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Bang Bang Cauliflower
Bang Bang Cauliflower

Bang Bang Cauliflower
Bang Bang Cauliflower
Source
Ingredients:
1
Servings
  • 1
    item
     large head of cauliflower, cut into florets
  • 240
    ml
     all-purpose flour (or a gluten-free alternative)
  • 240
    ml
     unsweetened plant-based milk (such as almond or soy)
  • 1
    tsp
     garlic powder
  • 1
    tsp
     onion powder
  • 0.5
    tsp
     paprika
  • 1
    item
     salt and pepper, to taste
  • 240
    ml
     panko breadcrumbs (or gluten-free breadcrumbs)
  • 120
    ml
     vegan mayonnaise
  • 60
    ml
     sweet chili sauce
  • 2
    tbsp
     sriracha (adjust to taste)
  • 1
    tbsp
     rice vinegar
  • 1
    item
     fresh cilantro, chopped, for garnish
  • 1
    item
     lime wedges, for serving
Bang Bang Cauliflower
Instructions:
  1. Prepare Cauliflower: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Make Batter: In a large bowl, whisk together the flour, plant-based milk, garlic powder, onion powder, paprika, salt, and pepper until smooth.
  3. Coat Cauliflower: Dip each cauliflower floret into the batter, allowing any excess to drip off. Then, roll the florets in panko breadcrumbs until well-coated.
  4. Bake Cauliflower: Place the coated florets on the prepared baking sheet. Bake for 20-25 minutes, turning halfway through, until golden brown and crispy.
  5. Prepare Sauce: In a small bowl, whisk together the vegan mayonnaise, sweet chili sauce, sriracha, and rice vinegar until well combined.
  6. Toss and Serve: Once the cauliflower is done baking, transfer it to a large bowl. Pour the sauce over the cauliflower and toss gently to coat. Garnish with fresh cilantro and serve with lime wedges.
  • 1
    item
     large head of cauliflower, cut into florets
  • 240
    ml
     all-purpose flour (or a gluten-free alternative)
  • 240
    ml
     unsweetened plant-based milk (such as almond or soy)
  • 1
    tsp
     garlic powder
  • 1
    tsp
     onion powder
  • 0.5
    tsp
     paprika
  • 1
    item
     salt and pepper, to taste
  • 240
    ml
     panko breadcrumbs (or gluten-free breadcrumbs)
  • 120
    ml
     vegan mayonnaise
  • 60
    ml
     sweet chili sauce
  • 2
    tbsp
     sriracha (adjust to taste)
  • 1
    tbsp
     rice vinegar
  • 1
    item
     fresh cilantro, chopped, for garnish
  • 1
    item
     lime wedges, for serving
1
Servings
0

Prepare Cauliflower: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

Make Batter: In a large bowl, whisk together the flour, plant-based milk, garlic powder, onion powder, paprika, salt, and pepper until smooth.

Coat Cauliflower: Dip each cauliflower floret into the batter, allowing any excess to drip off. Then, roll the florets in panko breadcrumbs until well-coated.

Bake Cauliflower: Place the coated florets on the prepared baking sheet. Bake for 20-25 minutes, turning halfway through, until golden brown and crispy.

Prepare Sauce: In a small bowl, whisk together the vegan mayonnaise, sweet chili sauce, sriracha, and rice vinegar until well combined.

Toss and Serve: Once the cauliflower is done baking, transfer it to a large bowl. Pour the sauce over the cauliflower and toss gently to coat. Garnish with fresh cilantro and serve with lime wedges.

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