Bang Bang Cauliflower
Try this Bang Bang Cauliflower recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
contains honey
pescatarian
- 1 tbsp honey
- 2 large eggs whisked
- 2 tbsp sweet chili sauce (i bought mine from an asian gro
- 2 tsp hot sauce (i used sriracha)
- 1/4 cup light/low fat mayonnaise
- 1/2 head of cauliflower cut into bite sized florets
- 2 cups panko bread crumbs (kikkomanâ brand preferred for e
- 1 tbsp fresh parsley finely chopped (optional, for garnish)
- Carbohydrate 9.45087000405293 g
- Cholesterol 0 mg
- Fat 0.0900600000386214 g
- Fiber 0.397387495050191 g
- Protein 0.370361250158826 g
- Saturated Fat 0.0150480000064532 g
- Serving Size 1 1 recipe (22g)
- Sodium 6.80775000291944 mg
- Sugar 9.05348250900273 g
- Trans Fat 0.0272460000116842 g
- Calories 36 calories
1. Preheat oven to 400F. Dip cauliflower pieces in egg and then roll in panko until fully coated and place on a baking sheet lined with parchment paper. You will need to use your fingers to press on the coating to help it to stick to the cauliflower bites. Repeat until all cauliflower is coated. 2. Bake for about 20 minutes or until coating is a dark golden brown and crunchy. 3. While cauliflower is cooking, make the bang bang sauce. Add all ingredients into a small bowl and whisk until uniform and no mayonnaise lumps remain. Drizzle over finished cauliflower, reserving additional for dipping. Garnish with fresh parsley if desired.
