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–+ servings
Crispy golden bang bang cauliflower on a white plate.

Bang Bang Cauliflower

These Bang Bang Cauliflower bites are crispy, oven-roasted florets coated in a creamy, sweet-spicy sauce. They’re a bold, plant-forward alternative to traditional bang bang shrimp—easy to make, naturally vegetarian, and simple to adapt for vegan diets.
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Author Kori Butler
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Appetizer and Snack Recipes
Cuisine American
Servings 6
Calories 129 kcal

Ingredients
  

Cauliflower Wings

  • 1 head of cauliflower (cut into 1½" florets)
  • ½ cup flour
  • 1 tablespoon cornstarch
  • 2 tablespoons nutritional yeast
  • 1½ teaspoons table salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ⅛ teaspoon Chinese 5 spice powder
  • 1 teaspoon dijon mustard
  • 6 to 8 ounces milk of choice - dairy, soy, almond, or oat milk (plus extra to dilute batter if needed)
  • 1 to 1½ cups panko breadcrumbs
  • Olive oil or vegetable spray

Bang Bang Sauce

  • ½ cup mayonnaise or vegan mayo
  • 2 tablespoons sweet chili sauce
  • 1 to 2 tablespoons sriracha to taste
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon rice vinegar optional, for tang

Instructions
 

  • Preheat oven to 400℉. Line a baking sheet with parchment paper.
  • In a medium bowl mix together the flour, nutritional yeast, salt, garlic and onion powder, Chinese 5 spice powder, and paprika.
  • In a small bowl whisk together the dijon mustard and milk of choice.
  • Slowly whisk the milk mixture into the flour mixture until you get the consistency of pancake batter - adding more milk as needed.
  • Dip the cauliflower florets into the batter, shake off the excess, and then lightly coat with panko. (Tip: try to have the cauliflower dry before dipping in the batter - the batter will stick better.)
  • Place the coated cauliflower onto the sheet pan, being careful not to overcrowd. Spritz with an olive oil or vegetable oil spray. Bake the cauliflower until it starts to brown, about 20 to 25 minutes.
  • Remove the cauliflower from the oven, and flip the pieces over. Return to the oven and roast for another 10 minutes. If they are not tender after 10 minutes, you can leave them in the oven until they are.

Video

Kori's Tips

Check out my post above for more helpful hints, substitution ideas, cooking tips, and other delicious recipes.
VARIATIONS: Use vegan mayo and maple syrup to make it fully vegan. Use broccoli, mushrooms, or zucchini instead of cauliflower. Adjust the heat level by using more or less sriracha or subbing with your favorite chili sauce. Use gluten-free panko if needed.
TOP TIPS: Cornstarch is a great addition as it helps slow gluten development, which makes the flour coating crispier.  Try using an air fryer for a quick bake time and a crispier finish! 
SERVING SUGGESTIONS: Serve as an appetizer with extra sauce for dipping, or over rice for a main dish. They’re great in wraps, lettuce cups, or grain bowls. Garnish with sesame seeds, scallions, or cilantro for a fresh finish.

Nutrition

Calories: 129kcalCarbohydrates: 23gProtein: 7gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 1111mgPotassium: 551mgFiber: 4gSugar: 4gVitamin A: 203IUVitamin C: 70mgCalcium: 92mgIron: 2mg
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