Description
Enjoy crispy, delicious vegan Bang Bang cauliflower wings made with a rich, spicy sauce. Perfect for snacks or parties!
Ingredients
Scale
- 1 medium head cauliflower (About 1.5 pounds)
- 1 cup all-purpose flour
- 1 cup unsweetened almond milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup panko breadcrumbs
- 1 tablespoon olive oil
- 1/2 cup vegan mayonnaise
- 2 tablespoons sriracha sauce (Adjust to your spice preference)
- 1 tablespoon maple syrup
- 1 teaspoon rice vinegar
Instructions
- Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
- Remove the stems and leaves from the cauliflower and cut it into bite-sized florets.
- Whisk together the flour, almond milk, garlic powder, onion powder, salt, and pepper to create a batter.
- Mix the panko breadcrumbs with the olive oil until evenly coated.
- Dip each cauliflower floret into the batter, allowing the excess to drip off, then coat it in the panko mixture. Place the coated florets on the baking sheet.
- Bake for about 20-25 minutes, flipping halfway through, until golden brown and crispy.
- Prepare the Bang Bang sauce by whisking together the vegan mayonnaise, sriracha, maple syrup, and rice vinegar in a small saucepan.
- Heat the sauce mixture over low heat for about 3-5 minutes until warmed.
- Toss the baked cauliflower wings in the Bang Bang sauce until well-coated.
- Serve immediately while hot, garnished with additional sriracha and green onions if desired.
Notes
These cauliflower wings are great served with fresh veggies, extra sauces, or over rice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg