Are you ready to shake up your dinner routine with something crispy, delightfully spicy, and utterly delicious? Let me introduce you to your new favorite weeknight meal: Bang Bang Cauliflower. This dish is not only a breeze to prepare but also relies on those trusty pantry staples we all keep around. Imagine the perfect balance of crunch and zest, all wrapped up in a recipe perfect for any busy night.
Gather Your Ingredients
Before we dive into the magical cooking part, let’s talk ingredients. This recipe is beautifully simple and requires items that are likely sitting in your kitchen right now:
- 1 large head of cauliflower
- Pantry essentials: Flour, panko breadcrumbs, garlic powder, onion powder, oregano
- Wet ingredients: Coconut milk, sriracha, vegan mayo, agave
- Seasonings: Sea salt, pepper
- For serving: Brown rice and chopped chives
Let’s Get Cooking!
Step 1: Prep Your Cauliflower
Start by preheating your oven to 400°F (convection setting) or fire up your air fryer. Next, line a baking pan with parchment paper if you’re using an oven. Trim your cauliflower and cut it into bite-sized pieces, about 2-3 inches each.
Step 2: The Batter and Breading
In a medium bowl, whisk together the coconut milk, water, sriracha, flour, 1 1/2 teaspoons of sea salt, and 1/2 teaspoon of pepper until smooth. In a separate shallow bowl, mix the panko, garlic powder, onion powder, oregano, and the remaining salt and pepper. Dip each cauliflower piece into the batter, ensuring it’s well coated, then dredge it in the breadcrumb mixture.
Step 3: Bake or Air-Fry
Arrange the coated cauliflower pieces on the prepared pan, spacing them out evenly. Bake or air fry for 15-20 minutes until they’re golden brown and crispy. Ah, the aroma alone will have your stomach rumbling!
Step 4: The Bang Bang Sauce
While your cauliflower is transforming into golden nuggets of joy, mix up the sauce. Combine vegan mayo, agave, sriracha, and a touch of salt and pepper. Adjust the heat with more or less sriracha, depending on your spice preference.
Step 5: Toss and Serve
Once the cauliflower is done, toss it in the sauce to get every nook and cranny deliciously coated. Serve the saucy bites over a bed of fluffy brown rice and sprinkle with chives for a fresh, herby finish.
Why You’ll Love This Recipe
Bang Bang Cauliflower goes beyond a simple recipe—it emphasizes convenience, making the most of available ingredients, and transforming the humble cauliflower into something truly satisfying. It’s perfect for those evenings when you need a quick fix that doesn’t skimp on flavor or when you want to impress your family with something fun and a little different.
So, next time you’re staring at that head of cauliflower and wondering what to do with it, remember this recipe. It’s guaranteed to bring the bang to your dinner table! Happy cooking, everyone!
For more delicious weeknight meals, try my Vegan Protein Ramen or my Vegan Greek Meatballs!
- 1 large head cauliflower
- 1½ cups flour
- 1 can coconut milk
- ½ cup water
- 1 tbsp sriracha
- 2½ sea salt, divided
- 1½ tsp pepper, divided
- 2 cups panko
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- ½ cup vegan mayo
- 2 tbsp agave
- 2-4 tbsp sriracha
- 1 tsp rice vinegar
- 6 cups cooked brown rice
- 2 tbsp chives, chopped
- Trim the cauliflower, then cut it into 2-3” pieces. Preheat the oven to 400F on convection setting or use an air fryer. Line a pan with parchment paper if using an oven.
- In a medium bowl, combine the coconut milk, water, sriracha, 1½ tsp sea salt, ½ tsp pepper, and the flour. Mix well.
- In a separate shallow bowl, combine the panko, garlic powder, onion powder, oregano, 1½ tsp sea salt, and ½ tsp pepper. Mix well.
- Coat the cauliflower pieces in the flour mixture, then coat in bread crumbs. Working in batches, arrange the pieces on the pan, with space between the pieces. Bake or air fry for 15-20 minutes until golden brown and crispy.
- Meanwhile, make the sauce. Mix the mayo, agave, sriracha, 1 tsp salt, and ½ tsp pepper. Taste and add more sriracha if desired. When the cauliflower is done, toss it in the same. Serve over brown rice. Top with chives.
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