Want a snack that’s crispy, spicy, and fun? This vegan bang bang cauliflower is it! Crunchy bites with a big flavor punch.

Crispy roasted cauliflower tossed in a sweet and spicy bang bang sauce. Every bite is bold, creamy, and totally addictive.

Perfect for snacks, party trays, or meatless meals. Easy to make. So fun to eat.

Let’s grab some cauliflower and get tossing. Crunchy, saucy magic is just a few minutes away!

Why You’ll Love This Recipe

Crispy & Saucy: The perfect balance of crunchy coating and creamy, flavorful sauce in every bite.
Plant-Based & Satisfying: 100% vegan but hearty enough to please even meat-lovers.
Simple Ingredients: Everything is easy to find and pantry-friendly.
Customizable: Adjust the spice level or baking method to fit your taste.
Great for Sharing: Ideal for appetizers, side dishes, or a snack that disappears fast!

What You Need to Know Before You Start

Prep Time & Cook Time:

Prep Time: 20 minutes
Cook Time: 30–35 minutes
Total Time: About 55 minutes

Servings:
Serves about 4–6 people as an appetizer or side dish.

Difficulty:
Beginner-friendly! If you can stir a batter and toss cauliflower, you’re good to go.

Required Kitchen Tools

Large mixing bowls
Whisk
Baking sheet
Parchment paper
Small bowl (for the sauce)
Measuring cups and spoons
Tongs or a fork (for flipping)

Ingredients for the Bang Bang Sauce

Here’s what you’ll need to make the rich, creamy sauce that brings it all together:

1/2 cup Vegan Mayonnaise (preferably a thick, creamy brand)
1/4 cup Sambal Oelek (or substitute Sriracha or another chili paste)
2 tablespoons Maple Syrup (or Agave Nectar)

Ingredients for the Bang Bang Cauliflower

For the crunchy cauliflower bites:

1 head Cauliflower, chopped into medium florets
3/4 cup All-Purpose Flour (can use gluten-free)
1/2 cup Cornstarch
3/4 cup Unsweetened Almond Milk (or any nut milk)
2 teaspoons Lemon Juice (or Apple Cider Vinegar)
1/2 teaspoon Sea Salt
1/2 teaspoon Ground Black Pepper
1 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1 cup Panko Breadcrumbs, seasoned with:
- A pinch of Salt
- A pinch of Pepper
- A sprinkle of Onion Powder
- A sprinkle of Garlic Powder

Variations for Vegan Bang Bang Cauliflower

Make It Spicier: Add extra Sambal Oelek to the sauce or sprinkle red pepper flakes into the batter.
Air Fry It: For an even crispier texture, cook the cauliflower in an air fryer at 400°F for about 15 minutes, shaking halfway through.
Gluten-Free Option: Use certified gluten-free flour and gluten-free Panko breadcrumbs.
Lower Fat: Bake without oil spray, but note that they’ll be slightly less crispy.

How to Make Vegan Bang Bang Cauliflower: Step-by-Step Instructions

1. Preheat and Prepare

Preheat your oven to 425°F (220°C).
Line a baking sheet with parchment paper for easy cleanup.

2. Make the Batter

In a large bowl, whisk together the flour, cornstarch, sea salt, black pepper, garlic powder, and onion powder.
Pour in the almond milk and lemon juice.
Whisk until smooth and no lumps remain. The batter should be thick enough to coat the cauliflower but still drip slightly.

3. Coat the Cauliflower

Dip each cauliflower floret into the batter, letting the excess drip off.
Then roll it in the seasoned Panko breadcrumbs until fully coated.
Place the coated florets on the prepared baking sheet.

4. Bake

Lightly spray the florets with cooking spray to help them crisp up.
Bake for 25–30 minutes, flipping halfway through, until golden brown and crunchy.

5. Make the Bang Bang Sauce

While the cauliflower bakes, whisk together the vegan mayonnaise, sambal oelek, and maple syrup in a small bowl.
Adjust spice and sweetness to taste.

6. Toss and Serve

Once the cauliflower is baked and crispy, gently toss the florets in the Bang Bang sauce.
Serve immediately while warm and crispy.

