Bang Bang Cauliflower

Bang Bang Cauliflower is a crispy, flavorful, and slightly spicy vegetarian dish that’s perfect as a snack, appetizer, or even a main course. Tender cauliflower florets are coated in a light, crispy batter, baked or fried to perfection, and then tossed in a sweet, tangy, and mildly spicy sauce. Inspired by the popular Bang Bang shrimp, this plant-based twist offers the same indulgent flavors with a healthier spin, especially when baked. Pair it with a fresh side salad or serve it on its own for a crowd-pleasing treat that’s as addictive as it is delicious.

Ingredients:

• 1 medium head of cauliflower, cut into bite-sized florets
• 1 cup all-purpose flour
• 1 cup panko breadcrumbs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs (or 1 cup unsweetened plant-based milk for a vegan option)

For the Bang Bang Sauce:

• 1/3 cup mayonnaise (or vegan mayo)
• 2 tablespoons sweet chili sauce
• 1 tablespoon sriracha (adjust for spice preference)
• 1 teaspoon honey (or maple syrup for vegan option)

Instructions:

1. Preheat the oven:
   Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a lightly greased wire rack.
2. Prepare the breading station:
   In one bowl, mix the flour, garlic powder, smoked paprika, salt, and pepper. In a second bowl, beat the eggs or pour the plant-based milk. In a third bowl, place the panko breadcrumbs.
3. Coat the cauliflower:
   Dip each cauliflower floret into the flour mixture, then into the egg or milk, and finally coat it with panko breadcrumbs. Place the coated florets onto the prepared baking sheet.
4. Bake the cauliflower:
   Bake for 25–30 minutes, turning halfway through, until the cauliflower is golden brown and crispy. Alternatively, for a more indulgent option, deep-fry the florets in hot oil until crispy, then drain on paper towels.
5. Make the Bang Bang Sauce:
   While the cauliflower bakes, whisk together the mayonnaise, sweet chili sauce, sriracha, and honey in a small bowl until smooth.
6. Toss and serve:
   Once the cauliflower is done, toss the florets gently with the Bang Bang sauce until well coated. Serve immediately, garnished with green onions, sesame seeds, or a squeeze of lime if desired.

Tips:

• For extra heat, add more sriracha or a dash of cayenne to the sauce.
• To keep the cauliflower crispy, serve the sauce on the side for dipping instead of tossing.

Enjoy this irresistible dish that will have everyone reaching for seconds!