I'm obsessed with cauliflower. It is so versatile. I use it as a substitute for tons of recipes- rice, mashed potatoes, chicken wings, and pizza. See why I love cauliflower?! It also does a great job of holding and retaining the flavor of any seasoning you use, and cauliflower bang bang is no exception.
For this recipe, I opted to use pork panko and chickpea crumbs instead of traditional breadcrumbs or panko. Both are gluten-free and pork panko is carb-free! For those using chickpea crumbs, I recommend seasoning the crumbs with sea salt and black pepper- this will help add flavor. There's no need to add these seasonings to pork panko, as it's already flavorful. This snack is super easy to make (kitchen challenged approved!), and if you're hosting a party, it's a great way to accommodate various dietary restrictions and needs.
You'll love the bang bang sauce. It's creamy with hints of spice and sweetness. I'm a sauce queen and have tried it with other recipes. It pairs well with chicken, vegetables, and salmon.
Ingredients
1/2 head of cauliflower cut into bite sized florets
2 cups pork panko or chickpea crumbs
2 large eggs whisked
Finely chopped herbs or parsley for garnish (optional)
For Bang bang Sauce
1/4 cup mayonnaise
2 tsp hot sauce
2tbsp sweet chili sauce
1 tbsp honey
Instructions
Preheat oven to 400°F. Dip cauliflower florets in eggs and then roll in pork panko or chickpea crumbs until fully coated and place on a baking sheet lined with parchment paper. Repeat until all cauliflower is coated.
Bake for about 20 minutes or until coating is a golden brown and crunchy.
While cauliflower is cooking, make the bang bang sauce. Add all ingredients into a small bowl and whisk until ingredients are incorporated (no mayonnaise lumps remain). Garnish with fresh parsley if desired.
