Bang Bang Cauliflower

• servings: 4 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

1 head cauliflower (medium, cut into florets)

1 cup non-dairy milk (unsweetened)

1 tbsp apple cider vinegar or lemon juice

1 cup all-purpose flour

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

½ tsp salt

½ tsp black pepper

1 cup panko

1 tsp nutritional yeast (optional)

½ cup Chosen Foods Avocado Oil Mayo

3 tbsp sweet chili sauce

2 tbsp sriracha (adjust to taste)

1 tsp maple syrup (or agave)

½ tsp garlic powder

green onions or scallions (chopped)

sesame seeds

Directions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Cut the cauliflower into bite-sized florets.

In a large bowl, mix the plant-based milk and apple cider vinegar or lemon juice. Let sit for 2 minutes to create a vegan "buttermilk." Add the flour, garlic powder, onion powder, smoked paprika, salt, and pepper to the bowl. Mix until smooth.

Place the breadcrumbs in a separate bowl. Dip each cauliflower floret into the batter, letting any excess drip off. Then coat the floret in breadcrumbs, pressing gently to adhere.

Place the breaded cauliflower onto the prepared baking sheet in a single layer, ensuring they aren’t touching. Bake for 25-30 minutes, flipping halfway, until golden brown and crispy.

While the cauliflower bakes, mix the sauce ingredients until combined.

Once the cauliflower is crispy, remove it from the oven and let it cool for a few minutes. Serve immediately tossed in sauce with green onion or scallions over top. You can also sprinkle sesame seeds.

Nutrition

• Calories: 457.4 kcal
• Total Fat: 20.9 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 1.7 g
• Sodium: 934.7 mg
• Total Carbohydrate: 55.3 g
• Dietary Fiber: 5.3 g
• Total Sugars: 12.6 g
• Protein: 10.4 g