning them halfway through for even crisping.
- In a small bowl, mix vegan mayonnaise, sriracha, garlic powder, and maple syrup until well combined. Sample the flavor and tweak the spice or sweetness to your liking.
- Drizzle the bang bang sauce over the crispy cauliflower or serve it on the side as a dipping sauce. Top with sliced green onions, sesame seeds, or fresh cilantro to enhance the flavor.
Notes
- For a gluten-free version, ensure your rice flour and cornstarch are certified gluten-free.
- If you prefer a milder sauce, reduce the amount of sriracha or replace it with a milder chili sauce.
- To keep the cauliflower crispy, serve immediately after cooking and avoid covering tightly.