Bold Sriracha Bang Bang Cauliflower

Cook Time:

55

Minutes

Difficulty:

Medium

Serves Up To:

4

Servings


Nutrition Information

Calories349
Total Fat22.7g
Cholesterol84.5mg
Sodium257.1mg
Potassium701.1mg
Total Carbohydrates26.2g
Dietary Fiber7.8g
Sugars6.7g
Protein14.9g

Ingredients

  • BAKED CAULIFLOWER

  • 1 cup Blue Diamond 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.

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:

Sriracha Almonds Photo

Sriracha 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.

Recipes Straight to Your Inbox

Sign up for the latest recipes and product updates

I confirm that I would like to receive emails from Blue Diamond Almonds, and have read and agree to the privacy policy and terms of service.
By signing up, you agree and provide consent to receive from us (and our affiliates) marketing communications on upcoming specials and promotions at the email address provided. For more information, please visit our Privacy Policy. You can unsubscribe at any time by clicking the link in the email.