Introduction and Story

Bang Bang Cauliflower is a vibrant and flavorful dish that has gained popularity as a plant-based alternative to the classic Bang Bang Shrimp. This dish features crispy cauliflower florets tossed in a spicy, sweet, and tangy sauce, creating an explosion of flavors with each bite. Imagine serving this as an appetizer at a lively gathering, where the bold flavors and crunchy texture captivate everyone’s taste buds. Originating from Asian-inspired cuisine, Bang Bang Cauliflower showcases how versatile and delicious cauliflower can be, making it a favorite among vegans and non-vegans alike.

Important Considerations

  1. Cauliflower Freshness: Use fresh cauliflower for the best texture and flavor. Ensure the florets are evenly sized for consistent cooking.
  2. Batter Consistency: The batter should be thick enough to coat the cauliflower well but not too thick that it becomes clumpy.
  3. Sauce Balance: Achieve the perfect balance of spicy, sweet, and tangy in the sauce for a truly authentic Bang Bang flavor.
  4. Cooking Method: For maximum crispiness, ensure the cauliflower is spread out on the baking sheet or use an air fryer for an even crunchier result.

Tips and Tricks

  1. Uniform Florets: Cut the cauliflower into uniform florets to ensure even cooking and consistent texture.
  2. Batter: Allow the batter to rest for a few minutes after mixing; this helps it adhere better to the cauliflower.
  3. Preheat Baking Sheet: Preheating the baking sheet before placing the cauliflower on it can enhance crispiness.
  4. Sauce Coating: Toss the cauliflower in the sauce just before serving to maintain crispiness.


  • 1 large head of cauliflower, cut into florets
  • 1 cup all-purpose flour (or a gluten-free alternative)
  • 1 cup unsweetened plant-based milk (such as almond or soy)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • Salt and pepper, to taste
  • 1 cup panko breadcrumbs (or gluten-free breadcrumbs)
  • 1/2 cup vegan mayonnaise
  • 1/4 cup sweet chili sauce
  • 2 tablespoons sriracha (adjust to taste)
  • 1 tablespoon rice vinegar
  • Fresh cilantro, chopped, for garnish
  • Lime wedges, for serving
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