Cauliflower Bang Bang
Course: AppetizersCuisine: ChineseDifficulty: EasyServings
3
servingsPrep time
10
minutesCooking time
15
minutesCalories
562
kcalCrispy, flavorful cauliflower florets ready to pair with any Asian dish!
Ingredients
- Crispy Cauliflower
1 head 1 cauliflower, cut into florets
1 cup 1 unsweetened almond milk
2 teaspoon 2 apple cider vinegar
2 tablespoon 2 olive oil
1 cup 1 all-purpose flour
1 cups 1 Panko bread crumbs
½ teaspoon salt
½ teaspoon granulated garlic
½ teaspoon paprika
Pinch of cayenne pepper
- Bang Bang Sauce
INGREDIENTS
3 tbsp. 3 extra-virgin olive oil
2 tbsp. 2 sweet chili sauce
1 tbsp. 1 sriracha
Juice of 1 lime
3 cloves garlic, minced
Preparation
- In a bowl, combine the almond milk with vinegar and let sit for 5-10 minutes to make vegan buttermilk. Next, add the olive oil and flour to the vegan buttermilk and whisk to make a batter.
- In a second bowl, combine the bread crumbs, salt, granulated garlic, paprika, and cayenne.
- Dip each cauliflower floret into the batter to coat, and then into the breadcrumbs, turning to cover. Use a separate fork or hand for each station. Place the breaded cauliflower in a single layer on the baking trays.
- Add cauliflower to air fryer and cook on 400*F for 12-15 min or until golden brown.
- Meanwhile prepare the bang bang sauce: whisk together olive oil, sweet chili sauce, Sriracha, lime juice, and garlic.
- Once prepared toss in the sauce and serve hot.
- Enjoy!
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