Bang Bang Cauliflower with Chickpeas
This dish combines crispy cauliflower with hearty chickpeas, all smothered in a creamy, spicy sauce. It's not just a recipe; it's a celebration of plant-based goodness that always makes my heart sing.
I remember the first time I made Bang Bang Cauliflower; it was a cozy night in, and I wanted something crunchy and spicy to warm my soul.
This recipe holds a special place in my heart because it’s so simple yet so packed with flavor.
Plus, it’s versatile!
You can use the sauce for other veggies or even as a dip.
I love how this dish brings people together around the table, sharing laughter and joy over good food.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using chickpeas for added protein and texture, but you could swap them for other beans if you prefer. The cornstarch really helps give the cauliflower that crispy, crunchy texture we all crave. If you’re sensitive to spice, feel free to adjust the sriracha or even leave it out for a milder sauce.
Tips & Notes
- •If you want extra crunch, try adding a sprinkle of panko breadcrumbs on top before baking.
- •I keep leftover bang bang sauce in the fridge for drizzling on salads or other roasted veggies – it’s so versatile!
Recipe Variations
- •Sometimes I’ll add a splash of lime juice to the sauce for a zesty kick.
- •You could also toss in some other veggies like broccoli or bell peppers for a colorful twist.
Storage & Freezing
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Just know that the cauliflower won’t be as crispy when reheated, but still super tasty!
Frequently Asked Questions
Can I make this recipe gluten-free?
Yes! Just ensure your cornstarch is certified gluten-free, and you’re good to go.
What can I serve this with?
It pairs wonderfully with a side of brown rice or quinoa for a complete meal, or you can enjoy it as a snack on its own!
Rate this Recipe
Loading votes...
You May Also Like
Pretzels
These soft, chewy pretzels are a nostalgic treat that remind me of cozy days at the park with friends. The warm, buttery flavor without any dairy makes them a true delight!
Vegan Potstickers
These vegan potstickers are a delightful treat that I love making for gatherings, bursting with flavor and filled with fresh veggies.
Vegan Omelet
This Vegan Omelet is a delightful way to enjoy a hearty breakfast without any animal products. I love how versatile it is, allowing for endless fillings and flavors.
This dish combines crispy cauliflower with hearty chickpeas, all smothered in a creamy, spicy sauce. It's not just a recipe; it's a celebration of plant-based goodness that always makes my heart sing.
Ingredients
Instructions
- 1
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 2
In a large bowl, combine the cauliflower florets and olive oil. Toss until all the florets are coated.
- 3
Sprinkle the cornstarch over the cauliflower and toss to ensure each floret is evenly coated.
- 4
Spread the cauliflower on the prepared baking sheet in a single layer and bake for 25-30 minutes, flipping halfway through, until golden and crispy.
- 5
While the cauliflower is baking, prepare the bang bang sauce. In a small bowl, whisk together the plant-based almond milk, maple syrup, sriracha, garlic powder, onion powder, salt, and black pepper.
- 6
Once the cauliflower is done, remove it from the oven and let it cool slightly. In a large bowl, combine the roasted cauliflower and chickpeas.
- 7
Pour the bang bang sauce over the cauliflower and chickpeas, and toss gently to coat everything evenly.
- 8
Serve warm, garnished with chopped green onions and sesame seeds if desired.
Comments
Loading comments...