Crispy, flavorful, and entirely plant-based, these Vegan Bang Bang Cauliflower Wings are a crowd-pleasing delight. Whether you serve them as an appetizer, side dish, or main course, this recipe offers a perfect balance of textures and bold flavors. Choose between battering for extra crunch or a lighter, plain preparation—both options are equally satisfying. With baking and air-frying methods available, it’s easy to adapt to your kitchen setup.
Ingredients
For the Cauliflower:
- 1 medium head cauliflower (about 4 cups florets)
- ¾ cup all-purpose or gluten-free flour
- 1 tsp granulated onion
- 1 tsp granulated garlic
- 1 tsp ground ginger
- ½ tsp sea salt
- ½ tsp black pepper
- 1 to 1½ cups unsweetened non-dairy milk
- 1 to 2 cups Panko breadcrumbs (regular or gluten-free)
For the Vegan Bang Bang Sauce:
- 1 cup Thai sweet chili sauce
- 1 cup vegan mayo (store-bought or homemade)
- 1–2 tsp sriracha (optional, to taste)
- 2 tbsp nutritional yeast (optional)
- ¼ tsp sea salt (optional)
For Garnish:
- Green onions, sliced
- Sesame seeds
Instructions
Preparation
- Preheat Oven or Air Fryer: Preheat your oven to 425°F (218°C) or your air fryer to 400°F (204°C). Line a baking tray with parchment paper or a silicone mat.
Method 1: No Need to Dip in Flour
- Season the Cauliflower: In a small bowl, mix 2 tbsp sweet chili sauce, a drizzle of olive oil, salt, pepper, and ¾ tsp garlic powder. Toss cauliflower florets to coat evenly.
- Cook the Cauliflower: Spread florets on the prepared tray or air fryer basket. Bake for 30–40 minutes, flipping halfway, or air fry for 15–25 minutes, shaking the basket midway.
- Add Sauce: Toss the cooked cauliflower in the prepared Bang Bang sauce. Garnish and serve immediately.
Method 2: Battered and Crispy
- Prepare the Batter: In a large bowl, whisk together flour, spices, and non-dairy milk until smooth. The batter should be thick but pourable.
- Bread the Cauliflower: Dip each floret into the batter, letting excess drip off, then roll in Panko breadcrumbs for full coverage.
- Cook the Cauliflower: Arrange coated florets on the baking tray or air fryer basket. Bake for 15 minutes, flip, and bake an additional 15 minutes, or air fry for 15–25 minutes, shaking the basket halfway.
- Add Sauce: Toss the crispy cauliflower in the Bang Bang sauce. Garnish and serve immediately.
Storage Tips
- Refrigerate Leftovers: Store in an airtight container for up to 3 days.
- Reheat: Warm in the oven or air fryer to retain crispiness.
Notes
- Customize Your Cooking Method: Battered cauliflower adds a crunchier texture, while the non-battered version is lighter and faster.
- Flour Options: Substitute chickpea flour for extra protein or gluten-free flour for dietary needs.
- Non-Dairy Milk: Unsweetened almond, soy, or flax milk works best.
- Breadcrumbs: Gluten-free Panko, regular breadcrumbs, or crushed crackers are all great alternatives.
Why You’ll Love This Vegan Recipe Idea
- Versatile: Serve as an appetizer, side, or over rice for a hearty meal.
- Customizable: Adjust spice levels, toppings, or cooking methods to suit your taste.
- Healthy: This recipe is packed with plant-based goodness, offering a flavorful yet guilt-free indulgence.
Enjoy the bold flavors and perfect crunch of this Vegan Bang Bang Cauliflower recipe—a sure hit for vegans and non-vegans alike!