Friday, July 13, 2012

Bang Bang Cauliflower

Florets frying
1 head cauliflower, chopped into florets
3-4 Tbsp. cornstarch
4 egg whites
1 1/2 tsp. coconut extract
2 c. bread crumbs
1 tsp. salt
pepper (lots!)
3 Tbsp. garlic powder
coconut oil (if you don't have this on hand, vegetable or canola work just fine)

Breaded cauliflower
1/4 c. mayo
2 Tbsp. sriracha
1 Tbsp. rice vinegar
2 Tbsp. sugar

Add the florets to a large bowl, then coat them in the cornstarch. Toss to coat. Add more cornstarch if you need to.

Add egg whites and coconut extract to a different small bowl. Mix the bread crumbs, salt, pepper, and garlic powder together in a shallow bowl or plate.

Take one floret at a time, and dip in the egg wash, then coat with the bread crumb mixture.

Amazing sweet and spicy sauce
Heat up the coconut oil in a large skillet to about medium/medium-high heat. Make sure you use enough to coat the bottom of the skillet. Leave the oil handy as you will need to keep adding more while you're frying the florets.

Add about 10 florets to the skillet. Turn with tongs until all sides are browned. Remove to a plate with a paper towel. Continue this process until all the florets are cooked.*

Dinner is ready!
To make the sauce: In a small bowl, mix all the sauce ingredients. Coat the breaded florets with the sauce. Serve immediately. This dish is amazing!

*If you have a deep fryer, you can also use that to cook your cauliflower. 

This recipe is based on a shrimp dish from a restaurant in Florida called Bone Fish Grill. I'll be trying the recipe with shrimp soon enough! Here's a link to the recipe I adapted:

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