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Vegan Bang Bang Cauliflower Wings

Crispy and spicy cauliflower bites smothered in a tangy Bang Bang sauce, perfect for snacking or as an appetizer.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cauliflower Wings
  • 1 head 1 medium head of cauliflower, cut into bite-sized florets
  • 1 cup 1 cup all-purpose flour
  • 1 teaspoon 1 teaspoon garlic powder
  • 1 teaspoon 1 teaspoon onion powder
  • 1 teaspoon 1 teaspoon paprika
  • 0.5 teaspoon ½ teaspoon salt
  • 0.25 teaspoon ¼ teaspoon black pepper
  • 0.5 cup ½ cup plant-based milk (e.g., almond or soy)
  • 1 cup 1 cup breadcrumbs (panko works great!)
For the Bang Bang Sauce
  • 1 cup 1 cup plant-based mayonnaise
  • 2-3 tablespoons 2-3 tablespoons sweet chili sauce
  • 1 tablespoon 1 tablespoon sriracha sauce Adjust to your spice preference
For Garnish
  • to taste Chopped green onions
  • to taste Sesame seeds

Method
 

Preparation
  1. Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Prepare the cauliflower: In a large bowl, combine the all-purpose flour, garlic powder, onion powder, paprika, salt, and black pepper. Pour in the plant-based milk and whisk until smooth.
  3. Batter the florets: Dip each cauliflower floret into the batter, allowing any excess to drip off, then coat them in breadcrumbs for that extra crunch.
  4. Arrange on the baking sheet: Place the battered florets on the prepared baking sheet in a single layer, making sure they’re not touching.
Cooking
  1. Bake for about 25-30 minutes, flipping halfway through, until golden brown and crispy.
  2. Make the Bang Bang sauce: While the cauliflower is baking, mix together the plant-based mayonnaise, sweet chili sauce, and sriracha in a bowl.
  3. Toss and serve: Once the cauliflower is done baking, remove it from the oven and toss in the Bang Bang sauce. Serve hot, garnished with green onions and sesame seeds.

Notes

For extra crunch, try air frying the cauliflower at 400°F (200°C) for about 18-20 minutes instead of baking. Store leftovers in an airtight container in the refrigerator for up to 3 days.