The Vegan Bang Bang Cauliflower is healthy and tasty. We prepare this side dish with cauliflower, coconut milk, Bang Bang sauce, all-purpose flour, oil, garlic powder, salt, onion powder, and black pepper. This dish is so easy to prepare as it becomes ready to serve in thirty-five minutes. It contains 5 grams of protein and 260 calories per serving. Serve this cauliflower with garlic green beans, rice bowls, avocado salad, tofu stir-fry, vegan coleslaw, or fried rice. You may store this Vegan Bang Bang Cauliflower for three days in the refrigerator.
STATS:
- Calories: 260 kcal
- Preparation time: 15 minutes
- Serving size: 1 cup
- Cooking time: 20 minutes
- Cuisine: American
- Total time: 35 minutes
- Course: Side Dish
- Diet: Vegan
- Serving: 4
EQUIPMENT:
- Knife
- Cutting board
- Large mixing bowls
- Measuring cups and spoons
- Whisk
- Large frying pan
- Slotted spoon
- Paper towels
- Serving plate
INGREDIENTS:
- 1 medium cauliflower
- Half cup coconut milk
- Black pepper, to taste
- ¾ cup all-purpose flour
- One tbsp garlic powder
- ¾ cup vegan Bang Bang Sauce
- 1 tsp chili powder
- Oil, for frying
- One tbsp onion powder
- Salt, to taste
INGREDIENT NOTES:
CAULIFLOWER:
- Add the fresh cauliflower to get a soft yet crisp texture. Frozen cauliflower should be avoided, since it tends to turn soggy.
VEGETABLE OIL:
- Use this oil to create the crispy, golden outer layer of the cauliflower. Sunflower oil can also be used as another option.
COCONUT MILK:
- This milk forms the batter and helps the seasoning and flour cling perfectly to the cauliflower. It brings moisture and a soft texture to the coating. If needed, you can add unsweetened almond milk.
VEGAN BANG BANG SAUCE:
- Use the sauce to give the cauliflower a creamy, spicy flavor, and it will deliver the main delicious taste. As an alternative, you can swap it for homemade vegan sweet chili sauce mixed with vegan mayonnaise.
INSTRUCTIONS:
- First, cut the washed cauliflower into medium-sized florets and dry them completely.
- Whisk coconut milk, salt, flour, garlic powder, onion powder, chili powder, and black pepper in the bowl.
- Mix the florets with the batter, then warm the oil on medium flame in the pan.
- Fry the cauliflower florets in the pan for five minutes per batch, then put them on the lined plate.
- Drain the extra oil and toss the crispy cauliflower with vegan Bang Bang sauce in the bowl, then serve.
- TIPS:
- Cut the cauliflower into the same, equal florets to cook perfectly at the same time.
- Remove the extra liquid from the cauliflower and mix in the batter to stick the coating well.
- You should avoid crowding the pan too much and fry the cauliflower in batches.
- Toss the florets with Bang Bang sauce right before serving so they do not get soggy.
STORAGE INFORMATION:
FRIDGE:
- Include the cauliflower in a closed box and store for three days.
FREEZER:
- Add the fried cauliflower without the sauce and freeze for two months.
FAQs:
How to reduce spice from this side dish?
- You may decrease the chili or hot sauce in the Bang Bang sauce for a milder taste.
Are these cauliflower florets good to bake instead of frying?
- Yes, you may bake the coated cauliflower on the lined tray for thirty minutes at 425°F.
Does frozen cauliflower also work well in this recipe?
- Yes, you may include frozen cauliflower after thawing it completely and removing extra moisture.
How to keep the cauliflower crispy?
- You may fry the cauliflower in batches and do not add the sauce early.
What should I add instead of coconut milk?
- You may replace it with unsweetened soy milk or oat milk, as per your choice.
NUTRITIONAL INFORMATION:
Calories: 240 kcal
Net carbs: 25 g
Iron: 1.8 mg
Total carbs: 29 g
Vitamin A: 180 IU
Fiber: 4 g
Calcium: 45 mg
Protein: 5 g
Sodium: 520 mg
Potassium: 390 mg
