BEST BANG BANG CAULIFLOWER

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 Easy vegan Bang Bang Cauliflower with a gluten-free option. This recipe works perfectly every time. Crispy, flavorful, and pantry-friendly. Make these sweet and spicy cauliflower wings in an air fryer or oven.

I tested this recipe using gluten-free crackers, and cornflakes, for the crispy breading and the texture was so good. You can also use regular panko.

These cauliflower wings hold up so well, making them a great party or potluck appetizer. The bang bang sauce is just three ingredients and tastes amazing.

You can make the cauliflower wings ahead of time and bake them with the sauce for 2 to 3 minutes right before serving. Plus, these are just as delicious the next day.

This recipe was inspired by Easy Whole Roasted Cauliflower on this site, as well as these Crispy Roasted Potato Bites.
  • Cauliflower is high in phytonutrients which have antioxidant and antimicrobial properties, and help regulate inflammation. Plus, cauliflower is high in water and fiber, keeping you hydrated and regular in bowel movement. Water and fiber also make us feel full quickly, which is why these bang bang wings are so satisfying.
  • Gluten-free crackers are one option for the crispy breading. Pulse them in a food processor until coarsely ground. Cornflakes and panko also work for this recipe. (I used Simple Mills Almond Flour Crackers, but most gluten-free crackers work.)
  • Gluten-free flour: Use a gluten-free all-purpose flour made with a rice flour blend, or regular all-purpose flour.
  • Chili Garlic sauce: Use sambal oelek or any variety of chili garlic sauce for the bang bang sauce.
  • Vegan mayonnaise: The brands I use most often are Chosen Foods, Sir Kensington's, and Follow Your Heart, but any brand will do. Or use my homemade Easy Vegan Mayonnaise recipe on this site.

SUBSTITUTIONS

  • Cauliflower - instead of cauliflower florets, use broccoli florets
  • Flour - use regular all-purpose flour or gluten-free all-purpose flour made with a rice flour blend
  • Breadcrumbs - use panko, gluten-free panko, gluten-free crackers, or cornflakes
  • Chili garlic sauce - use sambal oelek or any variety of chili garlic sauce, or sriracha

HOW TO MAKE THE BEST BANG BANG CAULIFLOWER

  1. For the breadcrumbs: If you are using gluten-free crackers or cornflakes, pulse them in a food processor until coarsely ground. Or use store-bought panko.
  2. Make the batter: Mix the flour, cornstarch, chili garlic sauce, garlic powder, onion powder, salt, and pepper. Add the lemon juice. Gradually add the milk until you have a smooth batter that's thick enough to coat the back of a spoon.
  3. Coat florets: Transfer the florets to the batter bowl and use a silicone spatula to toss them until evenly coated. Then transfer them to the breadcrumbs, a few at a time, and toss with a clean spatula to coat evenly.
  4. Bake: Place the florets on a large baking sheet in a single layer. Bake until they are lightly crispy and golden brown.
  5. Make the 3-ingredient bang bang sauce: Mix the vegan mayonnaise, chili garlic sauce, and maple syrup until combined.
  6. Toss the baked cauliflower in the sauce until evenly coated. Place them back onto the baking sheet and bake for 2 to 3 minutes more, or until the sauce just starts to gently bubble.

💡 EXPERT TIPS

  • Batter: Make sure it is not to thick or it will not cook properly. It should be just thin enough to coat the back of a spoon.
  • For air frying: Preheat the air fryer to 400ºF and cook for about 15 minutes, or until crispy and cooked through. Add the sauce and cook for 2 minutes more. Space out the cauliflower in the basket so they are not touching.
  • For baking: Place the cauliflowers on a large baking sheet so they are not touching to ensure even browning.
  • Storage: Refrigerate any remaining bang bang cauliflower or sauce in separate airtight containers for up to 3 days.

👩🏽‍🍳 MADE THIS RECIPE?

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INGREDIENTS

  • 1 medium-large cauliflower cut into florets
  • ¾ cup all-purpose flour or gluten-free all-purpose flour mix
  • ½ cup cornstarch
  • 1 tablespoon chili garlic sauce
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 teaspoons lemon juice or apple cider vinegar
  • ¾ to 1 cup unsweetened nondairy milk
  • 120 grams gluten-free crackers or cornflakes, or 1 ¼ cups regular panko or gluten-free breadcrumbs*

For the bang bang sauce:

  • ½ cup vegan mayonnaise
  • ¼ cup chili garlic sauce
  • 2 tablespoons maple syrup

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