Bang Bang Cauliflower
Bang bang sauce is a creamy sweet and spicy chili sauce that is easy to make. I use it in a lot of recipes for dipping chicken, seafood, vegetables, just about anything really. In this recipe, I drizzle it over some crispy baked cauliflower for an easy main dish or appetizer.
Ingredients
- 1/2 head of cauliflower, cut into bite sized florets
- 2 cups panko bread crumbs, Kikkoman brand preferred for even baking
- 2 large eggs, whisked
- 1 tbsp fresh parsley, finely chopped (optional, for garnish)
For the Bang Bang Sauce
- 2 tbsp sweet chili sauce, I bought mine from an Asian grocery store. Make sure to buy the kind that is just sauce without chili seeds
- 2 tsp hot sauce, I used sriracha
- 1/4 cup light/low fat mayonnaise
- 1 tbsp honey
Instructions
- Preheat oven to 400°F. Dip cauliflower pieces in egg and then roll in panko until fully coated and place on a baking sheet lined with parchment paper. You will need to use your fingers to press on the coating to help it to stick to the cauliflower bites. Repeat until all cauliflower is coated.
- Bake for about 20 minutes or until coating is a dark golden brown and crunchy.
- While cauliflower is cooking, make the bang bang sauce. Add all ingredients into a small bowl and whisk until uniform and no mayonnaise lumps remain. Drizzle over finished cauliflower, reserving additional for dipping. Garnish with fresh parsley if desired.
Serving: 0.5of recipe, Calories: 446kcal, Carbohydrates: 65.3g, Protein: 15.9g, Fat: 11.8g, Saturated Fat: 2.7g, Sodium: 910.5mg, Fiber: 5.3g, Sugar: 16.7g, NET CARBS: 60
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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