Here’s a crave-worthy recipe for Vegan Bang Bang Cauliflower — crispy, spicy, creamy, and 100% plant-based. It’s the perfect appetizer, side, or even taco filling!

Vegan Bang Bang Cauliflower

Introduction (5–6 Paragraphs)

Bang Bang Cauliflower has taken the plant-based world by storm — and for good reason. This dish delivers bold flavors, irresistible textures, and that satisfying spicy kick that hits all the right notes. Inspired by the popular “Bang Bang Shrimp” from restaurant menus, this vegan version replaces seafood with cauliflower, creating a dish that’s just as indulgent but far more wholesome and cruelty-free.

Cauliflower is the ideal vehicle for big flavor. When battered and baked (or air-fried), it transforms into something magical — tender on the inside and perfectly crispy on the outside. Its mild taste allows the spicy, creamy “bang bang” sauce to shine, while its structure holds up well under the coating, giving you that satisfying bite with every forkful.

The star of the show is the sauce: a sweet, spicy, and tangy blend of vegan mayo, sriracha, and maple syrup or agave. It clings to the crispy cauliflower like a dream, delivering flavor in every bite. Whether you like it milder or with extra heat, the sauce is easily customizable to suit your taste preferences.

This dish is also incredibly versatile. Serve it as a starter at your next dinner party, pile it into warm tortillas for bang bang tacos, or toss it over a salad bowl with crunchy slaw and avocado. It’s one of those recipes that feels like comfort food but is secretly packed with veggies and goodness.

Best of all, Vegan Bang Bang Cauliflower is super easy to make and doesn’t require deep frying. A quick dip in batter, a stint in the oven (or air fryer), and a generous toss in sauce — that’s all it takes to bring this delicious dish to life. Whether you’re cooking for seasoned vegans or curious omnivores, this recipe is guaranteed to impress.

Ingredients

For the Cauliflower:

  • 1 medium head of cauliflower, cut into bite-sized florets
  • 3/4 cup all-purpose flour
  • 3/4 cup plant-based milk (unsweetened)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp smoked paprika (optional)
  • Salt and pepper to taste
  • 1 cup panko breadcrumbs (for extra crispiness)

For the Bang Bang Sauce:

  • 1/2 cup vegan mayo
  • 2–3 tbsp sriracha (adjust to taste)
  • 1 tbsp maple syrup or agave
  • 1 tsp rice vinegar or lime juice (optional for tang)

Instructions

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.
  2. Make the batter: In a bowl, whisk together flour, plant milk, garlic powder, onion powder, paprika, salt, and pepper until smooth.
  3. Coat the cauliflower: Dip each floret into the batter, then roll in panko breadcrumbs. Arrange on the baking sheet in a single layer.
  4. Bake for 25–30 minutes, flipping halfway through, until golden brown and crispy. Alternatively, air fry at 400°F (200°C) for about 15–20 minutes.
  5. Mix the sauce: In a small bowl, whisk together vegan mayo, sriracha, maple syrup, and vinegar (if using).
  6. Toss or drizzle the baked cauliflower with the sauce just before serving — or serve the sauce on the side for dipping.

Would you like a gluten-free version, or should I help you turn this into bang bang cauliflower tacos or a Buddha bowl?