Description
A vegan air fryer twist on the classic Bang Bang appetizer, featuring triple-layered cauliflower bites with a golden-crunchy coating, spicy-sweet sauce, and a creamy dairy-free aioli. Perfect for snacking or appetizers, this plant-based recipe balances heat, tang, and texture without deep frying.
Ingredients
1 head cauliflower, cut into small florets
1/4 cup all-purpose flour
1/4 cup cornstarch
1 tablespoon nutritional yeast
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (optional)
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegan butter or oil
1/4 cup plant-based milk (e.g., soy or oat)
2 tablespoons vegan mayo
1 tablespoon sriracha or hot sauce
1 tablespoon rice vinegar
1 tablespoon maple syrup
3/4 cup panko breadcrumbs
1 tablespoon nutritional yeast (optional, for extra richness)
Instructions
Preheat air fryer to 390°F (200°C)
In a bowl, mix flour, cornstarch, nutritional yeast, garlic powder, paprika, cayenne, salt, and pepper
Coat cauliflower florets evenly in the flour mixture
In another bowl, whisk vegan butter, plant-based milk, sriracha, rice vinegar, and maple syrup
Dip florets into the sauce, coating completely
Transfer to a second bowl and coat with panko breadcrumbs
Spread coated florets in a single layer in the air fryer basket
Air fry for 12-15 minutes, flipping halfway, until golden and crispy
Meanwhile, prepare vegan aioli by mixing vegan mayo, 1 teaspoon hot sauce, and minced garlic
Serve florets warm with aioli for dipping
Notes
Adjust spice level by modifying cayenne or sriracha amounts
Use chickpea flour instead of wheat for gluten-free and extra protein
Best enjoyed immediately for maximum crispiness
Store leftovers in an airtight container at room temperature for up to 2 days
Nutrition
- Serving Size: 4 florets per serving
- Calories: 120
- Sugar: 5g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 2g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg