Bang Bang Cauliflower

Serves: 4

A vegetarian version of traditional bang bang shrimp (restaurant’s favorite appetizer). Low in calories and packed with tangy, sweet and spicy flavors.

INGREDIENTS:

  •  4 cups cauliflower florets

  • 1 cup panko breadcrumbs

  • 3 tablespoons olive oil

  • 1 tablespoon sweet chili sauce

  • ½ tablespoon sriracha sauce

  • Juice of 1 medium lime

  • 2 cloves garlic, minced

  • ½ - 1 teaspoon salt, more to taste

  • Freshly ground black pepper, to taste

  • 1 teaspoon LadyRen Chef’s Blend (optional)

  • 1 scallion, thinly sliced

  • 2 tablespoons chopped parsley

For the Bang Bang Sauce

1 tablespoon sweet chili sauce

1 teaspoon Sriracha hot sauce

1/2 cup mayonnaise

1/2 cup nonfat plain Greek yogurt

INSTRUCTIONS:

  1. Preheat the oven to 425 F. Line a large baking sheet with aluminum foil.

  2. In a large bowl whisk together the olive oil, sweet chili sauce, sriracha sauce, lime juice, garlic, salt, freshly ground black pepper, and LadyRen Chef’s Blend (if using).

  3. Add the cauliflower florets and season well.

  4. Add the panko breadcrumbs and toss to coat.

  5. Transfer cauliflower to the lined baking sheet. Spread into an even layer and roast until slightly charred and tender, 25-30 minutes or until golden brown and crispy.

  6. While the cauliflower is cooking, make the bang bang sauce: Place the ingredients in a bowl and whisk together to combine.

  7. Drizzle the bang bang sauce over the roasted crispy cauliflower and top with chopped scallions and parsley. Serve immediately with more bang bang sauce on the side. 

Food for Thought: the sauce gets its name from the way it is traditionally served: it is drizzled over deep-fried seafood or chicken, which is then pounded with a wooden pestle to tenderize the meat and coat it in the sauce. This creates a loud “bang bang” sound, hence the name.