Bold Sriracha Bang Bang Cauliflower
Cook Time:
55
Minutes
Difficulty:
Medium
Serves Up To:
4
Servings
Nutrition Information
| Calories | 349 |
|---|---|
| Total Fat | 22.7g |
| Cholesterol | 84.5mg |
| Sodium | 257.1mg |
| Potassium | 701.1mg |
| Total Carbohydrates | 26.2g |
|---|---|
| Dietary Fiber | 7.8g |
| Sugars | 6.7g |
| Protein | 14.9g |
Ingredients
BAKED CAULIFLOWER
1 cup panko breadcrumbs
1 head of cauliflower
2 eggs
salt & pepper
BANG BANG SAUCE
½ cup mayonnaise
¼ cup of sweet thai chili sauce
1 tbs sriracha sauce
1 tsp rice vinegar
Directions
- 1
Preheat oven to 400°F. Line baking sheet(s) with parchment paper.
- 2
Wash and cut cauliflower into bite size pieces.
- 3
Pulse Sriracha Almonds in a food processor on high until almonds are chopped very fine, about the size of breadcrumbs. Pour into a shallow bowl and mix in Panko until both are well combined.
- 4
In another bowl whisk eggs and season with salt and pepper.
- 5
Dip cauliflower florets into the egg, coating completely. Then coat in almond/panko mixture, pressing the crumbs into the florets so they stick. Place on the parchment lined baking tray. Repeat until all florets are coated.
- 6
Bake for 25 minutes, or until florets are golden brown.
- 7
While cauliflower is baking, whisk together bang bang sauce ingredients.
- 8
Once cauliflower is done baking, drizzle with bang bang sauce, setting some aside for dipping. Serve immediately.
Notes
Sriracha almonds add a subtle heat and nuttiness to the panko breading, without sacrificing the crunch.
If crumbs do not stick to egg-dipped florets, they may have become too soggy. Try splitting crumb mixture in two. Coat in two batches, switching to a fresh batch of dry crumbs halfway through.
Sauce can be made spicier by adding more sriracha.
Made with these products:
Notes
Sriracha almonds add a subtle heat and nuttiness to the panko breading, without sacrificing the crunch.
If crumbs do not stick to egg-dipped florets, they may have become too soggy. Try splitting crumb mixture in two. Coat in two batches, switching to a fresh batch of dry crumbs halfway through.
Sauce can be made spicier by adding more sriracha.
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