Is bang bang cauliflower vegan?

Bang bang cauliflower can be vegan, but it depends on both the sauce and the breading, which can contain egg. This version uses plant-based ingredients for both—JUST Egg for the breading and vegan mayonnaise for the sauce—making it fully vegan.

Why is my bang bang cauliflower soggy?

This recipe usually turns soggy when it’s sauced too early or crowded during cooking. Cooking until fully crisp, letting the cauliflower rest briefly, and saucing right before serving keeps the coating intact.

Can you make bang bang cauliflower ahead of time?

This dish is best served fresh, but parts of it can be prepared ahead. The cauliflower can be breaded and baked or air fried in advance, then reheated until crisp before serving. For best texture, add the bang bang sauce just before eating.

Bang Bang Cauliflower (Vegan) | Olives for Dinner

Ingredients

for the cauliflower

1 small head cauliflower, cut into bite-sized florets and rinsed (about 4-5 cups)
½ cup white rice flour (plus more as needed)
¾ cup JUST Egg
1½ cups panko breadcrumbs (plus more as needed)
Salt and black pepper
Cooking spray

for the bang bang sauce

½ cup vegan mayonnaise
¼ cup sweet chili sauce
1 tablespoon sriracha (adjust to taste)
Juice of ½ lime

to serve

2 scallions, thinly sliced
handful of cilantro, finely minced

Cook Mode Prevent your screen from going dark

Instructions

Prepare the oven and pan

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.

Set up the breading station.

Place the cauliflower florets in a large prep bowl.
Pour the JUST Egg into a second bowl.
Add the panko to a third bowl.
Set the bowls in that order next to your baking sheet.

Coat the cauliflower in stages.

Sprinkle the rice flour over the cauliflower and toss with your hands until lightly and evenly dusted.
Working in small batches, transfer the florets to the JUST Egg and coat evenly, then move to the panko, pressing gently so the crumbs adhere.

Arrange and season.

Transfer the breaded florets to the prepared baking sheet in a single layer.
Spray the tops generously with cooking spray and season with salt and pepper.
Bake for 15 minutes, until the tops begin to turn golden.
Remove from the oven, flip the florets, respray generously, and return to the oven for another 10 minutes, or until crisp and evenly browned.

Make the bang bang sauce

While the cauliflower bakes, whisk together the vegan mayo, sweet chili sauce, sriracha, and lime juice in a small bowl. Taste and adjust as needed.

Serve

Let the cauliflower cool for 2–3 minutes, then drizzle with the bang bang sauce. Finish with scallions and cilantro and serve immediately.

Notes

Don’t sauce too early. Letting the cauliflower cool briefly for a few minutes before adding the sauce keeps the coating crisp instead of soggy.
Storage & reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 10–12 minutes or in an air fryer for 5–7 minutes until hot and crisp.
Cauliflower size matters. Smaller, evenly sized florets cook more consistently and crisp better than large chunks.

Author: erin wysocarski
Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Appetizer, Snack
Method: Baked
Cuisine: American
Diet: Vegan