- 1 head of cauliflower, rinsed and cut into florets
- 1/2 cup of Panko bread crumbs
- 1 teaspoon of garlic powder
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of salt
- 2 eggs, beaten
Bang Bang Sauce
- 1/4 cup of mayonnaise (you can use light mayo for this; with all of the flavor in the sauce, you won’t notice the difference).
- 1/4 cup of red chili sauce (I use Mae Ploy)
- 1/2 to 1 teaspoon of Sriracha sauce. I would suggest starting with a little and add more sauce to taste, as this is a spicy sauce.
- 3–4 green onions, diced, plus additional for garnish.
- Pre-heat oven to 400 degrees
- Combine the Panko bread crumbs, garlic powder and salt and pepper in a medium sized bowl.
- Place the eggs in a small bowl and whisk them.
- Coat the cauliflower florets in the beaten egg, then shake to remove excess egg and coat with Panko.
- Place a baking/cooling rack on a baking sheet and place the cauliflower on the cooling rack. I did this so the cauliflower would crisp evenly and prevent them from being soggy on one side, but you can place the cauliflower directly on a baking sheet sprayed with nonstick cooking spray.
- Bake the cauliflower in the pre-heated oven for 20 minutes or until the cauliflower is golden and crispy on the outside.
- While the cauliflower is baking, prepare the Bang Bang sauce by combining the mayonnaise, red chili sauce, Sriracha and green onion and stir to combine.
- Place the cauliflower in a bowl and coat with the Bang Bang sauce. You can do this by drizzling the sauce over the top, brushing the sauce with a basting brush, or pouring the sauce in the bowl and stirring to coat. Garnish with green onion and serve immediately
- A few notes: the cauliflower should really be served immediately as it does get softer as it cools. The sauce could probably also be served on the side as a dipping sauce, but I like them coated in sauce. 🙂
- I also like to double the sauce recipe so I have extra for dipping or to use later.