Bang Bang Cauliflower

I have been remiss in doing any serious cooking in the last couple of weeks. Luckily, I am done school and am free to start experimenting and eating! And now that it's basically summer, I'm going to have to transition from soups, stews and casseroles to salads, hamburgers and other wonderful summer dishes! I think this year I may attempt a nice cedar planked salmon!

Bang Bang Cauliflower. Now there is a name that catches the eye! My good blogger buddy Leanne over at Around the Table: Loving Food in RI and Beyond made this tasty looking dish that I couldn't help but notice! Leanne has a knack for making simple, beautiful and tasty recipes, and I always find something when I visit (She just posted about Spicy Sea Scallops that look AMAZING). If you haven't had the opportunity to check out her blog, it's simply a must do!

Bang Bang Cauliflower is spicy, hot and flavourful. It makes an excellent side dish, especially alongside fish or Asian themed foods. Cauliflower has been so unappreciated by myself, and I'm only now beginning to realize it's versatility. There are so many different things to do with cauliflower that go unexplored. Be adventurous!

As a side note, the fiance and I had hoped to use the leftovers as part of a sushi roll, but lacked the necessary ingredients. If you have leftovers, this may be something to consider! We did end up making some into Salad Rolls, but perhaps that is a different post!

I should also point out that I roasted the cauliflower in the oven, but only because it was a rainy day. Because I'm expecting 25 degree weather (that's 77 Fahrenheit for you Americans), I would also suggest that it can be done on the BBQ.

I hope you like it!


Bang Bang Cauliflower

Cauliflower - 1 head, broken into florets
Eggs - 2
Bread Crumbs (Panko if available) - About 2 cups
Salt and Pepper - a healthy pinch
Green Onion - 1 sprig, diced

Mayonnaise - 1/2 cup
Sriracha - 1/4 cup
Rice Vinegar - 2 tbsps
Sugar - 4 tbsps

Cut the cauliflower into florets. Pre-heat the oven to 400 degrees C. Grease a large baking sheet

In a small bowl, whisk the eggs together, then set aside. In a separate small bowl, mix together the bread crumbs, salt and pepper together.

Dip the cauliflower florets into the egg wash, then dip into the bread crumb mixture. Set on a large baking sheet. It's easier to toss the florets into the eggs, and then into the bread crumbs, but you'll notice an uneven layer of breadcrumbs. It's actually tastier (although time consuming) to do the wash individually or in small batches. I always end up doing some well done, and then the speedy version for the second half.

Bake in the oven for about 20 minutes, or until the cauliflower is golden brown. I actually liked mine cooked a little longer so they were crunchier, so you may want to darken them a bit more.

While baking, mix together the remaining ingredients in a small bowl then set aside. When the cauliflower is done cooking, toss with the sauce. Sprinkle on some of the green onion and serve.