Crispy Bang Bang Cauliflower

Crunchy coated cauliflower smothered in spicy, smooth sauce makes for an irresistible bite. This plant-based spin on the popular seafood dish delivers perfect texture balance and bold taste. Your florets become super crispy while the tangy, hot sauce keeps everyone reaching for another piece.

The first time I whipped this up for a party, my meat-loving buddies were doubtful. By the end of the night, they were squabbling over who got the final pieces. The crisp outside and soft inside totally changed their minds.

Key Components

• Cauliflower florets: Go for one that's solid with dense, white clusters and cut them all about the same size so they cook evenly.
• All-purpose flour: This forms the base for your airy but crunchy coating.
• Cornstarch: Your trick for getting that takeout-worthy crunch that won't go soft quickly.
• Plant-based milk: Adds the wetness your batter needs while staying totally vegan.
• Panko breadcrumbs: These special Japanese crumbs give you way more crunch than the standard kind.
• Vegan mayonnaise: Makes your bang bang sauce wonderfully creamy without any animal products.
• Sweet chili sauce: Gives just the right mix of sweetness and gentle heat to balance the spicier stuff.
• Sriracha or hot sauce: Lets you decide how fiery you want things while adding flavor depth.

Preparation Steps

Get Everything Ready:

Arrange your coating station with separate containers for dry mix, wet batter, and crumbs before cutting your cauliflower into similar-sized chunks so they'll cook at the same rate.

Mix Your Batter:

Stir flour, cornstarch, garlic powder, onion powder, salt and pepper in a big bowl. Slowly pour in plant milk until you get something like pancake batter that sticks to cauliflower without running off.

Cover Thoroughly:

Drop each piece into the wet mix, let extra drip away, then roll in panko, pressing lightly so it's fully covered without squashing the coating too much.

Crisp Them Up:

Lay your coated pieces on a parchment-covered baking tray with gaps between them, then cook at 425°F for 20 minutes, turning once halfway until they're golden and crunchy.

Make Your Sauce:

Mix vegan mayo, sweet chili sauce, sriracha, lime juice, and a bit of maple syrup in a bowl, then stir until it's smooth and slightly thick.

Finish With Flair:

Put your hot cauliflower in a large bowl, pour half the sauce on top and gently toss so each piece gets coated without losing its crunch.

My grandma always put cauliflower in our family dinners because she thought it had healing powers. When she tried this spicy version, she wasn't sure at first but after one taste, she asked me how to make it. Just goes to show even old-school cooks can enjoy new takes on veggies.

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Tasty Upgrades

What really makes this dish pop is adding flavor at every step. Throwing garlic powder, onion powder, and a dash of smoked paprika in your batter builds complexity that works great with the sauce. A splash of rice vinegar in your bang bang mixture cuts the richness and brightens everything up. Try adding a few drops of toasted sesame oil for an authentic Asian smell that takes the whole thing to another level.

Perfect Pairings

These tasty florets go great on top of fluffy jasmine rice sprinkled with green onions and sesame seeds. For a full dinner, serve alongside some quick-pickled veggies to balance the rich sauce. They're also fantastic next to cold soba noodles tossed with sesame oil, which gives you different textures while keeping all the Asian flavors flowing through your meal.

Food Swaps

Swap regular flour for rice flour or a gluten-free mix if you can't have gluten, and you'll still get that nice crunch. Almond milk works great if that's your preferred plant milk. If you're cutting back on sugar, mix sugar-free maple syrup with extra hot sauce instead of using sweet chili sauce, and adjust the heat to what you like.

Storing Extras

Any leftover cauliflower can go in an airtight container in your fridge for up to three days, though it's way better fresh. Heat it up in a 375°F oven for about 8 minutes to get it crispy again instead of using the microwave, which'll just make it soggy. If you're making it ahead, keep the sauce in a separate container and only add it right before you eat to keep everything crunchy.

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I've tried countless cauliflower recipes over the years, but this bang bang version always wows everyone, including serious carnivores. The well-seasoned coating plus that can't-stop sweet-hot sauce creates something special that goes way beyond typical veggie dishes. Whether it's for a party snack or weeknight dinner, this method turns plain cauliflower into something worth talking about.

Frequently Asked Questions

→ Can I cook this using an air fryer?

Sure thing! Set your air fryer to 400°F (200°C), spread the coated florets in a layer, and fry for 12-15 mins. Shake the basket midway. After saucing, give them another 1-2 mins in the fryer.

→ Is it very spicy?

The kick can be adjusted to your liking. For a milder flavor, cut back on chili paste or sambal oelek. Craving heat? Add extra to both the batter and sauce.

→ Can I make this gluten-free?

Yes, you can! Swap regular flour and breadcrumbs for gluten-free ones, and you're good to go.

→ How do I keep it crispy?

Start with a fully preheated oven at 450°F. Space the pieces out while baking, and dig in right after it’s done to enjoy the crunch.

→ What can I pair with bang bang cauliflower?

It’s tasty solo as a starter, but it’s just as good on rice, with veggies, or in lettuce wraps with fresh greens and extra sauce.