Bang Bang Cauliflower brings together everything you crave in one bite—crunch, spice, and irresistible flavor. Wrapped in a crispy golden crust and tossed in a creamy, fiery sauce, this plant-based take on a restaurant favorite is nothing short of addictive. Whether you’re planning a cozy weeknight dinner, hosting a weekend gathering, or prepping for game day snacks, this dish delivers bold flavor and eye-catching appeal every time.
Ingredients Breakdown
Each ingredient in this recipe plays a vital role in creating layers of flavor and texture.
At the heart of the dish is the cauliflower—mild in taste yet hearty enough to hold its shape when baked. Its natural nuttiness provides the perfect canvas for all the bold flavors to come.
The vegan buttermilk batter is essential for a light, crisp coating. Made by curdling non-dairy milk with apple cider vinegar or lemon juice, this base helps the flour and spices cling to the cauliflower. The batter is seasoned with garlic powder, onion powder, smoked paprika, sea salt, and pepper—each adding warmth and depth to every bite.
Panko breadcrumbs bring an extra-crunchy dimension that traditional breadcrumbs simply can’t match. Their light, airy structure crisps beautifully in the oven, giving the cauliflower that signature golden shell. A touch of nutritional yeast can be added to the breading for a subtle umami boost.
The Bang Bang sauce is a rich, tangy-sweet blend of avocado oil-based vegan mayo, sweet chili sauce, sriracha, maple syrup, and garlic powder. It’s creamy with a spicy kick and a hint of sweetness that ties everything together. You can tweak the heat level or sweetness to suit your taste.
Optional garnishes like chopped scallions and toasted sesame seeds not only add visual contrast but also bring freshness and crunch to each mouthful.
Step-by-Step Preparation Guide
To begin, preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. This ensures a crisp base and easy cleanup.
Trim the cauliflower into uniform florets. Even sizing helps them cook evenly and ensures consistent texture throughout.
The vegan buttermilk base comes together by stirring vinegar or lemon juice into your non-dairy milk and letting it rest briefly. This slight acidity helps tenderize the cauliflower while enhancing the flavor of the batter.
Add flour and spices to the buttermilk mixture and whisk until smooth. The result should be a silky batter that clings well to each floret without being overly thick.
In a separate bowl, pour in the panko breadcrumbs and nutritional yeast if using. Dip each floret into the batter, letting excess drip off, then roll it in the panko mixture, pressing lightly to help the crumbs adhere.
Arrange the coated florets on your baking sheet, leaving space between each one. Bake for 25 to 30 minutes, flipping halfway to ensure an even, golden crunch on all sides.
While the cauliflower bakes, prepare the Bang Bang sauce by whisking together the mayo, chili sauce, sriracha, maple syrup, and garlic powder. The result is a silky, spicy-sweet blend that coats the cauliflower without overpowering it.
Once baked, allow the florets to cool slightly before tossing them in the sauce or drizzling it over the top. Finish with a generous sprinkle of scallions and sesame seeds for contrast and a burst of freshness.
Recipe Tips & Frequently Asked Questions
How to keep the batter smooth and lump-free:
Whisk the dry and wet ingredients slowly to avoid clumps. If needed, strain the batter before using.
Ensuring even breading without soggy spots:
Let excess batter drip off before coating with breadcrumbs. Press the panko gently to help it stick firmly.
Getting extra crispiness without deep frying:
Bake on a wire rack or broil for the last few minutes to enhance the crunch.
Spice level customization based on your preference:
Adjust the sriracha quantity or substitute with hot sauce of your choice.
Tips for making it ahead and reheating while keeping the crunch:
Store the sauce separately and reheat the cauliflower in an oven or air fryer for crispiness.
Can I use frozen cauliflower instead of fresh?
Yes, but thaw and pat dry completely to prevent sogginess.
How do I keep the coating from falling off during baking?
Ensure florets are dry before battering, and press breadcrumbs firmly onto the surface.
Is there a substitute for vegan mayo in the sauce?
Cashew cream or plant-based yogurt can work as substitutes but may alter the flavor.
Can I make this recipe in advance?
You can prep and bread the cauliflower ahead of time, refrigerate it, and bake just before serving.
How long does the sauce last in the fridge?
Stored in an airtight container, the sauce stays fresh for up to 5 days.
What to Serve With This Recipe
Bang Bang Cauliflower can shine as a standalone dish or be part of a vibrant spread.
Serve it alongside fluffy herbed rice, a tangy cabbage slaw, or a crisp garden salad to balance out the richness of the sauce. Add extra sauce on the side for dipping, or pair it with a refreshing cucumber and mint dip for a cooling contrast.
To make it a full meal, wrap the saucy cauliflower in a warm tortilla with lettuce and pickled onions, stuff it into a sandwich bun with slaw, or layer it over a quinoa bowl with roasted veggies and avocado slices.
For drinks, pair it with citrusy sparkling water, chilled iced tea, or a mango-lime mocktail to temper the heat.
Creative Variations
There are plenty of ways to make this recipe your own.
