The last few weeks have been very busy in our house. My daughter started playing Tee Ball and this was the first week of games. Easter was quickly approaching and I am still trying to keep up with my swimming workouts. Since things have been so crazy we have not been getting through our produce from Bountiful Baskets quite as well as we usually do. So a couple nights a week we have had just veggies to get through it and luckily we had gotten Cauliflower which lasts quite a while in the fridge.
A friend who helps out every Saturday at our local Bountiful Baskets was telling me about how she had made this amazing recipe with Cauliflower. Now keep in mind this was several weeks ago and I just now got around to it. I wish I would have made it sooner because it was amazing. I found the recipe over at That’s so Michelle. My husband and I both loved it so it will defiantly be a new favorite in our house.
Bang Bang Cauliflower
~ 1/2 cup Panko bread crumbs
~ 2 Tbsp. cornstarch
~ 2 eggs, beaten
~ 1 head cauliflower
~ salt & pepper
~ 1 Tbsp. garlic powder
~ green onion
~ 1/4 cup vegetable oil or coconut oil
~ 1/4 cup mayo
~ 1/4 cup Franks Red Hot Sweet Chili Sauce or Siracha (add more or less to make it as hot as you want)
~ 1 Tbsp. rice vinegar
~ 2 Tbsp. sugar
1. Slice your cauliflower florets. Mix salt, pepper, and garlic powder into your Panko breadcrumbs in a shallow dish.
2. Set separate bowls aside with eggs and cornstarch. Dip your florets one by one into the cornstarch, and shake off excess. Then dip into egg, and then coat with Panko mixture.
3. After coating all of your florets, warm up your oil in a large frying pan and place all florets in hot oil. Turn with tongs making sure all sides are browned. Set on top of paper towels to remove excess oil. Top with more salt.
4. In a small bowl mix all of your sauce ingredients. Coat your breaded and pan fried florets with sauce top with sprinkles of green onion and serve right away.
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