Bang Bang Cauliflower

BANG BANG SAUCE

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  Mix all the sauce ingredients together in a bowl. It should be liquid-y. Set aside.
  
  

BANG BANG CAULIFLOWER 

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  Preheat oven to 450 degrees F/230 degrees C. Line a baking sheet with a silicone baking sheet or greased foil. Using a knife, remove florets from the cauliflower (aka cut off the leaves and don't use the stems).
  
  


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  In a bowl, mix the flour, chilli paste, cornstarch, nut milk, ACV, sea salt, ground black pepper, garlic powder and onion powder. Stir to combine - the batter should be like a sticky tempura batter. If the batter is too thick, feel free to thin it out with some more milk and vice versa.
  
  


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  In a separate bowl, place the panko breadcrumbs. Line it up beside the batter bowl. Toss the cauliflower in the batter mixture (you can add them all at once), using a spatula or spoon to coat them all.
  
  


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  Then, transfer them to the panko breadcrumbs (you can do this in two or three batches) to coat completely, then place onto the baking sheet, giving each floret enough space.
  
  


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  Bake for 22 minutes. Please ensure your oven is completely preheated and hot.
  
  


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  Remove from oven. Toss the battered baked cauliflower in the sauce (I like to use a spatula to move them around to get properly coated) then using tongs or a spoon, remove and place back on the baking sheet. Bake for another 1-2 minutes for the sauce to soak into the wings.
  
  


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  Remove from oven, top with sesame seeds, eat immediately and enjoy!
  
  

Nutrition