This Bang Bang Cauliflower is crispy, spicy, and irresistibly cozy. Oven-baked instead of fried, it’s coated in a creamy sweet-heat sauce that clings to every crunchy floret — perfect as a shareable appetizer or a satisfying meatless main.
Servings 4servings
Prep Time 15 minutesmins
Cook Time 40 minutesmins
Total Time 55 minutesmins
Equipment
baking sheet
parchment paper
mixing bowls
whisk
oven
Ingredients
1cupall-purpose flour
1cupunsweetened soy milk
1/2tsppaprika
1tspgarlic powder
salt and pepper to taste
1–1½cupsbreadcrumbs or panko
1mediumhead of cauliflower, cut into florets
1/2cupdairy-free mayonnaise
1/3cupsweet chili sauce
2tbspsriracha
1tbspmaple syrup
green onions, sesame seeds, cilantro, and lime (optional garnish)
Instructions
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Whisk together the flour, soy milk, paprika, garlic powder, salt, and pepper until smooth.
Toss cauliflower florets in the batter, then coat evenly with breadcrumbs.
Arrange florets on the baking sheet with space between and bake for 25–30 minutes, flipping halfway.
Whisk together dairy-free mayonnaise, sweet chili sauce, sriracha, and maple syrup until smooth.
Toss the baked cauliflower in the sauce until fully coated.
Return to the oven and bake for 10 minutes until the sauce caramelizes.
Serve hot with green onions, sesame seeds, and a squeeze of lime.
Notes
For extra crispiness, avoid overcrowding the pan and use panko breadcrumbs. Reheat leftovers in the oven at 400°F (200°C) for 10 minutes. You can bake the cauliflower ahead, freeze it, and toss with sauce just before serving.