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A serving tray of bang bang cauliflower with a bowl of sauce, topped with scallions.
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Bang Bang Cauliflower

This bang bang cauliflower recipe is sweet, spicy, and easy to make. It's fully vegan, gluten-free, and super crispy!
Course Appetizer
Cuisine American
Keyword air fryer cauliflower, cauliflower recipes air fryer, vegan cauliflower recipes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings
Calories 504kcal

Ingredients

for the cauliflower:

  • 1 cup unsweetened almond milk
  • 1 tablespoon apple cider vinegar
  • 2/3 cup flour of choice (I like quinoa)
  • 2/3 cup starch (tapioca, potato, corn, etc.)
  • 1 1/2 teaspoon garlic powder
  • 1 1/2 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt , plus more for panko
  • 1 tablespoon chili garlic sauce (or sriracha)
  • 1 medium head cauliflower , cut into bite-sized florets
  • 1½ cups gluten-free panko breadcrumbs

for the glaze:

Instructions

  • In a liquid measuring cup, combine the milk and vinegar. Let sit for at least 5 minutes, until curdled.
  • In a large bowl, combine the flour, cornstarch, garlic powder, onion powder, smoked paprika, and salt.
  • Add the almond milk mixture and chili garlic sauce and stir to combine. It will be thick.
  • Place the panko on a large, flat plate. You can start with about half of the panko and add the remaining as you work.
  • Add about a quarter of the cauliflower florets to the batter mixture and stir to coat the cauliflower. Using tongs, coat each floret in the panko and transfer to a baking sheet.
  • Preheat the air fryer to 400°F.
  • Spray the panko-coated cauliflower with cooking spray.
  • Add cauliflower to the air fryer basket in an even layer, working in batches to avoid crowding the basket. Air fry for 10 minutes, until crispy, turning the cauliflower after 5 minutes.
  • While this batch cooks, continue battering and breading the remaining cauliflower.
  • Whisk together the glaze ingredients in a large bowl.
  • Transfer cooked cauliflower to the bowl with the glaze. Toss to coat evenly. Return cauliflower to the air fryer and cook for 5 more minutes. Repeat with remaining cauliflower and glaze.

Notes

  • If you can't find gluten-free panko breadcrumbs, finely crush some rice crispy cereal or corn flakes and use in place of the panko breadcrumbs.
  • For the oven: Bake breaded cauliflower on a wire rack set over a baking sheet at 400 for 15 minutes. Toss with the glaze, and bake another 5 minutes, until dry.
  • Store in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months. Reheat in a 350F air fryer or oven. 

Nutrition

Serving: 0.5cup | Calories: 504kcal | Carbohydrates: 102g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 20mg | Sodium: 1368mg | Potassium: 513mg | Fiber: 8g | Sugar: 17g | Vitamin A: 246IU | Vitamin C: 69mg | Calcium: 168mg | Iron: 2mg