These Bang Bang Cauliflower bites are a super quick and easy vegan dish. They’re sweet and spicy and tossed in a creamy spicy mayo sauce. They explode with flavor in your mouth.
You don't like it too spicy? No worries, this breaded cauliflower recipe is super adaptable. You can play around with sriracha and chili sauce. And cook them in the oven or in the air fryer.
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Why this Recipe Rocks
Now is the perfect time for this dish, at the start of cauliflower season, when the heads are small and sweet. So I welcomed, in spite of myself, the coming of autumn by bringing back a gnarly, pearly head from the grocery store. I cut it into small pieces, I breaded and coated them with a tasty and incredible sauce. It may be the most delicious vegetable preparation ever.
Here's a clever way to disguise this disinherited vegetable for the resisters who ignore it or outright hate it.
This dish is very similar to cauliflower wings coated with Buffalo sauce. This time it was with Bang Bang sauce. It was about time I tried another way to prepare this white cruciferous. The creation of this hot sauce can be attributed to the American restaurant Bonefish Grill with its Bang Bang shrimp, aka dynamite shrimp. It is indeed explosive.
Others have incorporated this creamy and spicy sauce into their menu, such as Wagamama, the British chain of restaurants specializing in Asian and more specifically Japanese cuisine. I believe that they created the dish I’m presenting to you today.
Either way, cauliflower is the perfect ingredient for faking chicken when it's coated in batter and a dark, savory sauce, and then baked. It has an excellent dense, yet somewhat tender, meaty texture. It’s a good canvas for all kinds of colorful, creamy and succulent materials. Its crust is voluptuous, garlic-y and slightly tart.
It's a thousand times better than the saturated and trans fats found in fried chicken, which can clog your arteries (unless you're not worried about that at all). Bang Bang chicken that goes bang! bang ! on the inside.
As for me, I swallowed each piece with joy and quietude.
What Goes in it?
Notes on some ingredients
- Cauliflower. Choose one that is firm with compact florets; the leaves should be crisp and green with no signs of yellowing.
- Non-dairy milk. I used oat milk instead of the almond milk used in most online recipes. The first has a more neutral taste than the second.
- Seasonings and spices. Fresh and powdered garlic, powdered onion.
- Vegan mayo. I got a store-bought product, but honestly, it can be easily made from scratch. It can be soy milk-based (or aquafaba-based), silken tofu-based, or cashew-based. We add oil, mustard, lemon or apple cider vinegar and sweetener to it.
- Hot sauces. I opted for a mix of sweet Thai chili sauce with sriracha sauce. You can also mix sambal oelek sauce with sriracha and a natural sweetener.
- Lime. It imparts acidity. Regular lemon or another acidic base will also work (eg apple cider vinegar or rice vinegar).
- Panko breadcrumbs. It's Japanese breadcrumbs. It’s made with only bread crumbs and not the crusts.
Simple substitutions and additions
- Cut out the batter. Leave out the batter and coat the cauliflower florets with Bang Bang sauce, including olive oil, directly.
- Put more umami in it. Add soy or tamari sauce to the sauce.
- Inject more seasonings. You can add all the spices you want, such as sweet or smoked paprika.
- Give an Asian style even more. Sprinkle each piece with plain or toasted sesame seeds and pieces of green onions.
Special Diets Corner
If you have food intolerances, here are some ideas to make this dish...
- Low-FODMAP vegan. It’s not possible to eat cauliflower in this diet. In this case, you can coat broccoli heads (not tails) with Bang Bang sauce (containing asafoetida instead of garlic and onion). Opt for gluten-free flour or almond flour. Also avoid breadcrumbs.
- Gluten-free. Use gluten-free flour or gluten-free almond flour and breadcrumbs.
- Low-fat. It already is since the cauliflower is baked!
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How to Make Bang Bang cauliflower Step by Step
Before I get into the action, I start with the preliminaries: I cut the cauliflower into florets.
Next, I prepare a tempura batter ①. I dip the florets in the batter so that each of their faces is well painted ②.
