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A serving tray of bang bang cauliflower with a bowl of sauce, topped with scallions.
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4.63 from 8 votes

Bang Bang Cauliflower

This bang bang cauliflower recipe is sweet, spicy, and easy to make. It's fully vegan, gluten-free, and super crispy!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Appetizer
Cuisine: American
Keyword: air fryer cauliflower, cauliflower recipes air fryer, vegan cauliflower recipes
Servings: 4 servings
Calories: 504kcal
Author: Alyssa

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