Bang Bang Cauliflower

by nomeatbarefeet

Vegan Bang Bang Cauliflower picture from Hell if I Gnaw.

Appetizers are great, and around the holidays they can make the perfect “grazing” food to occupy time inbetween large meals. Or, you can just make a whole meal of appetizers. In any case, when we discovered this recipe we were blown away by how delicious it was.

Of course, anything (a) fried, and (b) dipped in hot sauce, tastes great…so this recipe covers both of those. Frying can, however, be a bit of a chore—so we usually only do it a couple times a year. But for this recipe, I would deal with the hassle a couple times a month! There are a number of Bang Bang recipes out there…this one is adapted from the one at Hell if I Gnaw. Hope that you enjoy it for this holiday season…maybe give a try for a little New Year’s Eve treat! Just make sure you get some before they get snatch up from under your nose…people are sneaky when it comes to fried-hot-sauced-foods!

So, without further adieu, here it is…


  • 1 head cauliflower, cut into florets
  • 1/2 cup cornstarch
  • 3 tablespoons ground flaxseed
  • 9 tablespoons water
  • 1 cup Panko bread crumbs (make sure it’s vegan)
  • 1 tablespoon garlic powder
  • 1 teaspoon crushed sea salt
  • 1 teaspoon cracked black pepper
  • oil (any frying oil: we use enough to cover the entire bottom of a frying pan)
  • 1/3 cup Vegenaise
  • 1/8-1/4 cup Frank’s Red Hot Sauce (In our opinion Frank’s is the best hot sauce; you can use more or less depending on how spicy you like it)
  • 1 tablespoon rice vinegar
  • 1 teaspoon agave syrup
  • 4-5 green onions, chopped

The How To:

  1. Slice the cauliflower into florets.
  2. Put the cornstarch in a small bowl.
  3. In another bowl, whisk together the water and flaxseed; set aside and allow to thicken. (If it becomes too thick to coat the cauliflower you can add more water to thin it out.)
  4. In a third small bowl combine the Panko, salt, pepper, and garlic powder.
  5. Dip cauliflower into the mixtures: cornstarch–>flaxseed–>Panko
  6. Heat oil in a frying pan, and then fry the covered florets until they are brown on each side. Flip with tongs. Place on a plate with a paper towel to remove excess oil.
  7. In another bowel, mix together Veganaise, hot sauce, rice vinegar, and agave syrup. Mix well, and then coat the florets.
  8. Top with green onions…and scarf them down!

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