3-4 Tbsp. cornstarch
4 egg whites
1 1/2 tsp. coconut extract
2 c. bread crumbs
1 tsp. salt
3 Tbsp. garlic powder
coconut oil (if you don't have this on hand, vegetable or canola work just fine)
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|
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!|
*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: http://www.thatssomichelle.com/2012/02/bang-bang-cauliflower.html