Crispy Bang Bang Cauliflower with Spicy Peanut Sauce

This Bang Bang Cauliflower recipe will quickly become a favourite appetizer. It’s healthy, packed with flavour, and the dipping sauce steals the show. This vegan dish is perfect to share with friends.

Recipe Difficulty – Easy

Why this recipe works

If you enjoy Bang Bang shrimp, chicken or tofu, you’ll love this cauliflower version. The florets become crispy and saucy like wings but with far fewer calories. It’s a fantastic party appetizer or shared side—serve it in a large bowl at the centre of the table and let everyone help themselves.

Serve alongside a fresh salad or vegetable fritters for a balanced plate.

Ingredients to make Bang Bang Cauliflower

1. Cauliflower – the star of the dish.
2. Flour – forms the batter (gluten-free plain flour works well).
3. Cornstarch – helps create a crisp coating.
4. Unsweetened almond milk – binds the dry ingredients.
5. Lemon juice – adds brightness.
6. Garlic powder – main seasoning; swap as desired.
7. Salt & pepper – to taste.
8. Panko breadcrumbs – for a crunchy finish (gluten-free if preferred).

For the bang bang sauce:

1. Vegan mayo – the sauce base.
2. Sriracha – for heat.
3. Maple syrup – balances the heat with sweetness.

See the recipe card below for exact quantities.

Substitutions

• Flour: any plain flour or gluten-free alternative will work.
• Lemon juice: replace with lime juice or a splash of apple cider vinegar.
• Garlic powder: try onion powder, smoked paprika or chili powder.
• Almond milk: any unsweetened plant milk can be used.
• Vegan mayo: cashew cream is a good alternative for the sauce base.
• Non-vegan option: use regular milk or buttermilk and standard mayonnaise if preferred.
• Sriracha: swap or combine with sweet chili sauce for a different sweetness/heat balance.

Variations

• Spicy: increase Sriracha or add a dash of chili flakes.
• Deluxe: garnish with sliced green onions and sesame seeds.
• Kid friendly: use a sweeter sauce by adding more maple syrup or swapping Sriracha for sweet chili sauce.

How to make Bang Bang Cauliflower

Step 1: Preheat the oven to 220°C (425°F) and line a baking sheet with parchment. Trim the cauliflower and separate into florets.

Step 2: Rinse the florets, then simmer in a pot of water for 3 minutes. Drain and rinse under cold water to stop cooking.

Step 3: Make the batter by combining flour, cornstarch, almond milk, lemon juice, garlic powder, salt and pepper until smooth—similar to pancake batter.

Step 4: Place panko breadcrumbs in a separate bowl. Dip each floret into the batter, then coat with panko.

Step 5: Arrange the coated florets in a single layer on the prepared tray and bake for 25 minutes, turning halfway, until crisp and golden.

Step 6: While the cauliflower bakes, whisk together vegan mayo, Sriracha and maple syrup to make the bang bang sauce. Serve the florets with the sauce on the side or toss briefly in sauce just before serving.

Hint: Arrange florets with space between them so air circulates and they crisp evenly.

Leftovers

Store leftover Bang Bang Cauliflower in an airtight container in the fridge for 4–5 days. Reheat in the oven, a frying pan, or an air fryer to restore crispness. Keep the sauce separate for best texture.

Recipe FAQs

More Cauliflower recipes

• Air Fryer Cauliflower
• Cauliflower Soup
• Cauliflower Cheese (vegan)
• Cod and Cauliflower Curry
• Cauliflower Curry

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