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!