Try using an air fryer for a faster cook time and even more crispness without compromising flavor. Swap cauliflower with broccoli florets, portobello mushroom slices, or zucchini sticks for a fun variation on texture and taste.
Switch up the sauce with alternatives like creamy buffalo dressing, vegan ranch, or a spicy peanut-sriracha glaze for a global flavor spin.
Need it gluten-free? Use a gluten-free flour blend and substitute traditional panko with gluten-free breadcrumbs. The results will still be crisp, satisfying, and flavorful.
Bang Bang Cauliflower is bold, flavorful, and effortlessly satisfying. Its crispy coating, fiery-sweet sauce, and versatile nature make it a go-to dish for any occasion. Whether served as an appetizer, side, or main, it’s a guaranteed crowd-pleaser that brings both texture and taste to the table in every bite.
Ingredients
1 head medium cauliflower, cut into bite-sized florets
Vegan Buttermilk Batter
1 cup unsweetened non-dairy milk
1 tablespoon apple cider vinegar or freshly squeezed lemon juice
1 cup all-purpose flour
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
Breading
1 cup panko breadcrumbs
1 teaspoon nutritional yeast (optional, for a subtle cheesy flavor)
Bang Bang Sauce
½ cup avocado oil-based vegan mayonnaise
3 tablespoons sweet chili sauce
2 tablespoons sriracha (adjust to preferred spice level)
1 teaspoon pure maple syrup or agave nectar
½ teaspoon garlic powder
Garnish
Chopped green onions or scallions
Toasted sesame seeds
Instructions
Begin by preheating the oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup and crispier results. Prepare the cauliflower by trimming it into uniform, bite-sized florets.
In a large mixing bowl, combine the non-dairy milk with apple cider vinegar or lemon juice. Allow this mixture to sit for about 2 minutes—this creates a tangy vegan “buttermilk” base. Stir in the flour, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix thoroughly until a smooth, lump-free batter forms.
Pour the panko breadcrumbs into a separate shallow bowl. Working one piece at a time, dip each cauliflower floret into the batter, ensuring it’s well coated. Let any excess drip off, then roll it in the breadcrumbs, pressing gently so the coating adheres well.
Arrange the breaded florets on the baking sheet in a single layer without overlapping. Bake for 25 to 30 minutes, flipping each piece halfway through, until the coating turns golden brown and the cauliflower is tender inside and crisp on the outside.
While the cauliflower is baking, prepare the sauce by whisking together the vegan mayo, sweet chili sauce, sriracha, maple syrup (or agave), and garlic powder in a small bowl until well blended and creamy.
Once the cauliflower is done, allow it to cool slightly. Toss the crispy florets in the prepared sauce or serve it drizzled over the top. Finish with a sprinkle of chopped scallions and sesame seeds for a pop of freshness and added texture. Serve immediately for the best crunch and flavor.
Bang Bang Cauliflower Recipe
Ingredients
- 1 head medium cauliflower cut into bite-sized florets
Vegan Buttermilk Batter
- 1 cup unsweetened non-dairy milk
- 1 tablespoon apple cider vinegar or freshly squeezed lemon juice
- 1 cup all-purpose flour
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
Breading
- 1 cup panko breadcrumbs
- 1 teaspoon nutritional yeast optional, for a subtle cheesy flavor
Bang Bang Sauce
- ½ cup avocado oil-based vegan mayonnaise
- 3 tablespoons sweet chili sauce
- 2 tablespoons sriracha adjust to preferred spice level
- 1 teaspoon pure maple syrup or agave nectar
- ½ teaspoon garlic powder
Garnish
- Chopped green onions or scallions
- Toasted sesame seeds
Instructions
- Begin by preheating the oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup and crispier results. Prepare the cauliflower by trimming it into uniform, bite-sized florets.
- In a large mixing bowl, combine the non-dairy milk with apple cider vinegar or lemon juice. Allow this mixture to sit for about 2 minutes—this creates a tangy vegan “buttermilk” base. Stir in the flour, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix thoroughly until a smooth, lump-free batter forms.
- Pour the panko breadcrumbs into a separate shallow bowl. Working one piece at a time, dip each cauliflower floret into the batter, ensuring it’s well coated. Let any excess drip off, then roll it in the breadcrumbs, pressing gently so the coating adheres well.
- Arrange the breaded florets on the baking sheet in a single layer without overlapping. Bake for 25 to 30 minutes, flipping each piece halfway through, until the coating turns golden brown and the cauliflower is tender inside and crisp on the outside.
- While the cauliflower is baking, prepare the sauce by whisking together the vegan mayo, sweet chili sauce, sriracha, maple syrup (or agave), and garlic powder in a small bowl until well blended and creamy.
- Once the cauliflower is done, allow it to cool slightly. Toss the crispy florets in the prepared sauce or serve it drizzled over the top. Finish with a sprinkle of chopped scallions and sesame seeds for a pop of freshness and added texture. Serve immediately for the best crunch and flavor.
