Bang Bang Cauliflower Recipe
Easy vegan Bang Bang Cauliflower with a gluten-free option. Crispy, flavorful, and pantry-friendly. Make these sweet and spicy cauliflower wings in an air fryer or oven.
Servings: 5 people
Calories: 436kcal
Ingredients
- 1 medium-large cauliflower cut into florets
- ¾ cup all-purpose flour or gluten-free all-purpose flour mix
- ½ cup cornstarch
- 1 tablespoon chili garlic sauce
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons lemon juice or apple cider vinegar
- ¾ to 1 cup unsweetened nondairy milk
- 120 grams gluten-free crackers or cornflakes, or 1 ¼ cups regular panko or gluten-free breadcrumbs*
For the bang bang sauce:
- ½ cup vegan mayonnaise
- ¼ cup chili garlic sauce
- 2 tablespoons maple syrup
Instructions
- Preheat the oven to 450ºF.
- *Breadcrumbs: If you are using gluten-free crackers or cornflakes, pulse them in a food processor until coarsely ground. Or use store-bought panko.
- Make the batter: In a large bowl, mix the flour, cornstarch, chili garlic sauce, garlic powder, onion powder, salt, and pepper. Add the lemon juice. Gradually add the milk until you have a smooth batter that's thick enough to coat the back of a spoon. Add more milk as needed if the batter is too thick.
- Coat florets: Place the breadcrumbs in a large bowl beside the batter bowl. Transfer the florets to the batter bowl and use a silicone spatula to toss them until evenly coated. Then transfer them to the breadcrumbs, a few at a time, and toss with a clean spatula to coat evenly.
- Bake: Place the florets on a large nonstick or lined baking sheet in a single layer. Make sure they are not touching. Bake for 25 minutes, or until they are lightly crispy and golden brown.
- Make the bang bang sauce: Meanwhile, in a large bowl, mix the vegan mayonnaise, chili garlic sauce, and maple syrup until combined.
- Toss the baked cauliflower in the sauce using a silicone spatula until evenly coated. Place them back onto the baking sheet and bake for 2 to 3 minutes more, or until the sauce just starts to gently bubble.
Video
Notes
- Breadcrumbs: I used Simple Mills Almond Flour Sea Salt Crackers for the gluten-free breading. Gluten-free crackers can be processed until coarse to make crispy and pre-seasoned breadcrumbs.
- Batter: Make sure it is not to thick or it will not cook properly. It should be just thin enough to coat the back of a spoon.
- For air frying: Preheat the air fryer to 400ºF and cook for about 15 minutes, or until crispy and cooked through. Add the sauce and cook for 2 minutes more. Space out the cauliflower in the basket so they are not touching.
- For baking: Place the cauliflowers on a large baking sheet so they are not touching to ensure even browning.
- Storage: Refrigerate any remaining bang bang cauliflower or sauce in airtight containers for up to 3 days.
Nutrition
Calories: 436kcal | Carbohydrates: 61g | Protein: 4g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.2g | Sodium: 720mg | Potassium: 77mg | Fiber: 4g | Sugar: 8g | Vitamin A: 77IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg
