Ingredients:

  • 1 large head of cauliflower, cut into bite-sized florets
  • 120ml unsweetened soy milk
  • 1 tsp apple cider vinegar
  • 65g cornstarch
  • 60g all-purpose flour
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp sea salt
  • 100g Panko breadcrumbs
  • 120ml vegan mayonnaise
  • 60ml sweet chili sauce
  • 2 tbsp sriracha
  • 1 tbsp maple syrup
  • 1 tsp fresh lime juice
  • 2 scallions, thinly sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. In a small bowl, combine the unsweetened soy milk and apple cider vinegar. Let it sit for 5 minutes to curdle into a vegan buttermilk.
  2. In a large mixing bowl, whisk together the cornstarch, all-purpose flour, garlic powder, smoked paprika, and sea salt.
  3. Place the Panko breadcrumbs in a separate shallow dish.
  4. Dip each cauliflower floret into the buttermilk mixture, then into the flour-starch blend, and finally press into the Panko breadcrumbs until fully coated.
  5. Arrange the florets in a single layer in the air fryer basket. Cook at 400°F (200°C) for 15 minutes, shaking halfway through, until the exterior is golden brown and shattered-glass crispy.
  6. While cauliflower is cooking, whisk together the vegan mayonnaise, sweet chili sauce, sriracha, maple syrup, and lime juice in a large bowl.
  7. Gently toss the hot cauliflower florets in the bang bang sauce until evenly coated.
  8. Garnish with sliced scallions and toasted sesame seeds. Serve immediately.