Once in a while you come across a recipe that really knocks your socks off. Well this recipe for Bang Bang Cauliflower is one of those times. I love cauliflower, but even if you don’t, you’re gonna love this dish! It’s a take-off on the famous “Bang Bang Chicken” dish, known for it’s sweet-spicy chili sauce that is served alongside. You can make it fiery hot or with a subtle bite of heat as I have published it here. The choice is yours and it’s easy to alter either way.
The key to success with this recipe is to do your “mise en place” before you go into action. (having all your ingredients prepped and ready to go before you start cooking) Get out a splatter screen and turn on your stovetop fan. This will help keep the mess to a minimum. Make sure you coat all of the cauliflower florets and have them ready to cook before you heat up the pan. Frying these little tasty nuggets in coconut oil adds a really nice touch to the end result, so make sure you don’t substitute it out for another variety.
The sauce is so simple to make that it’s a crime to not use it for a million other things. Think; dipping your artichoke leaves into it, slathering some on your toast for a BLT sandwich, drizzling some over roasted vegetables, topping your baked potato with it or what about as a sauce for your fish tacos? Yikes, it could become addictive! The best part is, you can easily make it to your liking with a little adjustment one way or another. I adapted mine to suit my patrons so I made it lightly spicy. But turn yours up if you can take it!
Next time, I’m going to dry a baked version using a coconut oil spray. I’ll let you know how it turns out after trying it. Stay tuned….
Bang Bang Cauliflower
Serves 4
- 1/2 cup Panko bread crumbs
- 2 tablespoons cornstarch
- 1/2 cup egg whites (about 3 large eggs)
- 1 head cauliflower
- Kosher salt & freshly ground pepper
- 1 tablespoon garlic powder
- Green onion, sliced green and white parts
- 1/4 cup coconut oil, plus more as needed
- 1/4 cup mayonnaise
- 1/8 cup Sweet Chili Sauce
- 1 teaspoon Sriracha (or to your liking)
- 1 tablespoon rice vinegar
- 1 tablespoon honey or cane sugar
- In a small bowl mix all of your sauce ingredients. Taste and adjust as needed.
- Divide your cauliflower into medium sized florets and then slice in half to create a flat side.
- Set up 3 dipping dishes. Place the cornstarch in the first one. The egg whites in the second. (no need to whip) Mix salt, pepper and garlic powder into your Panko breadcrumbs for the third one.
- Dip your florets one by one into the cornstarch, and shake off excess. Then dip into egg whites, and then coat with Panko mixture. Place on a baking sheet in a single layer. Continue until all florets are coated.
- Using a large heavy frying pan, heat the coconut oil and place as many florets as will fit in the pan with turning room. (I suggest using a splatter screen and fan while frying) Turn with tongs making sure all sides are browned. Place cooked cauliflower on a paper towel lined baking sheet. Continue to fry in batches until all of the cauliflower is done.
- Plate the cauliflower and sprinkle with the green onion slices. Pass the sauce on the side and serve immediately. (You can reheat or keep warm in the oven if needed)
(click here) for printable recipe
UPDATE: I made another batch and baked them in a 400° oven for 30 minutes after spraying them with coconut oil cooking spray. I turned on the broiler at the end just to give them a touch more color. They turned out good! I preferred the ones that were fried, however these were lower in calories and super easy with no mess at all. The sauce is really what packs the flavor in this dish, so now you have two choices for how to prepare them based on your preference!