Full Recipe Video

Ingredients:

• 1 head of cauliflower
• 1/2 cup flour
• 1/2 cup unsweetened cashew milk (or any nondairy milk of your choosing)
• 1/4 tsp salt and pepper
• 1 cup panko

Bang Bang Sauce Ingredients:

• 1/2 cup vegan mayo
• 1/4 cup Thai sweet chili sauce
• 1/2 tsp sriracha

Directions:

1. Preheat oven to 400 F.
2. Cut your cauliflower into florets.
3. Mix flour and salt pepper together then whisk in the cashew milk. Pour that on top of your cauliflower florets.
4. Once coated, pour panko in and stir up. You may need some extra panko, depending on how big your head of cauliflower was. Then put them on a greased cookie sheet.
5. Bake for about 40 mins, turning halfway.
6. While they’re cooking, you can make the bang bang sauce. I’ll be honest, my measurements change each time. This is a rough estimate but you can add more or less sriracha depending on your taste, same with the sweet chili sauce.
7. Once the cauliflower is done baking, pour bang bang sauce on top and eat!