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Bang Bang Cauliflower

This Bang Bang Cauliflower recipe couldn't be easier, not to mention delicious. I like to serve these lovely breaded florets with a little boat of dressing on the side, so each eater can drizzle or drizzle as they please.
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Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer, Side
Cuisine: Asian
Diet: Vegan
Servings: 8
Calories: 841kcal
Author: Naïby

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
  • 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

A variety of sauces can be mixed for convenience.
  • 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

Calories: 841kcal | Carbohydrates: 102g | Protein: 6g | Fat: 43g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.03g | Cholesterol: 20mg | Sodium: 1460mg | Potassium: 135mg | Fiber: 4g | Sugar: 13g | Vitamin A: 156IU | Vitamin C: 16mg | Calcium: 107mg | Iron: 2mg
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