@40aprons Bang Bang Shrimp might have been the most tasty thing I’ve had this year. Yesterday I looked in my fridge and sadly, there were no shrimp. But I did have a head of cauliflower. So I decided to combine 40 Apron’s Bang Bang Shrimp recipe with my baked cauliflower recipe to create “Bang Bang Cauliflower”, and it turned out wonderfully! I love that this recipe is vegan, paleo, and whole30 friendly. Plus, it’s seriously SO GOOD. Perfect for an appetizer, snack, or even for dinner with rice!
Ingredients:
*1 Small head of cauliflower, cut into florets
*Extra virgin olive oil spray
*1 egg, beaten (I’ve also used almond milk before and it works fine too if you don’t want egg)
*1/3 cup arrowroot powder
*1/2 cup almond flour
For Bang Bang Sauce:
*1/4 cup + 2 Tbsp homemade mayo *2 1/2 tsp hot sauce (I used sriracha)
*2 1/4 Tbsp. Ketchup
*1 1/2 tsp. Coconut aminos
*1 garlic clove minced
*salt to taste
Directions: Preheat oven to 400 degrees. Place egg in one bowl. Mix arrowroot powder, almond flour, and salt and pepper in another bowl. Dip cauliflower florets into egg and then into the flour mixture (tapping off any excess flour mixture) and place on a large, greased baking sheet. Do this in batches. Once all florets are drenched, spray them with the EVOO spray. Bake for 18 minutes, flipping halfway through. Mix ingredients for the sauce in a bowl. When cauliflower is done cooking, pour bang bang sauce over florets and serve hot. Another option is dipping the cauliflower into the sauce to ensure cauliflower stays crispy.
For original Bang Bang Shrimp recipe by 40 aprons go here: https://40aprons.com/whole30-bang-bang-shrimp-paleo/