Description
This Vegan Bang Bang Cauliflower recipe features crispy, golden cauliflower florets fried to perfection and tossed in a creamy, spicy, and sweet bang bang sauce made from vegan mayo, sweet chili sauce, sriracha, and maple syrup. It’s a flavorful, plant-based appetizer or snack perfect for those seeking a delicious vegan and dairy-free option.
Ingredients
Scale
For the Cauliflower:
- 1 head of cauliflower, cut into florets
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup non-dairy milk (such as almond or soy milk)
- 1 tablespoon olive oil
- Oil for frying (vegetable or canola oil recommended)
For the Bang Bang Sauce:
- 1/4 cup vegan mayo
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon maple syrup (or agave nectar)
Instructions
- Heat the Oil: Heat oil in a deep frying pan or pot to 350°F (175°C) ensuring it’s hot enough for frying but not smoking.
- Prepare the Batter: In a large bowl, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper until well combined.
- Add Non-Dairy Milk: Gradually pour in the non-dairy milk while stirring until a smooth, thick batter forms that will coat the cauliflower well.
- Coat Cauliflower Florets: Dip each cauliflower floret into the batter, making sure it’s fully covered with the batter for a crispy crust.
- Fry the Cauliflower: Fry the battered cauliflower in batches in the hot oil for about 3-4 minutes per batch or until golden brown and crispy, avoiding overcrowding the pan.
- Drain Excess Oil: Remove the fried cauliflower with a slotted spoon and place on a paper towel-lined plate to absorb any excess oil.
- Make Bang Bang Sauce: In a small bowl, mix together vegan mayo, sweet chili sauce, sriracha, and maple syrup until smooth and well combined.
- Toss Cauliflower in Sauce: Place the fried cauliflower into a large bowl and toss with the prepared bang bang sauce until each floret is evenly coated.
- Serve: Serve immediately, optionally garnished with chopped green onions or cilantro for added freshness and flavor.
Notes
- Adjust the amount of sriracha in the sauce to control the spice level to your preference.
- Use a thermometer to monitor oil temperature to ensure crispy results without greasiness.
- For gluten-free option, substitute all-purpose flour and cornstarch with gluten-free alternatives.
- Serve immediately for the best texture as coated cauliflower can become soggy if left to sit.
- Leftover cauliflower can be reheated in an air fryer for crispiness.