After that, I dress them in Panko breadcrumbs until well breaded and spread them, spacing them out in a single layer, on a parchment-lined baking tray ③.
I slide the small cruciferous into the oven and bake them for 22-25 minutes, turning them from time to time until golden brown and crispy.
I remove the cauliflower from the oven ④.
I mix the ingredients for the sauce ⑤. I could enjoy them as they are right here and keep the sauce separate but I continue with the next step.
I dip them in the Bang Bang sauce ⑥, coating each piece well ⑦. I finish by putting everything back in the oven for a few minutes.
Cooking is also done in the air fryer. Place everything in the air fryer basket and follow the instructions above.
Keys to Success: My Top Advice
Pay attention to the size of the florets
Each piece must be almost the same size to ensure even cooking. Don't know how to cut cauliflower into florets? Here's how to do it:
- Remove the light green and dark green leaves from the base of the cauliflower. Chop them on a wooden cutting board with a sharp chef's knife if they don't cut easily.
- Cut and discard the stem at the base.
- Cut the head into large clumps or detach it with your fingers.
- Cut the larger florets into small pieces.
- Cut and discard excess stems.
Make your tempura batter matter
Mix well so that there are no lumps. The batter should be thick enough to coat the cauliflower and stick to it, but not too thick. If the dough is too liquid, add another tablespoon of flour. If the batter is too thick, dilute it with a little liquid, so, here, plant-based milk.
Running isn't necessary to cover everything
When you coat the cauliflower with Panko, do it one piece at a time. You want to make sure each piece is evenly coated. If you add several pieces of cauliflower at a time to the bowl of Panko breadcrumbs, you might miss some spots.
Avoid any loss when adding the hot sauce
Handle the cauliflower pieces gently to prevent the batter or breadcrumbs from coming off. Coat them with sauce just before serving. Otherwise, they will be soggy.
The right temperature gives the right texture
Make sure the oven is hot before baking the cauliflower bites. 425-450°F is perfect for my oven. Depending on the model, you may need to adjust the cooking time slightly. For me, cooking them for 15 minutes on one side, then flipping and cooking them for 10 minutes on the other side works perfectly.
Essential Equipment
- Chef's knife, 8 in. Mine is a Japanese knife with dimples from the Mac brand. My paring knife is the same brand. I've had them for almost 10 years now (since my early days in raw cooking).
- Wooden cutting board.
- Measuring spoons and cups.
- Mixing bowls.
- Whip.
- Spatula.
- Parchment paper.
- Baking sheet.
What to Serve this Dish with
You can also serve this Bang Bang cauliflower as an appetizer with Bang Bang sauce as a dipping sauce on the side. These delicious bites go so well with so many things:
- Over noodles or fried rice (I'm also thinking Poké bowl);
- In tacos or lettuce wraps and make bang bang cauliflower tacos;
- With plant-based proteins, like tofu, tempeh or mock meatballs!
Or, mix other vegetables in the Bang Bang sauce and proceed in the same way.
More Cauliflower Recipes
Answers to your Burning Questions
The flavor of the sauce is sweet, salty and spicy and makes a perfect side dish.
Basically, Bang Bang sauce is a sweet, spicy, and creamy sauce made from just three ingredients: mayonnaise, Thai sweet chili sauce, and Sriracha sauce.
Yes! They can be cooked both ways. In a large bowl, whisk together the ingredients for the Bang Bang sauce. Coat cauliflower with batter and Panko breadcrumbs. Place one-third of the cauliflower in a single layer in the air fryer basket. Bake at 360°F for 12 minutes, stirring halfway through.
Japanese and Western regular breadcrumbs can definitely be used interchangeably, since they are basically the same ingredient.
How to Store This Dish
While you can of course save leftovers to enjoy the next day, cauliflower bites will be soggy. So they don't keep very well and taste best when fresh.
