Vegan Bang Bang Cauliflower: Crispy, Flavorful, and Irresistible!

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it. Cut the cauliflower into bite-sized florets and set aside.

Make the Batter:
In a bowl, whisk together the flour, non-dairy milk, garlic powder, onion powder, paprika, salt, pepper, and cornstarch (if using) until smooth. The batter should be thick enough to coat the cauliflower without dripping too much. Adjust the consistency by adding more milk if needed.

Coat the Cauliflower:
Dip each cauliflower floret into the batter, ensuring it’s evenly coated. Place the battered cauliflower on the prepared baking sheet, making sure they are spread out in a single layer.

Bake the Cauliflower:
Bake the cauliflower in the preheated oven for 20-25 minutes, flipping halfway through, until the florets are golden brown and crispy.

Prepare the Bang Bang Sauce:
While the cauliflower is baking, mix together the vegan mayonnaise, sweet chili sauce, sriracha, maple syrup, rice vinegar, and a pinch of salt in a small bowl. Stir until well combined and smooth.

Coat the Cauliflower in Sauce:
Once the cauliflower is crispy and golden, remove it from the oven. Drizzle the Bang Bang sauce over the cauliflower or toss them gently to coat each piece.

Serve and Enjoy:
Serve the Vegan Bang Bang Cauliflower immediately while hot. Garnish with fresh cilantro or green onions for a fresh touch.

Serving and Storage Tips