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Serves
US | Metric
Ingredients
  • 1 Head Of Cauliflower (Cut Into Florets)
  • 125 g Plain Flour
  • 1 tsp Cayenne Pepper
  • ½ tsp Onion Granules
  • 200 ml Milk (Dairy/Non Dairy)
  • 85 Panko Breadcrumbs
  • 2 tbsps Sesame Seeds
  • 1 Red Chilli (Sliced)
  • 3 Spring Onions (Sliced)
Sauce
  • 6 tbsps Sweet Chilli Sauce
  • 4 tbsps Sriracha Sauce
  • 1 Lime (Juiced)
  • 1 tbsp Honey
Bang Bang Cauliflower Bang Bang Cauliflower

Bang Bang Cauliflower

Crispy, Silky & Hot!

These little bundles of joy are so more'ish and more or less the veggie/vegan version of chicken wings, minus the dairy milk if you substitute it for non dairy then these are fully fledged vegan wings.

Prep 2 minutes
Total 30 minutes
  1. Preheat the oven to 220c, grab a baking tray and line it with greaseproof paper. Get 2 mixing bowls and in one add the flour, onion powder and cayenne pepper and mix together. In the second bowl add the panko breadcrumbs and pinch of black pepper.
  2. In the bowl with the flour add the milk and whisk thoroughly to make sure it's smooth and has no lumps in. Once the batter is smooth, start dipping the cauliflower florets into the batter, shake off any excess batter then drop them into the panko breadcrumbs and start shaking the bowl to coat them, extra coat them with your hands if you feel they need it then place on the lined baking tray. Repeat for all. Place in the oven cook for 30mins, turning after 15mins to evenly cook.
  3. With the sauce, add all the ingredients to the bowl and mix properly until you combine everything evenly, set aside.
  4. Once the cauliflower is cooked and crispy, remove from the oven and add them to a mixing bowl, pour in the hot sauce and toss to shake and coat evenly. Sprinkle over the chilli, spring onion and sesame seeds. Serve and enjoy
Bang Bang Cauliflower Bang Bang Cauliflower

Bang Bang Cauliflower

Crispy, Silky & Hot!

These little bundles of joy are so more'ish and more or less the veggie/vegan version of chicken wings, minus the dairy milk if you substitute it for non dairy then these are fully fledged vegan wings.

favorite
print
like
Prep 2 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 1 Head Of Cauliflower (Cut Into Florets)
  • 125 g Plain Flour
  • 1 tsp Cayenne Pepper
  • ½ tsp Onion Granules
  • 200 ml Milk (Dairy/Non Dairy)
  • 85 Panko Breadcrumbs
  • 2 tbsps Sesame Seeds
  • 1 Red Chilli (Sliced)
  • 3 Spring Onions (Sliced)
Sauce
  • 6 tbsps Sweet Chilli Sauce
  • 4 tbsps Sriracha Sauce
  • 1 Lime (Juiced)
  • 1 tbsp Honey

  1. Preheat the oven to 220c, grab a baking tray and line it with greaseproof paper. Get 2 mixing bowls and in one add the flour, onion powder and cayenne pepper and mix together. In the second bowl add the panko breadcrumbs and pinch of black pepper.
  2. In the bowl with the flour add the milk and whisk thoroughly to make sure it's smooth and has no lumps in. Once the batter is smooth, start dipping the cauliflower florets into the batter, shake off any excess batter then drop them into the panko breadcrumbs and start shaking the bowl to coat them, extra coat them with your hands if you feel they need it then place on the lined baking tray. Repeat for all. Place in the oven cook for 30mins, turning after 15mins to evenly cook.
  3. With the sauce, add all the ingredients to the bowl and mix properly until you combine everything evenly, set aside.
  4. Once the cauliflower is cooked and crispy, remove from the oven and add them to a mixing bowl, pour in the hot sauce and toss to shake and coat evenly. Sprinkle over the chilli, spring onion and sesame seeds. Serve and enjoy