Description
Crispy, golden bang bang cauliflower delivers a spicy-sweet sensation that elevates plant-based dining to delightful new heights. Crunchy florets glazed with zesty sauce will satisfy spice seekers and comfort food enthusiasts alike.
Ingredients
Scale
Main Ingredients:
- 1 medium cauliflower (4 cups florets)
- 3/4 cup (180 milliliters) all-purpose flour
- 1–1.5 cups (240–360 milliliters) non-dairy milk
- 1–2 cups (120–240 grams) Panko breadcrumbs
Sauce Ingredients:
- 1 cup (240 milliliters) Thai Sweet Chili Sauce
- 1 cup (240 milliliters) vegan mayo
- 1–2 teaspoons (5–10 milliliters) sriracha
Seasoning and Garnish:
- 2 tablespoons (30 grams) nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ginger powder
- Salt to taste
- Black pepper to taste
- Green onions for garnish
- Sesame seeds for garnish
Instructions
- Preheat the oven to 425°F and prepare a baking sheet with parchment paper for optimal non-stick cooking.
- Create a seasoned flour mixture by combining dry ingredients with aromatic spices for coating the cauliflower.
- Whisk together plant-based milk and flour mixture to develop a smooth, consistent batter that will adhere well to the cauliflower florets.
- Dip each cauliflower piece into the batter, ensuring complete coverage, then generously roll in crispy Panko breadcrumbs for maximum crunch.
- Arrange coated cauliflower on the prepared baking sheet, maintaining space between pieces to promote even browning and crispiness.
- Roast in the preheated oven for approximately 15 minutes, then carefully flip each piece to ensure uniform golden-brown coloration.
- Continue baking for an additional 15 minutes until the cauliflower achieves a deep golden exterior and crisp texture.
- While baking, craft a vibrant sauce by blending sweet chili sauce, vegan mayonnaise, sriracha, and complementary seasonings.
- Once cauliflower is perfectly crisp, gently toss in the prepared sauce, ensuring each piece is evenly and generously coated.
- Garnish with finely chopped green onions and a sprinkle of toasted sesame seeds for added flavor and visual appeal.
Notes
- Ensure cauliflower pieces are similar in size for even cooking and crispy texture.
- Use gluten-free flour and gluten-free panko to make the recipe celiac-friendly.
- Pat cauliflower completely dry before coating to achieve maximum crispiness and prevent soggy results.
- Can replace sriracha with mild hot sauce or omit for less spicy version suitable for kids or sensitive palates.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 360 kcal
- Sugar: 15 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 0 mg