Weight Watchers- Bang Bang Cauliflower

Bang Bang Cauliflower

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 (or egg substitute for a non-vegan option)
• 2 cups whole wheat panko
• Salt and pepper
• Spray oil

For the Sauce:

• 1/2 cup light vegan mayo (or reduced-fat mayo for a non-vegan option)
• 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:

1. Preheat the oven to 400°F. Line a baking sheet with a silpat or parchment paper.
2. Set up a station with three large bowls. In the first bowl, place the white rice flour. In the second, place the Ener-G+water mixture. In the third, place the whole wheat panko.
3. 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. Toss to coat.
4. Place the coated cauliflower into the bowl with the whole wheat panko and toss well to combine. The pieces don’t need to be completely covered in panko, but if needed, moisten with a little of the vegan egg mixture and press the panko onto the florets with your fingers.
5. Place the cauliflower onto the lined baking sheet in a single layer. Repeat until all of the cauliflower pieces are coated. Spray the tops of each with a little oil, then season with salt and pepper.
6. Bake in the preheated oven for 15 minutes, or until the tops are slightly golden. Remove, flip the florets, and respray the other side with a little more spray oil. Bake for an additional 10 minutes, or until golden all over. Keep an eye on them towards the end of the bake time to prevent burning. The bake time may vary based on the size of your florets.
7. Allow the cauliflower to slightly cool, then drizzle with the sauce as desired. Sprinkle with the chopped scallions and cilantro and serve immediately.