Make this Dish Now
When fall rolls around, it's time to show off the versatility of cauliflower. Now's the time to coat it in tempura batter, Panko breadcrumbs and a savory, tangy sauce to create vegan Bang Bang Cauliflower Wings.
They contain no oil —or not much oil if you cook them in the air fryer—and no deep frying.
While some are not crazy about this vegetable, they will find that it is the perfect appetizer or side dish to enjoy for casual meals.
You'll coat everything in that spicy Bang Bang sauce.
In short, it's a good way to enjoy a semblance of chicken.
But trust me, no one will fake blissful faces when they bite into it.
Watch How it's Done
Watch the recap with the Easy Delicious Bang Bang Cauliflower Web Story. It's done in the blink of an eye!
Or take the time to make it your own with the video below.
[Video coming soon]
If you try this recipe, I want to know about it! I always appreciate your feedback. Leave a star rating in the recipe card right below and/or a review in the comment section further down the page. You can also follow me on Pinterest, Facebook, or Instagram. Sign up for my email list, too!
Bang Bang Cauliflower
Equipment
- Chef's knife, 8 in.
- Cutting Board
- Mixing bowls
- Measuring spoons and cups
- Whip.
- Spatula
- Parchment paper.
- Baking sheet.
Ingredients
Cauliflower in tempura batter
- 1 head cauliflower cut into florets
- ¾ cup unbleached white all-purpose flour or gluten-free flour
- ½ cup cornstarch
- 1 cup unsweetened oat milk or any other non-dairy milk
- 2 teaspoons lime juice
- 1 teaspoons garlic powder divided
- 1 teaspoon onion powder divided
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1½ cups Panko breadcrumbs plus ½ cup for optional double breading
Bang Bang Sauce
- 1 cup vegan mayonnaise (Notes)
- ¼ cup sweet chili sauce (Notes)
- ¼ cup sriracha sauce (Notes)
- 2 tablespoons lime juice
- 6 cloves garlic crushed
Garnish
- Sesame seeds (Optional)
- Cilantro chopped
- Green onion chopped
Instructions
- Preheat the oven to 450°F/230°C.
- Using a knife, cut the cauliflower into florets and discard the leaves and the stems.
- In a large bowl, combine the flour, cornstarch, oat milk, lemon juice, 1 teaspoon of garlic powder, ½ teaspoon onion powder, salt, and black pepper. Stir to combine. The batter should look like sticky tempura batter. If the batter is too thick, dilute it with a little non-dairy milk.
- In another bowl, place the Panko breadcrumbs and season with the remaining garlic powder and onion powder. Season with salt and pepper.
- Transfer the cauliflower florets to the tempura batter to coat them completely, then the Panko breadcrumbs. This can be done a second time.
- Place the breaded cauliflower on a parchment-lined baking sheet, leaving enough space between each floret. Bake for 22-25 minutes, turning them half-time through. Remove from the oven.
- Combine all sauce ingredients in a small bowl. It should be creamy and not too liquid. Put aside.
- Using a spatula, toss the baked cauliflower into the sauce, then using tongs or a spoon, remove and return to the baking sheet. Cook for another 2 to 3 minutes so that the sauce penetrates the bites.
- Remove from the oven, optionally sprinkle with sesame seeds, or garnish with cilantro or chopped green onion.
- This Bang Bang cauliflower does not keep well and is best enjoyed the same day.
Notes
- Air Fryer Cooking: Preheat to 400°F/200°C. Repeat all steps, then place the pieces in the air fryer basket in a single layer, so that all of the cauliflower has some space around each piece. Cook for 12 to 15 minutes, shaking the basket halfway through cooking, then continue cooking. After adding the sauce, cook for another 1-2 minutes in it.
Variations
- Bang Bang cauliflower without batter. Leave out the batter and cover the cauliflower florets directly with Bang Bang sauce, including olive oil.
- Ultra crispy cauliflower. Enjoy the breaded cauliflower without being dipped in the sauce and serve the bang bang sauce on the side.
- With more umami. Add soy or tamari sauce to the sauce.
