Rich and I love the Bang Bang Shrimp at Bonefish Grill, so I was excited to try this vegetarian variation: Bang Bang Cauliflower.
I didn't get a picture of this one because we ate it before I realized I didn't have a pic. It was pretty good, but kind of a pain to make with the breading and frying of individual florets. I doubt I'll make this again honestly, but if you like cauliflower it is certainly worth a shot.
1/2 cup Panko bread crumbs
2 tablespoons cornstarch
1/2 cup egg whites (or egg substitute if making vegan)
1 head cauliflower
Salt & pepper
1 tablespoon garlic powder
1/4 cup coconut oil
1/4 cup lite mayo
1/4 cup chili sauce or siracha, or to taste
1 tablespoon rice vinegar
2 tablespoons sugar
1. Cut cauliflower into medium sized florets. Mix salt, pepper and garlic powder into your Panko breadcrumbs in a shallow dish.
2. Set separate bowls aside with egg whites and cornstarch. Dip your florets one by one into the cornstarch, and shake off excess. Then dip into egg whites, and then coat with Panko mixture.
3. After coating all of your florets, warm up your coconut oil in a large frying pan and place all florets in hot oil. Turn with tongs making sure all sides are browned. Set on top of paper towels to remove excess oil. Top with more salt.
4. In a small bowl mix all of your sauce ingredients. Coat your breaded and pan fried florets with sauce, top with sprinkles of green onion and serve right away.