Bang Bang Cauliflower
Bang bang sauce is good on virtually everything…including cauliflower. This healthy appetiser is tangy and spicy and low in calories. This cauliflower is coated with panko breadcrumbs and then baked, it turns out surprisingly crispy. The panko breadcrumbs are essential.
This recipe makes 4 servings
Equipment: oven, baking tray. mixing bowl x 2, whisk
Prep Time: 35 minutes
INGREDIENTS:
- 4 cups cauliflower florets
- 50ml of plant based milk
- 2 cups panko breadcrumbs
- Salt and pepper
- 1 scallion (thinly sliced)
For the Bang Bang Sauce
- 2 tablespoons sweet chilli sauce
- 2 teaspoons Sriracha hot sauce
- 1/2 cup of vegan mayonnaise
- 1/2 cup non-fat vegan coconut yoghurt
- Garnish (chopped parsley or cilantro)
METHOD:
Preheat the oven to 425 F.
Dip the cauliflower florets in the plant-based milk and coat well
Drop the cauliflower florets into the panko breadcrumbs. Toss them to completely coat. The panko should coat the cauliflower pretty easily, but if you need to, you can press some more of the breadcrumbs onto the cauliflower.
Place the coated cauliflower on a parchment-lined baking sheet. Leave a little space between each floret.
Spray the cauliflower with cooking spray or coat in oil and then bake for 15 to 20 minutes or until golden brown and crispy.
While the cauliflower is cooking, whisk together the ingredients to the bang bang sauce in a bowl.
Drizzle the bang bang sauce over the crispy cauliflower and top with chopped scallions and parsley. Then serve immediately…with more bang bang sauce on the side, of course!