Crispy Vegan Bang Bang Cauliflower
This Crispy Vegan Bang Bang Cauliflower is the perfect party appetizer! Air-fried until golden and tossed in a creamy, spicy, tangy sauce. Ready in under 25 minutes.
Servings: 4 appetizer servings
Calories: 220kcal
Equipment
- Air Fryer or Baking Sheet
- 3 Mixing Bowls
- Whisk
Ingredients
- 1 large head cauliflower, cut into uniform florets
- 1/3 cup all-purpose flour (or gluten-free 1:1 flour)
- 1/3 cup unsweetened plant milk (almond, soy, oat)
- 1 cup panko breadcrumbs (use gluten-free if needed)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- as needed cooking spray (avocado or olive oil)
- 1/2 cup vegan mayonnaise
- 2-3 tbsp sriracha sauce (adjust to taste)
- 2 tbsp sweet chili sauce
- 1 tbsp rice vinegar or lime juice
- 1 tsp agave nectar or maple syrup (optional)
- for garnish sliced green onions
- for garnish toasted sesame seeds
- for garnish fresh cilantro (optional)
Instructions
- Preheat air fryer to 400°F (or oven to 425°F). Cut cauliflower into florets. Set up coating stations: flour mixture, plant milk, and panko.
- Toss florets in seasoned flour, dip in plant milk, then coat in panko, pressing to adhere.
- Air fry for 15-18 mins (or bake 20-25 mins), shaking/flipping halfway, until golden brown and crispy.
- Whisk all sauce ingredients until smooth. Toss hot, crispy cauliflower with desired amount of sauce.
- Transfer to a platter, garnish with green onions and sesame seeds, and serve immediately.
Notes
Pro Tips: For the crispiest results, ensure your cauliflower florets are completely dry before coating. Do not overcrowd the air fryer basket—cook in batches if needed. For a thicker, restaurant-style sauce that clings perfectly, let the mixed bang bang sauce sit for 10 minutes before using. This recipe is easily made gluten-free with simple swaps. For another delicious way to enjoy spicy, saucy flavors, try our Philly Cheesesteak Soup with a vegan cheese alternative.