Bang Bang Cauliflower

The magic happens right after these florets emerge crispy from the oven and are drizzled with the bang bang sauce. The first drizzle kind of oozes onto the crispiest parts of the cauliflower, giving parts of it a slightly chewy texture, which works well with the succulent cauliflower inside. The second drizzle floats over the top, giving each bite a creamy+spicy quality, while the chopped scallions give it another crisp textural element and the cilantro adds a super clean note. I ate at least 8 cups of this stuff in the past couple of days while testing it out (for you!), so I guess I am kind of a bang bang cauliflower aficionado now. 😀

Bang Bang Cauliflower


Ingredients
FOR THE CAULIFLOWER
  • 4 cups bite-sized cauliflower florets, rinsed
  • 1/2 cup white rice flour
  • 2 TB Ener-G, whisked with 3/4 cup water
  • 2 cups panko
  • salt and pepper
  • spray oil

FOR THE SAUCE
  • 1/2 cup vegan mayo (I used Follow Your Heart brand)
  • 1/4 cup sweet chili sauce
  • 1 TB sriracha
  • juice from half a lime

TO SERVE
  • 2 scallions, thinly sliced
  • handful of cilantro, finely minced

Instructions
  1. Preheat oven to 400. Line a baking sheet with a silpat or parchment paper.
  2. Set up a station with three large bowls. In the first bowl, place the rice flour. In the second, place the Ener-G+water. In the third place the panko mixture.
  3. Working in batches, place some of the rinsed-and-still-wet cauliflower florets into the first bowl with the rice flour, and use your hands to toss to coat. Then pick up the cauliflower, shaking off any excess flour and place into the bowl with the vegan egg mixture, and toss to coat. Then place the coated cauliflower into the bowl with the panko and toss well to combine. The pieces don’t need to be completely covered in panko, but If you find you are having some trouble with getting it to stick, moisten with a little of the vegan egg mixture and press the panko onto the florets with your fingers.
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