Bang bang cauliflower with a spicy dipping sauce
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
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.
Notes
Prep everything in advance so you just need to fry off the crumbed cauliflower florets just before serving.