Bang Bang Cauliflower

Name: Bang Bang Cauliflower
Prep time: 20 min
Cook time: 2 min
Total time: 22 min
Ingredients: 4 cups cooked basmati rice (or other cooked grain of choice.); 1 head cauliflower (about 4 cups of florets ); 3/4 cup flour (gluten-free flour mixes work great!); 2 tablespoon cornstarch (or potato starch); 1/4 teaspoon baking soda; 1/4 teaspoon baking powder; 1 teaspoon salt ((reduce for lower sodium or if using seasoning with salt in it)); 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon turmeric; 3/4 cup water; 3 inches oil (for frying); 1/2 cup vegan mayo; 1/4 cup sweet chili sauce; 2 tablespoons sriracha; 1 tablespoon seasoned rice vinegar; 1 teaspoon agave nectar (optional - omit for a less sweet sauce); 1/4 cup green onions; 2 tablespoons sesame seeds

by Monica Davis on May 23, 2026 0 comments

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This bang bang cauliflower is quick and easy to make, bursting with flavor, and full of plant-based goodness. Crispy fried cauliflower served over rice with a sweet-and-spicy vegan bang bang sauce.

A blue plate full of vegan bang bang cauliflower.

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Why make this recipe

This vegan bang bang cauliflower is a quick, easy weeknight dinner that takes minimal effort and tastes better than takeout.

Simply coat the cauliflower florets in a light batter and fry them for 2-3 minutes until golden brown. Serve them over rice or quinoa, drizzled with a creamy vegan bang bang sauce, and you have an easy, delicious dinner that tastes better than takeout.

Ingredients and substitutions

Cauliflower Florets – I usually just buy a head of cauliflower and cut the florets into bite-sized pieces. You can also buy a bag of precut cauliflower florets ready to go. (You need to use fresh, not frozen.)
Flour – for the batter. You can use all-purpose wheat flour or a gluten-free flour mix. (I find that gluten-free actually has a lighter and crispier texture).
Corn Starch – to make it crispy. When cornstarch is fried, it gets very crispy.
Baking Soda and Baking Powder – just a little of each helps the batter puff up a little and gives it a lighter feel.
Salt – for flavor.
Onion and Garlic Powder – for flavor.
Turmeric – for flavor and color. It gives them a nice golden brown color.
Canola Oil – for frying the broccoli pieces in. You will need enough to ensure your nuggets float and turn in the oil with ease. I like canola oil because it has a very neutral taste and a light texture. It also has a high smoke point, so it will be stable and won’t smoke or break down. You can use any other neutral-flavored oil that you like.
Rice – You can serve it over brown, white, quinoa, or crunchy quinoa.
Vegan Bang Bang Sauce – For this, you will need vegan mayonnaise, sweet chili sauce, seasoned rice vinegar, agave nectar, and sriracha or hot sauce.
Green Onions – cut into small pieces for garnish, you can also use cilantro or other fresh herbs of your choice.
Sesame Seeds – for garnish and a little extra crunch.

Helpful tools

Deep Fryer – This is not entirely necessary, but it makes it much easier because you can control the oil temperature and use a basket to take out all the cauliflower at once when it’s done cooking.
Tongs – to allow you to drop the breaded cauliflower into the hot oil without getting too close and accidentally getting splashed with it. (Don’t put the breaded cauliflower into the basket before submerging, or the batter may stick to the basket.)

Vegan Bang Bang Cauliflower served over white rice on a blue plate.

How to make Bang Bang Cauliflower

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Step 1 – Cook the rice or grain.

Make the Bang Bang sauce

Step 2 – Make the bang bang sauce by combining the mayo, sweet chili sauce, agave, and sriracha in a bowl, then stirring until well combined.

Step 3 – While your grain is cooking, wash the cauliflower head under running water, then shake off the excess water.

Step 4 – Cut the cauliflower florets off the head and into bite-sized pieces, removing the large central stem. (Try to keep the pieces a similar size, so they cook at the same rate).

Make the breading

Step 5 – Put the dry ingredients in a medium-sized mixing bowl. (Flour, corn starch, salt, onion powder, garlic powder, turmeric, baking soda, and baking powder). Then pour in the water and whisk the batter until smooth.

Step 7 – Put the cauliflower florets into the batter and toss until well-coated.

A blue bowl with dry ingredients with someone poring water into it. — Add the water to the dry batter.

Cauliflower florets coated in batter. — Add the water to the dry batter.

Make the deep-fried cauliflower

Step 8 – Heat the oil to 334°F. Use tongs to pick up the coated cauliflower pieces and place them in the hot oil. (It will bubble and spatter, so stand back.)

Step 9 – Allow the cooking in the oil to continue for 2-3 minutes, until the bubbling slows and the cauliflower nuggets are golden brown.

Battered deep-fried cauliflower being taken out of oil with tongs. — Fry the battered cauliflower pieces in hot oil until golden and crispy, then remove with tongs.

Battered and deep-fried cauliflower cooling on a paper towel. — Fry the battered cauliflower pieces in hot oil until golden and crispy, then remove with tongs.

Step 10 – Immediately remove from oil and place on a paper towel-lined plate.

Step 11 – Plate the bang bang cauliflower by layering cooked rice on a plate, topping it with hot fried broccoli, then drizzling with bang bang sauce and garnishing with sesame seeds and green onions. You can also serve it as an appetizer or in tacos.

A blue plate with white rice, deep-fried cauliflower and bang bang sauce drizzled over it. Garnished with green onions and sesame seeds.

Pro Tips

Fry the cauliflower in small batches so the pieces have enough room to roll around in the oil and don’t stick together.
Have your Bang Bang sauce, or whatever else you want to serve with the cauliflower, ready before deep-frying; that way, you can eat it while it is fresh and hot.
Make bang bang tacos! This bang bang cauliflower can also be served in taco shells with bang bang sauce drizzled over the top.

Storage and reheating

Bang Bang cauliflower is best served fresh and hot. I suggest making it in smaller batches, so you don’t have a lot of leftovers. If you do have leftovers, store the components of the dish separately. The fried cauliflower will become soggy if stored with the sauce over it.

If you have leftovers, you can keep them in an airtight container in the refrigerator for up to 3 days.

Can I air-fry the cauliflower instead of deep-frying?

Yes, you can use an air fryer to make the cauliflower nuggets, but it will take longer, and they will taste a little drier. To air-fry the cauliflower nuggets, place them in a single layer, spray with a light coating of oil, then air-fry at 375°F for 8-10 minutes, until golden brown. You can also bake the cauliflower in the oven on a sheet pan lined with parchment paper at 375°F for about 15-20 minutes. If air frying, I recomend rolling the battered cauliflower in some panko breadcrumbs before air frying to help keep them from dripping in your air fryer.

How can I make it gluten-free?

To make the battered fried cauliflower gluten-free, simply swap out the flour for a gluten-free grain-based flour. I actually find that gluten-free flour mixes make a crispier batter than regular flour.