Why You’ll Love This Recipe
- Crispy & Tender: The cauliflower bites are perfectly crispy on the outside, yet tender on the inside—just like your favorite fried food but in a healthier, vegan version.
- Spicy & Sweet Sauce: The Bang Bang sauce combines vegan mayo, sweet chili sauce, and sriracha, creating a creamy, spicy, and slightly sweet coating that elevates the flavor.
- Quick & Easy: With just 25 minutes from start to finish, you can whip up this delicious dish in no time.
- Versatile: Great as a snack, appetizer, or even a main dish, this recipe is perfect for any occasion.
Ingredients
- 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
- 1 tablespoon olive oil
- Oil for frying
For the Bang Bang Sauce:
- 1/4 cup vegan mayo
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to desired spice level)
- 1 teaspoon maple syrup (or agave nectar)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Heat the Oil: Begin by heating oil in a deep frying pan or a pot to about 350°F (175°C) for frying.
- Prepare the Batter: In a large bowl, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper.
- Make the Batter: Gradually add the non-dairy milk to the dry ingredients, stirring to form a smooth batter.
- Coat the Cauliflower: Dip each cauliflower floret into the batter, making sure it is fully coated.
- Fry the Cauliflower: Carefully fry the battered cauliflower in batches for about 3-4 minutes per batch until golden brown and crispy.
- Drain the Cauliflower: Remove the cauliflower from the oil and place it on a paper towel-lined plate to absorb excess oil.
- Make the Bang Bang Sauce: In a small bowl, combine vegan mayo, sweet chili sauce, sriracha, and maple syrup. Stir until smooth and well combined.
- Toss and Serve: Toss the fried cauliflower in the Bang Bang sauce until evenly coated. Serve immediately, garnished with chopped green onions or cilantro if desired.
Servings and Timing
- Servings: 4 servings
- Preparation Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: 25 minutes
Variations
- Adjust the Spice: If you like it spicier, add more sriracha to the sauce, or even sprinkle red pepper flakes over the finished cauliflower for an extra kick.
- Baked Version: For a lighter, oil-free version, bake the battered cauliflower at 400°F (200°C) for about 20 minutes or until crispy, flipping halfway through.
- Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend and use a gluten-free cornstarch alternative.
Storage/Reheating
- Refrigeration: Store leftover cauliflower in an airtight container in the refrigerator for up to 2 days.
- Reheating: To reheat, place the cauliflower on a baking sheet and warm in a 350°F (175°C) oven for about 10 minutes to restore its crispiness.
- Freezing: This dish is best served fresh, but you can freeze the battered cauliflower before frying. When ready to cook, fry from frozen.
FAQs
Can I use frozen cauliflower for this recipe?
It’s best to use fresh cauliflower, but if you use frozen cauliflower, ensure it’s fully thawed and pat dry before battering to prevent sogginess.
Can I make this dish ahead of time?
While the cauliflower is best enjoyed fresh, you can prepare the batter and sauce in advance. Just fry the cauliflower and toss it in the sauce right before serving.
Can I use a different non-dairy milk?
Yes, you can substitute almond milk, oat milk, or soy milk for the non-dairy milk in this recipe.
Is this recipe spicy?
The level of spice is adjustable based on how much sriracha you add to the Bang Bang sauce. For a milder version, use less sriracha or skip it entirely.
Can I bake the cauliflower instead of frying it?
Yes! For a healthier, less oily version, bake the battered cauliflower at 400°F (200°C) for about 20 minutes or until crispy, flipping halfway through.
How can I make this recipe gluten-free?
To make this recipe gluten-free, use a gluten-free flour blend in place of all-purpose flour and make sure the other ingredients are gluten-free.
Can I use a different sauce for the cauliflower?
If you’re not a fan of Bang Bang sauce, try using a buffalo sauce or a creamy ranch dressing as a replacement.
How do I get the cauliflower crispy?
Make sure the cauliflower is fully coated in the batter before frying, and fry it in batches to avoid overcrowding, which can make the cauliflower soggy.
Can I serve this as a main dish?
Absolutely! These crispy cauliflower bites are satisfying enough to serve as a main dish, especially when paired with a side salad or rice.
How do I make the cauliflower less greasy?
After frying, place the cauliflower on a paper towel-lined plate to absorb excess oil, which helps keep it crispy without being greasy.
Conclusion
These Vegan Bang Bang Cauliflower bites are the perfect combination of crispy, tender cauliflower and a creamy, spicy sauce. Whether you’re serving them as a snack, appetizer, or main dish, they’re sure to become a hit with anyone who loves bold, flavorful food. Plus, they’re quick, easy, and entirely plant-based, making them a great addition to your recipe repertoire!
Vegan Bang Bang Cauliflower
Crispy, tender cauliflower bites coated in a creamy, spicy sauce that’s perfect for snacking or as a side dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Vegan Snack/Side Dish
- Cuisine: Vegan
- Diet: Vegan
Ingredients
-
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
- 1 tablespoon olive oil
- Oil for frying
-
For the Bang Bang Sauce:
- 1/4 cup vegan mayo
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to desired spice level)
- 1 teaspoon maple syrup (or agave nectar)
Instructions
-
Heat Oil for Frying:
- Heat oil in a deep frying pan or pot to about 350°F (175°C) for frying.
-
Prepare the Batter:
- In a large bowl, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper.
- Gradually add the non-dairy milk, stirring to form a smooth batter.
-
Coat the Cauliflower:
- Dip each cauliflower floret into the batter, ensuring it is fully coated.
-
Fry the Cauliflower:
- Carefully fry the battered cauliflower in batches for about 3-4 minutes per batch, or until golden brown and crispy.
- Remove the cauliflower from the oil and place it on a paper towel-lined plate to absorb excess oil.
-
Make the Bang Bang Sauce:
- In a small bowl, combine all the ingredients for the Bang Bang sauce: vegan mayo, sweet chili sauce, sriracha, and maple syrup. Stir until smooth and well combined.
-
Toss in Sauce:
- Toss the fried cauliflower in the Bang Bang sauce until evenly coated.
-
Serve:
- Serve immediately, garnished with chopped green onions or cilantro if desired.
Notes
-
Frying: Be sure to maintain the oil temperature at around 350°F (175°C). If the oil is too hot, the cauliflower may burn before becoming fully crispy; if it’s too cool, the cauliflower will absorb excess oil and become greasy.
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Batter Consistency: The batter should be thick enough to coat the cauliflower florets but not too heavy. If it’s too thin, add a little more flour or cornstarch. If it’s too thick, add a little more non-dairy milk to thin it out.
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Make it Gluten-Free: To make this recipe gluten-free, simply swap the all-purpose flour for a gluten-free flour blend or rice flour.
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Bang Bang Sauce Adjustments: Adjust the amount of sriracha to control the spiciness of the sauce. For a milder version, reduce the sriracha and add more sweet chili sauce. If you prefer extra heat, add more sriracha.
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Crispiness Tip: For extra crispy cauliflower, you can double fry it. After the first fry, let the cauliflower rest for a few minutes, then fry again for 1-2 more minutes until extra crispy.
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Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for best results to maintain the crispiness. Avoid microwaving as it may make the cauliflower soggy.
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Serving Suggestions: Serve the crispy cauliflower on its own as a snack or appetizer, or pair it with a side of rice and steamed veggies for a complete meal.
