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Vegan Bang Bang Cauliflower

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Crispy, tender cauliflower bites coated in a creamy, spicy sauce that’s perfect for snacking or as a side dish.

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

  1. Heat Oil for Frying:

    • Heat oil in a deep frying pan or pot to about 350°F (175°C) for frying.

  2. 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.

  3. Coat the Cauliflower:

    • Dip each cauliflower floret into the batter, ensuring it is fully coated.

  4. 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.

  5. 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.

  6. Toss in Sauce:

    • Toss the fried cauliflower in the Bang Bang sauce until evenly coated.

  7. 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

Find it online: https://yumfamilyrecipes.com/vegan-bang-bang-cauliflower/