Bang bang cauliflower with a spicy dipping sauce

Name: Bang bang cauliflower with a spicy dipping sauce
Prep time: 20 min
Cook time: 10 min
Yield: 1 serving
Ingredients: 1 medium/large head of cauliflower cut into bite-size florets; 1//2 cup flour; 1 tsp chilli flakes; salt & pepper; 2 eggs lightly beaten; 2 cups panko crumbs; Sunflower oil for frying; Serve with wedges of lime; 1/2 cup Hellmann’s mayonnaise; 2 tsp Sweet Chilli sauce; 1 - 2 tsp Sriracha hot sauce; a spritz of lemon or lime juice

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Prep Time
20 mins
Cook Time
20 mins
Cuisine
Asian, Vegetarian

Bang bang cauliflower with a spicy dipping sauce

Quade Mayo

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A delicious recipe for crumbed bang bang cauliflower with a spicy dipping sauce.

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Ingredients

1 medium/large head of cauliflower cut into bite-size florets
1//2 cup flour
1 tsp chilli flakes
salt & pepper
2 eggs lightly beaten
2 cups panko crumbs
Sunflower oil for frying aprox 700ml
Serve with wedges of lime or lemon chopped spring onions, sliced chill and fresh coriander/cilantro for garnishing (optional)

Spicy dipping sauce:

1/2 cup Hellmann’s mayonnaise
2 tsp Sweet Chilli sauce
1 - 2 tsp Sriracha hot sauce depending nohow hot you like it
a spritz of lemon or lime juice

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Instructions

Heat the sunflower in a high-sided pot until it reaches 180 C / 350 F.
Make the dipping sauce by mixing all the ingredients
Cut the cauliflower into bite-sized florets and toss in a large bowl with the flour, and dried chilli flakes, and season well with salt & pepper.
In another bowl lightly beat the eggs and prepare a flattish dish with the panko crumbs.
To coat the cauliflower, pick up the cauliflower in your left hand and shake any excess off. Still using your left hand, dip this in the egg until well coated.
Tap any excess and drop this into the crumbs. Now using your right hand, cover the floret with the crumbs and lightly toss to coat then place on a tray. Continue to do this until all the florets are dipped and coated. Ensuring your right hand never gets wet really helps in keeping the breading process neat and tidy.
When you have all your florets lined up and ready and the oil has reached the right temperature, fry in batches until golden brown. Drain on a plate that has been lined with double sheets of paper towel.