Bang Bang Cauliflower


Bang Bang cauliflower is one my favorite dishes. I would say it’s the Asian inspired version of Buffalo cauliflower. I first tried it at a restaurant a few blocks from my apartment and fell in love with the flavor of the sauce. The restaurant version is really tasty but deep fried. My version is a little healthier because it’s baked and uses panko breadcrumbs to add some crunch. Because this recipe is dairy free, there’s no egg involved. I used vegan butter instead of egg to make the breading stick. The butter allows some of the panko to stick but it’s still a light coating. Panko breadcrumbs are used in a lot of Asian dishes as breading. They are made differently vs. traditional breadcrumbs and are light, airy, and very crunchy. A little goes a long way! The sauce is really the star of this dish and somewhat addictive! It’s tangy, spicy, and creamy and pairs really well with the crispy, hot cauliflower. I love the added freshness and flavor of the green onions on top, but you can certainly serve this dish without them. The versatile sauce also goes well with other vegetables and can be used as a dip for almost anything including tofu, tempeh, or dumplings. It’s really easy to make and the fresh lime juice really kicks up the flavor. Sweet chili sauce is not hard to find in any grocery store and adds a little touch of sweetness to the sauce. Feel free to adjust the ingredient proportions of the sauce to your preference! You can add more Sriracha sauce to taste depending on how spicy you like your food. The soy sauce adds some salt to the sauce – feel free to add a little more of that to taste as well. Adding less vegan mayonnaise will thin out the sauce. This colorful and spicy dish is perfect as a vegan appetizer at your next dinner party. If you make Bang Bang Cauliflower make sure to take a picture and tag @thefriendlyepicurean on Instagram and/or Facebook or pin this recipe on Pinterest!


Bang Bang Cauliflower

  • Servings: 4
  • Difficulty: easy
  • Print


  • 1 large head of cauliflower (about 10 cups of florets)
  • 1/4 cup vegan butter, melted (such as Earth Balance brand) or canola oil
  • 1.5 cups panko breadcrumbs
  • 1/4 cup + 2 tbs vegan mayonnaise (such as Vegenaise brand)
  • 1 to 2 tbs Sriracha sauce
  • 1 tbs sweet chili sauce
  • 1 tsp soy sauce or tamari
  • 1 to 2 tbs fresh lime juice
  • canola oil spray
  • 1/4 tsp salt (add more to taste)
  • 3 tbs chopped green onions (optional topping)


Preheat oven to 420F. Spray two baking sheets with canola oil spray and set aside. Cut cauliflower into even and small sized florets. In a large bowl toss cauliflower with butter (or oil), making sure all florets are evenly coated so that the panko can stick to them. Place panko breadcrumbs in a shallow bowl. Roll florets in panko breadcrumbs and place on baking sheets, making sure cauliflower pieces are not touching. Spray cauliflower with canola oil spray. Bake cauliflower for 20 minutes, then flip cauliflower pieces carefully with tongs or a spatula, and bake for another 10-12 minutes. Cauliflower and panko coating will appear golden brown when done. After baking, sprinkle cauliflower with salt and add more to taste. While cauliflower is baking, prepare the sauce. Whisk together mayonnaise, Sriracha (add more or less depending on desired spice level), sweet chili sauce, soy sauce, and lime juice until smooth. Place cauliflower in a large serving bowl/platter and top with sauce and chopped green onions. Serve while hot. Consume within 1 day of preparing (panko will lose its crunch). Extra sauce may be stored in the fridge for up to 3-4 days.



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