Bang Bang Cauliflower Recipe
Bang Bang Cauliflower is a vegetarian take on the famous dish that originated from Bang Bang Shrimp.
Ingredients
Cauliflower
- 1 large Head cauliflower, about 5 cups florets
- 1 cup Unsweetened soy milk
- 2 teaspoons Apple cider vinegar
- 1/2 cup All purpose flour
- 1/2 cup Cornstarch
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 1/2 teaspoon Salt
- 1 cup Panko breadcrumbs
Bang Bang Sauce
- 1/2 cup Vegan mayo
- 1/4 cup Sweet chili sauce
- 1 tablespoon Sriracha hot sauce
- 2 tablespoons Agave
Instructions
- Preheat your oven to 450°F (230°C).
- Line a large baking sheet with parchment paper and spray it generously with cooking oil.
- Chop the cauliflower into small, bite-sized florets and set them aside.
- In a large bowl, combine the soy milk and vinegar. Let it sit for 1 minute to curdle.
- In a bowl, combine the flour, cornstarch, garlic powder, onion powder, and salt. Whisk until smooth and well combined.
- Toss the cauliflower florets in the batter, ensuring each piece is evenly coated.
- Sprinkle breadcrumbs over the battered cauliflower and mix gently to coat each piece thoroughly.
- Spread the coated cauliflower florets in a single layer on the prepared baking sheet. Spray lightly with cooking oil.
- Bake for 20–25 minutes, flipping halfway through, until the cauliflower turns golden brown and becomes crispy.
- While the cauliflower bakes, prepare the sauce. In a small bowl, whisk together all the sauce ingredients until smooth and well combined.
- Once the cauliflower is crispy, remove it from the oven and transfer it to a large bowl.
- Pour the Bang Bang sauce over the cauliflower and toss to coat evenly.
- Optional: Return the sauced cauliflower to the oven for 5 more minutes to let the sauce soak in and crisp up slightly.
- Serve the cauliflower immediately as a finger food or use it to fill tacos topped with red cabbage, diced tomatoes, and cilantro.