Bold Sriracha Bang Bang Cauliflower

Prep Time

55

Minutes

Cook Time

55

Minutes

Difficulty

Medium

Serves Up To

4

Servings


Nutrition Information

Total Fat22.7g
Sodium257.1mg
Potassium701.1mg
Total Carbohydrates26.2g
Dietary Fiber7.8g
Sugars6.7g
Protein14.9g

Ingredients

  • BAKED CAULIFLOWER

  • 1 cup BOLD Sriracha Almonds

  • 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. 1

    Preheat oven to 400°F. Line baking sheet(s) with parchment paper.

  2. 2

    Wash and cut cauliflower into bite size pieces.

  3. 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. 4

    In another bowl whisk eggs and season with salt and pepper.

  5. 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. 6

    Bake for 25 minutes, or until florets are golden brown.

  7. 7

    While cauliflower is baking, whisk together bang bang sauce ingredients.

  8. 8

    Once cauliflower is done baking, drizzle with bang bang sauce, setting some aside for dipping. Serve immediately.

Made with these products:

Sriracha Flavored Almonds Photo

Sriracha Flavored Almonds

View Product

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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