Description
Crispy, chewy, and super delicious, these Vegan Bang Bang Cauliflower Wings are a super easy appetizer, side, or entrée when served with rice.
Ingredients
- 1 medium head cauliflower (about 4 cups florets)
- 3/4 cup all-purpose flour (or gluten-free flour)
- 1 teaspoon granulated onion
- 1 teaspoon granulated garlic
- 1 teaspoon ground ginger
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 to 1 1/2 cups unsweetened non-dairy milk
- 1 to 2 cups panko breadcrumbs (or gluten-free)
- 1 cup Thai sweet chili sauce
- 1 cup vegan mayo
- 1 to 2 teaspoons sriracha (optional)
- 2 tablespoons nutritional yeast (optional)
- 1/4 teaspoon sea salt (optional)
- Green onions (for garnish)
- Sesame seeds (for garnish)
Instructions
- Preheat oven to 425°F (218°C) and line a baking tray with parchment paper or silicone mat.
- Mix flour, onion, garlic, ginger, salt, and pepper in a bowl. Whisk in non-dairy milk to form a thick batter.
- Add panko breadcrumbs to a separate bowl.
- Dip cauliflower florets into batter, then coat in panko breadcrumbs.
- Place coated cauliflower on baking tray and repeat until all pieces are coated.
- Bake for 30–40 minutes, flipping halfway, until golden and crispy.
- Meanwhile, mix vegan mayo, sweet chili sauce, sriracha, nutritional yeast, and salt to make the bang bang sauce.
- Toss baked cauliflower in the sauce until fully coated.
- Garnish with green onions and sesame seeds.
- Serve immediately, optionally over rice.
Notes
- For extra crispiness, use panko breadcrumbs instead of regular breadcrumbs.
- Air fryer method can also be used in batches.
- Store leftovers in the fridge for 2–3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Bake
- Cuisine: Asian Fusion