BANG BANG CAULIFLOWER.
Ingredients:
For the cauliflower:
- 1 head of cauliflower, cut into florets
- 1 cup all-purpose flour
- 1 cup milk (or plant-based milk for a vegan option)
- 1 teaspoon garlic powder
- Salt and pepper to taste
For the Bang Bang sauce:
- 1/2 cup mayonnaise (or vegan mayonnaise)
- 2 tablespoons sweet chili sauce
- 1 tablespoon Sriracha sauce (adjust to taste)
- 1 tablespoon honey (or agave nectar for a vegan option)
- 1 teaspoon soy sauce (or tamari for a gluten-free option)
- Juice of 1/2 lime
Optional garnish:
- Chopped green onions
- Sesame seeds
- Chopped cilantro
Instructions:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- In a bowl, whisk together the flour, milk, garlic powder, salt, and pepper until smooth. The batter should have a consistency similar to pancake batter.
- Dip each cauliflower floret into the batter, making sure it’s evenly coated, then place it on the prepared baking sheet.
- Bake the cauliflower in the preheated oven for 20-25 minutes or until golden brown and crispy, flipping halfway through for even cooking.
- While the cauliflower is baking, prepare the Bang Bang sauce. In a separate bowl, mix together the mayonnaise, sweet chili sauce, Sriracha sauce, honey, soy sauce, and lime juice until well combined. Adjust the seasoning to taste.
- Once the cauliflower is done, remove it from the oven and let it cool slightly. Then, drizzle the Bang Bang sauce over the cauliflower or toss the cauliflower in the sauce until evenly coated.
- Garnish the Bang Bang Cauliflower with chopped green onions, sesame seeds, and chopped cilantro if desired.
- Serve immediately as an appetizer or as a side dish. Enjoy your Bang Bang Cauliflower!