Step 1

Whisk all of the ingredients together in a small bowl. Place the bang bang sauce in the fridge while you make the cauliflower.

Step 2

Prepare the bang bang sauce by whisking all of the ingredients together in a small bowl. Set it in the fridge while you make cauliflower.

Step 3

Preheat your oven to 450˚F and line a baking sheet with parchment paper.

Step 4

NOTE: If you haven’t prepared the vegan buttermilk do this now so it can sit for 1-2 minutes.

Step 5

Add all of the dry ingredients, except for the panko breadcrumbs, to a large mixing bowl and whisk to combine. Pour in the buttermilk and whisk until it forms a smooth batter.

Step 6

OPTIONAL: Stir a little extra sriracha into the batter to add a little kick.

Step 7

Place the cauliflower florets into the batter and gently toss until they are all evenly coated. Add the panko breadcrumbs to the batter and stir again.

Step 8

Set the battered cauliflower on the baking sheet in a single layer, it’s best if they don’t touch, and bake for 20-25 minutes until golden and crispy.

Step 9

Once the Bang Bang cauliflower has finished baking toss it in a bowl with half of the Bang Bang sauce. Place the florets back on the baking tray and bake for 1-2 minutes.

Step 10

Remove from cauliflower from the oven, add to a bowl, and cover or drizzle with as much bang bang sauce as you like.