- Increased flavors. Add any spices you want, such as sweet or smoked paprika.
- Low-FODMAP vegan. Coat broccoli heads only (not tails) with Bang Bang sauce (containing asafoetida instead of garlic). Also avoid breadcrumbs.
- Gluten free. Use gluten-free flour or gluten-free almond flour and breadcrumbs.
Nutrition
Bang Bang Cauliflower
Equipment
- Chef's knife, 8 in.
- Cutting Board
- Mixing bowls
- Measuring spoons and cups
- Whip.
- Spatula
- Parchment paper.
- Baking sheet.
Ingredients
Cauliflower in tempura batter
- 1 head cauliflower cut into florets
- ¾ cup unbleached white all-purpose flour or gluten-free flour
- ½ cup cornstarch
- 1 cup unsweetened oat milk or any other non-dairy milk
- 2 teaspoons lime juice
- 2 teaspoons garlic powder divided
- 1 teaspoon onion powder divided
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1½ cups Panko breadcrumbs plus ½ cup for optional double breading
Bang Bang Sauce
- 1 cup vegan mayonnaise (Notes)
- ¼ cup sweet chili sauce (Notes)
- ¼ cup sriracha sauce (Notes)
- 2 tablespoons lime juice
- 6 cloves garlic crushed
Garnish
- Sesame seeds (Optional)
- Cilantro chopped
- Green onion chopped
Instructions
- Preheat the oven to 450°F/230°C.
- Using a knife, cut the cauliflower into florets and discard the leaves and the stems.
- In a large bowl, combine the flour, cornstarch, oat milk, lemon juice, 1 teaspoon of garlic powder, ½ teaspoon onion powder, salt, and black pepper. Stir to combine. The batter should look like sticky tempura batter. If the batter is too thick, dilute it with a little non-dairy milk.
- In another bowl, place the Panko breadcrumbs and season with the remaining garlic powder and onion powder. Season with salt and pepper.
- Transfer the cauliflower florets to the tempura batter to coat them completely, then the Panko breadcrumbs. This can be done a second time.
- Place the breaded cauliflower on a parchment-lined baking sheet, leaving enough space between each floret. Bake for 22-25 minutes, turning them half-time through. Remove from the oven.
- Combine all sauce ingredients in a small bowl. It should be creamy and not too liquid. Put aside.
- Using a spatula, toss the baked cauliflower into the sauce, then using tongs or a spoon, remove and return to the baking sheet. Cook for another 2 to 3 minutes so that the sauce penetrates the bites.
- Remove from the oven, optionally sprinkle with sesame seeds, or garnish with cilantro or chopped green onion.
- This Bang Bang cauliflower does not keep well and is best enjoyed the same day.
Notes
- Air Fryer Cooking: Preheat to 400°F/200°C. Repeat all steps, then place the pieces in the air fryer basket in a single layer, so that all of the cauliflower has some space around each piece. Cook for 12 to 15 minutes, shaking the basket halfway through cooking, then continue cooking. After adding the sauce, cook for another 1-2 minutes in it.
Variations
- Bang Bang cauliflower without batter. Leave out the batter and cover the cauliflower florets directly with Bang Bang sauce, including olive oil.
- Ultra crispy cauliflower. Enjoy the breaded cauliflower without being dipped in the sauce and serve the bang bang sauce on the side.
- With more umami. Add soy or tamari sauce to the sauce.
- Increased flavors. Add any spices you want, such as sweet or smoked paprika.
- Low-FODMAP vegan. Coat broccoli heads only (not tails) with Bang Bang sauce (containing asafoetida instead of garlic). Also avoid breadcrumbs.
- Gluten free. Use gluten-free flour or gluten-free almond flour and breadcrumbs.
Nutrition
Get Your Free Plant-Based Eating Toolkit and More
Subscribe to my newsletter and unlock my plant-based course, nutrition charts, recipe secrets, and exclusive updates to prepare wholesome, varied & balanced meals effortlessly. All you need is a good appetite. Subscribe!
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