Serving and Decoration

How to Serve Vegan Bang Bang Cauliflower:

Appetizer Style: Arrange on a platter with toothpicks for dipping.
Main Dish: Serve over steamed jasmine rice or quinoa with a drizzle of extra sauce.
Bowl Building: Add to a salad or grain bowl with cucumbers, shredded carrots, and avocado.
Garnish: Sprinkle with sliced green onions, sesame seeds, or fresh cilantro for extra flavor and color.

Storing Vegan Bang Bang Cauliflower

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Reheating: Reheat in a 400°F oven or air fryer for 5–7 minutes to revive crispiness.
Freezing: Not recommended — the batter doesn’t freeze well and may turn soggy.

Tips and Tricks for Success

Cut Evenly: Try to chop the cauliflower into similar-sized florets so they cook evenly.
Use Parchment Paper: It helps prevent sticking and makes cleanup a breeze.
Thick Batter: If your batter feels too thin, whisk in a little more flour. If too thick, add a splash of almond milk.
Double-Coat for Extra Crispiness: For super crunchy bites, dip the battered florets in breadcrumbs twice.
Toss Gently: When adding the sauce, toss softly to keep the crispy coating intact.

Nutrition Information

Nutrient	Per Serving (Approximate)
Calories	210
Protein	4g
Fat	12g
Carbohydrates	24g
Fiber	3g
Sugar	5g
Sodium	320mg

Note: Nutrition values may vary depending on exact ingredients used.

Vegan Bang Bang Cauliflower

Recipe by Nancy HollarCourse: Snack Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

210

kcal

Ingredients

For the Sauce:
1/2 cup Vegan Mayonnaise
1/4 cup Sambal Oelek (or Sriracha)
2 tablespoons Maple Syrup or Agave Nectar
For the Cauliflower:
1 head Cauliflower, chopped into florets
3/4 cup All-Purpose Flour (gluten-free or regular)
1/2 cup Cornstarch
3/4 cup Unsweetened Almond Milk (or any nut milk)
2 teaspoons Lemon Juice (or Apple Cider Vinegar)
1/2 teaspoon Sea Salt
1/2 teaspoon Ground Black Pepper
1 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1 cup Panko Breadcrumbs (seasoned with salt, pepper, onion powder, garlic powder)

Directions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Whisk batter: Combine flour, cornstarch, salt, pepper, garlic powder, onion powder, almond milk, and lemon juice until smooth.
Coat cauliflower: Dip each floret into the batter, let the excess drip off, then roll in seasoned Panko breadcrumbs.
Bake: Place coated florets on the baking sheet. Spray lightly with cooking spray. Bake for 25–30 minutes, flipping halfway through, until crispy.
Make sauce: In a small bowl, mix vegan mayonnaise, sambal oelek, and maple syrup.
Toss and serve: Gently toss baked cauliflower in sauce and serve immediately.

Vegan Bang Bang Cauliflower FAQs

Can I make this gluten-free?

Yes! Just swap the all-purpose flour for a good gluten-free blend and use gluten-free Panko breadcrumbs. Everything else stays the same.

Can I air-fry instead of baking?

Absolutely. Preheat your air fryer to 400°F, spray the basket lightly with oil, and cook the battered and breaded cauliflower for about 12–15 minutes, shaking halfway through.

How spicy is the Bang Bang Sauce?

It’s mildly spicy with a little kick. If you want it hotter, add more Sambal Oelek. If you prefer it milder, use less chili paste and add a little extra maple syrup.

Can I prepare it ahead of time?

You can prep the batter, breadcrumbs, and sauce ahead, but it’s best to bake the cauliflower just before serving. Otherwise, it can lose its crispiness.

Conclusion

Vegan Bang Bang Cauliflower is the perfect recipe when you want something crispy, saucy, and seriously satisfying — without reaching for meat or complicated ingredients. It’s simple enough for a weeknight but bold enough for a party.
Once you toss that crunchy cauliflower in the sweet and spicy sauce, you’ll understand why this dish is a true crowd-pleaser.
Give it a try, and don’t be surprised if it disappears faster than you expected. Happy cooking!