Last week, this video for making crack cauliflower kept popping up in my Facebook feed, so I had to give it a try. Everything except for the sauce was appealing to me, so I decided to smother it in Bang Bang Sauce instead. The urge to fry these was strong, but I tried it first baked and it was perfect. There is a first time for everything.
And so I present to you: Bang Bang Cauliflower.
The magic happens right after these florets emerge crispy from the oven and are drizzled with the bang bang sauce. The first drizzle kind of oozes onto the crispiest parts of the cauliflower, giving parts of it a slightly chewy texture, which works well with the succulent cauliflower inside. The second drizzle floats over the top, giving each bite a creamy+spicy quality, while the chopped scallions give it another crisp textural element and the cilantro adds a super clean note. I ate at least 8 cups of this stuff in the past couple of days while testing it out (for you!), so I guess I am kind of a bang bang cauliflower aficionado now. 😀
You may be wondering if you can use Aquafaba in place of Ener-G here, and I did. It did not work as well (it wasn’t quite sticky enough), but worth a try if that’s what you’ve got. There’s even more egg replacer ideas here so you can easily make this crispy, creamy, slightly spicy and succulent one-bite dish to eat by itself, tossed over rice or tucked into a taco.
You can also make your own Sweet Chili sauce with just a few ingredients for an even better, spicier kick. Grab some Follow Your Heart, Just Mayo or Fabanaise brand vegan mayos for a super creamy element that is perfect blended with sweet chili sauce.
Bang Bang Cauliflower
- Total Time: 45 minutes
- Yield: 4 servings
Ingredients
FOR THE CAULIFLOWER
- 4 cups bite-sized cauliflower florets, rinsed
- 1/2 cup white rice flour
- 2 TB Ener-G, whisked with 3/4 cup water
- 2 cups panko
- salt and pepper
- spray oil
FOR THE SAUCE
- 1/2 cup vegan mayo (I used Follow Your Heart brand)
- 1/4 cup sweet chili sauce
- 1 TB sriracha
- juice from half a lime
TO SERVE
- 2 scallions, thinly sliced
- handful of cilantro, finely minced
Instructions
- Preheat oven to 400. Line a baking sheet with a silpat or parchment paper.
- Set up a station with three large bowls. In the first bowl, place the rice flour. In the second, place the Ener-G+water. In the third place the panko mixture.
- Working in batches, place some of the rinsed-and-still-wet cauliflower florets into the first bowl with the rice flour, and use your hands to toss to coat. Then pick up the cauliflower, shaking off any excess flour and place into the bowl with the vegan egg mixture, and toss to coat. Then place the coated cauliflower into the bowl with the panko and toss well to combine. The pieces don’t need to be completely covered in panko, but If you find you are having some trouble with getting it to stick, moisten with a little of the vegan egg mixture and press the panko onto the florets with your fingers.
- Place the cauliflower onto the lined baked sheet in a single layer. Repeat until all of the cauliflower pieces are coated, then spray the tops of each with a little oil, then season with salt and pepper. Place into the oven for 15 minutes, or until the tops are slightly golden.
- Remove, flip the florets and respray the other side with a little more spray oil. Bake for 10 minutes more, or until golden all over. Do keep an eye on them towards the end of the bake time to prevent burning! (The bake time will vary based on the size of your florets.)
- To serve, allow the cauliflower to slightly cool, then drizzle with the sauce as desired. Sprinkle with the chopped scallions and cilantro and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Wow, Erin! This looks so good. Now you just have to come over and cook for me 😀
Thanks Mihl! A trip over to Germany sounds fun! 🙂
Love love love this recipe. I am hard core drooling over it! I would devour this cauliflower in a second! Pinned! I am defiantly going to try this out! <3
Addicted to it. Just absolutely love it.
Can you elaborate on what EnRG is? I’m dying to try this and the Brocollie Tots. I found your feed in Instagram and really enjoy your recipes. Thanks @foodieatinbetween
Gayle, Ener-G is an egg replacer made from mainly from potato starch and tapioca flour.
https://www.ener-g.com/products/egg-replacer
If you can’t find it or want to try other options, just google “vegan egg replacer” … there are lots to experiment with, good luck!
Made this last night, SOOO delicious! Only problem is, I tried to bring it for lunch today, and it’s definitely not a day 2 item – be prepared to eat all this cauliflower in one sitting! Yum!!
★★★★★
Bri, thanks for your feedback, so happy you liked! Yeah, bummer about the reheat, but a good excuse to eat it all in one sitting! 😉
You can always add leftovers cauliflower to mashed potatoes. I think the sauce might make yummy potatoes!
This was delicious! EVERYONE in my household – including two toddlers – loved this.
Jekka, thanks for your kind feedback! I am so happy that both the adults and the little ones liked it! 🙂
I’ve just made this and scoffed the lot, it’s delicious! Will definitely be making this when friends come over at the weekend 😀
★★★★★
So happy you enjoyed, Kayleigh … thanks too for sharing it with friends! 🙂
made these yesterday and were delish!! Even my omni family enjoyed. must say your website is in my top 3.
★★★★★
Will be making these lovely bites tonight! Can’t wait and thanks for the recipe?
My husband and I can’t get enough of these. Tonight when he asked me what I was making for dinner, I said the Bang Bang Cauliflower, and he did “victory” arms with a huge smile. 🙂
★★★★★
Courtney,
Ha! I love that. Thanks for your feedback, and so happy you like the recipe!! <3
This was literally one of the best dishes I’ve ever made! Guests were raving. Will absolutely make again.
Sara, thanks for your very kind feedback and so happy that it was a hit!
Could you substitute avocado for vegan mayo? I live in a small farm town and don’t have access to a lot of specialty foods?
You can always give it a try! You can also make your own vegan mayo with the brine from a can of chickpeas. I have a version here, but a quick google search will show a lot of variations/methods: https://olivesfordinner.com/2017/12/aquafaba-mayo.html … good luck!
Perfect! Cool.
I did not bake in the oven but in oil, about half a minute. Instead of coriander, which I do not like, I added chives.
Overall perfect.
★★★★★
Made this as part of Chinese Banquet dinner – it was outstandingly delicious and everyone raved about it. Was never a cauliflower fan until I became vegan and discovered all the wondrous things one can do with it. Could have eaten it all by myself. Love that it crisps so beautifully in the oven – I try to keep away for deep frying / frying – finger licking delicious.
★★★★★
Christine, I love this so much!
Made this over the weekend for a get together dinner with family. We all loved it and said it needs to be a frequent ‘make’ dish!!
★★★★★
Claudia, that’s so great to hear … so happy it was enjoyed! 🙂
This was incredible!
Day two, I warmed up the leftovers in an air fryer at 400 for 6 minutes. Perfectly crisp and as delicious as day one!
Thanks for the recipe!
★★★★★
So happy you enjoyed, Brendan!
This was soooooo freaking good! We put the cauliflower in tortillas with cabbage (as suggested in the beer batter bang bang recipe) and they made RV e best tacos ever. I can’t believe the cauliflower stayed so crispy without the use of any oil. Thanks for sharing this recipe!
Kristen, so happy you enjoyed!