Bang Bang Cauliflower – a delectable vegan and vegetarian-friendly dish featuring golden-brown cauliflower florets coated in a flavorful blend of panko breadcrumbs. Baked to perfection, this plant-based delight is served with a zesty Bang Bang Sauce made from vegan mayo, sweet chili sauce, sriracha, and soy sauce. A crunchy and satisfying treat that caters to both vegans and vegetarians, perfect for appetizers or a delightful side dish.
For the cauliflower:
- 1 head of cauliflower, cut into florets
- 1 cup all-purpose flour
- 1 cup milk (or plant-based milk for a vegan option)
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
For the Bang Bang Sauce:
- 1/2 cup mayonnaise (or vegan mayo)
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha sauce (adjust for spice preference)
- 1 tablespoon honey (or maple syrup for a vegan option)
- 1 teaspoon soy sauce
Instructions:
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Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
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In three separate bowls, set up a breading station. In one bowl, place the flour. In another bowl, combine the milk, garlic powder, onion powder, salt, and pepper. In the third bowl, place the panko breadcrumbs.
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Dip each cauliflower floret into the flour, then into the milk mixture, and finally coat it with panko breadcrumbs. Make sure each floret is evenly coated.
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Place the breaded cauliflower on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes or until golden brown and crispy.
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While the cauliflower is baking, prepare the Bang Bang Sauce. In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha sauce, honey (or maple syrup), and soy sauce until well combined.
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Once the cauliflower is done baking, remove it from the oven and drizzle the Bang Bang Sauce over the crispy cauliflower. Toss the cauliflower to coat evenly in the sauce.
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Garnish with chopped green onions or cilantro, if desired.
Serve your Bang Bang Cauliflower as a delicious appetizer or side dish. Enjoy!
