Cauliflower Bang Bang

vegan cauliflower bang bang

Cauliflower Bang Bang

3 from 2 votes
Recipe by Sagen Jackson Course: AppetizersCuisine: ChineseDifficulty: Easy


Prep time


Cooking time





Crispy, flavorful cauliflower florets ready to pair with any Asian dish!


  • Crispy Cauliflower
  • 1 head cauliflower, cut into florets

  • 1 cup unsweetened almond milk

  • 2 teaspoon apple cider vinegar

  • 2 tablespoon olive oil

  • 1 cup all-purpose flour

  • 1 cups Panko bread crumbs

  • ½ teaspoon salt

  • ½ teaspoon granulated garlic

  • ½ teaspoon paprika

  • Pinch of cayenne pepper

  • Bang Bang Sauce

  • 3 tbsp. extra-virgin olive oil

  • 2 tbsp. sweet chili sauce

  • 1 tbsp. sriracha

  • Juice of 1 lime

  • 3 cloves garlic, minced


  • 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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