Bang bang cauliflower is a crispy and delicious vegan appetizer that is easy to prepare. The cauliflower florets are fried and prepared with a savory sauce. This recipe takes about 45 minutes to prepare and cook.
Ingredients:
• 1 medium cauliflower head (cut into florets)
• some canola oil for frying
Buttermilk Mix
• 1 cup non-dairy milk
• 1 tbsp vinegar
• 1 tsp ground coriander
• 1 tsp salt
• 1/4 tsp garlic powder
• 1/2 tsp turmeric
• 1/2 tsp paprika
Flour Mix
• 1 cup all-purpose flour
• 1/2 tsp salt
• 1/2 tsp turmeric
• 1/2 tsp paprika
• black pepper to taste
• 2 tbsp buttermilk mix
Bang Bang Sauce
• 1/3 cup vegan mayo
• 3 tbsp Thai sweet chili sauce
• 2 tsp sriracha
Instructions:
Buttermilk Mix
Prepare a mixing bowl.
Pour non-dairy milk into the bowl.
Add vinegar.
Add the seasonings – ground coriander, salt, garlic powder, turmeric and paprika.
Mix well to combine.
Set aside.
Meanwhile, steam the cauliflower florets for 4-5 minutes.
Once done, drain and rinse the florets.
Put the florets into the bowl of buttermilk mix.
Mix well to coat the florets.
Set aside and let it sit for 10 minutes.
Flour Mix
Prepare another mixing bowl.
Add all-purpose flour into the bowl.
Season with salt, turmeric, paprika and black pepper.
Mix well to combine.
Get two tablespoons from the buttermilk mix.
Add into the flour mix.
Mix well to combine.
Set aside.
Bang Bang Sauce
Prepare a sauce bowl.
Add the ingredients for the bang bang sauce.
Mix well to combine.
Set aside.
Assembly
Dip buttermilk coated cauliflower florets into the flour mix.
Set a frying pan over medium-high heat.
Add canola oil and let it heat.
Once heated, fry the cauliflower florets until golden brown.
Remove from the pan and transfer to a paper towel to drain excess oil.
Once cooled, put the fried florets into a serving plate or bowl.
Drizzle the bang bang sauce over the fried florets.
Serve and enjoy!
Tips and ideas:
You can use gluten-free flour as a replacement for all-purpose flour if you need to.
Images – https://www.youtube.com/watch?v=i-dOjs-svXA
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