Last week, this video
for making crack cauliflower kept popping up in my Facebook feed, so I
had to give it a try. Everything except for the sauce was appealing to me, so I
decided to smother it in Bang Bang Sauce instead. The urge to fry these was
strong, but I tried it first baked and it was perfect. There is a first
time for everything.
You may be wondering if you can use Aquafaba in place of Ener-G here,
and I did. It did not work as well (it wasn’t quite sticky enough), but worth a
try if that’s what you’ve got. There’s even more egg replacer ideas here so you can easily
make this crispy, creamy, slightly spicy and succulent one-bite dish to eat by
itself, tossed over rice or tucked into a taco.
Ingredients
FOR THE CAULIFLOWER
- 4 cups bite-sized cauliflower florets, rinsed
- 1/2 cup white rice flour
- 2 TB Ener-G, whisked with 3/4 cup water
- 2 cups panko
- salt and pepper
- spray oil
FOR THE SAUCE
- 1/2 cup vegan mayo (I used Follow Your Heart brand)
- 1/4 cup sweet chili sauce
- 1 TB sriracha
- juice from half a lime
TO SERVE
- 2 scallions, thinly sliced
- handful of cilantro, finely minced
Instructions
- Preheat oven to 400. Line a baking sheet with a silpat or parchment paper.
- Set up a station with three large bowls. In the first bowl, place the rice flour. In the second, place the Ener-G+water. In the third place the panko mixture.
- Working in batches, place some of the rinsed-and-still-wet cauliflower florets into the first bowl with the rice flour, and use your hands to toss to coat. Then pick up the cauliflower, shaking off any excess flour and place into the bowl with the vegan egg mixture, and toss to coat. Then place the coated cauliflower into the bowl with the panko and toss well to combine. The pieces don’t need to be completely covered in panko, but If you find you are having some trouble with getting it to stick, moisten with a little of the vegan egg mixture and press the panko onto the florets with your fingers.
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full recipe : olivesfordinner.com
