Bang Bang Cauliflower

BANG BANG CAULIFLOWER

Based from a recipe originally found on www.thatssomichelle.com

1 HEAD CAULIFLOWER, CUT INTO FLORETTES

5 TBSP CORNSTARCH

3 EGG WHITES

3 TBSP COCONUT MILK

1 CUP PANKO BREAD CRUMBS

2 TBSP GARLIC POWDER

2 TSP SALT

1 TSP PEPPER

3 GREEN ONIONS

SAUCE

1/4 CUP LIGHT MAYO

1/8 CUP SRIRACHA

1 TBSP RICE WINE VINEGAR

2 TBSP SPLENDA

CUT CAULIFLOWER INTO FLORETTES. SET UP CORNSTARCH IN ONE BOWL. EGG WHITES AND COCONUT MILK MIXED TOGETHER IN 2ND BOWL AND MIX TOGETHER PANKO, GARLIC POWDER, SALT AND PEPPER TOGETHER IN 3RD BOWL.  HEAT UP SOME OIL IN A SKILLET. (I USED A MIX OF A LITTLE SESAME SEED OIL AND CANOLA OIL) DIP CAULIFLOWER IN CORNSTARCH AND SHAKE OFF. DIP IN EGG MIXTURE AND THEN INTO PANKO MIXTURE. DROP INTO HEATED OIL. BROWN ON ALL SIDES THEN REMOVE ONTO PAPER TOWELS TO REMOVE EXCESS OIL. MIX THE SAUCE INGREDIENTS TOGETHER IN A BOWL. ONCE ALL OF THE CAULIFLOWER IS DONE, ADD TO A BIGGER BOWL. POUR THE SAUCE MIXTURE OVER IT AND MIX TOGETHER. ADD CHOPPED GREEN ONIONS AND MIX AGAIN. SERVE IMMEDIATELY. THE ORIGINAL RECIPE CALLED FOR 1/4 CUP OF THE SRIRACHA, IT WAS FINE FOR US WE LOVE SPICY FOOD.  YOU COULD USE 1/8 SRIRACHA AND 1/8 CUP MILDER HOT SAUCE.