Bang Bang Cauliflower
Crispy pan-fried cauliflower coated in a sweet and spicy bang bang sauce makes a bold appetizer. Enjoy it as a snack, taco filling, or side dish. It’s easy to make gluten-free or vegan-friendly.
Servings: 4 servings
Ingredients
- 1 pound cauliflower florets
- ½ cup buttermilk
- 1 egg beaten
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ¾ cup cornstarch *see notes for substitutions
- avocado oil for pan-frying
Bang Bang Sauce:
- ¼ cup mayonnaise
- 3 tablespoons sweet chili sauce
- 2 tablespoons sriracha sauce
Instructions
- Whisk the egg and buttermilk together in a medium bowl.
- Add the cauliflower florets to the bowl and stir gently to coat.
- In a shallow bowl, combine the garlic powder, smoked paprika, salt, pepper and cornstarch.
- Heat about 1/4 cup of avocado oil on high heat in a non-stick skillet.
- Remove cauliflower with a fork from the bowl and let any excess buttermilk and egg mixture drip off. Dredge the cauliflower in the cornstarch mixture until coated on all sides, then place in the hot oil.
- Pan-fry the cauliflower in batches, adding oil as necessary until all sides are golden brown. Remove and transfer to a paper towel lined plate to absorb the excess of oil from frying.
Bang Bang Sauce:
- Combine all the ingredients in a bowl and stir until well mixed. Drizzle half on the crispy cauliflower and toss gently to coat.
- Reserve the remainder of the sauce for serving as desired.
Notes
- Cornstarch can be substituted with tapioca starch or arrowroot powder.
Nutrition
Serving: 1SERVING | Calories: 281kcal | Carbohydrates: 36g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 50mg | Sodium: 618mg | Potassium: 430mg | Fiber: 3g | Sugar: 10g | Vitamin A: 375IU | Vitamin C: 60mg | Calcium: 70mg | Iron: 1mg