It’s all in the sauce! If I can eat one thing for the rest of my life, it would be this bang bang sauce. (right after chocolate chip cookies and donuts obviously!)
The spicy, creamy and a slight sweetness combo is the perfect match for these amazing crispy cauliflower pieces. This is fairly a simple dish to make. Ultimately the longest wait time will be for the cauliflower florets to soak in the homemade vegan “buttermilk” for an hour at most (which you can skip entirely but who doesn’t like extra tender cauliflower anyways?) There’s something about this recipe that justifies it being one of my new favorite comfort food.
1 head cauliflower
3/4 cup whole wheat flour (or regular APF)
1/2 cup cornstarch
1 heaping cup Panko
1/4 cup canola oil
1 flax egg
1 cup almond milk
1 tbsp apple cider vinegar
1 tsp garlic powder
1/4 tsp smoked paprika
salt pepper , to taste
fresh cilantro, optional
For the vegan buttermilk: whisk milk and apple cider with a fork. Let the mixture set and activate for about 10 minutes.
Cut cauliflower florets into bite size pieces and soak in buttermilk for at least an hour.
In a large plate, season panko with salt and pepper. Set aside.
In separate large bowl, whisk flour, corn starch, flax egg, garlic powder, paprika. Set aside
Dip buttermilk soaked cauliflower into flour mixture, then heavily coat with Panko. Tip: dip cauliflower florets a second time in buttermilk mixture then coat in flour and Panko again for more of a crustier exterior.
Heat oil on medium high heat and fry both sides of cauliflower until golden brown (about 3-4 minutes). Serve immediately with homemade sweet red chili dipping sauce. (bang bang sauce)
Ingredients Sweet Red Chili Dipping Sauce:
1/2 cup Veganise
2-3 Tbsp sweet chili sauce
1 tbsp Sriracha
2 tsp apple cider or rice vinegar
Drizzle red chili sauce on top with a few fresh cilantro pieces.