This week I’ve been experimenting with cauliflower, AKA Broccolis albino cousin. I’d heard of people making a vegan version of Bang Bang Shrimp with it, and had to see if it loved up to the name. I grew up a stones throw from bonefish grill. My brother used to work there. I can’t remember the first time I had Bang Bang Shrimp, but I remember the last time. A friend/coworker and I used to go almost every Wednesday after work. We’d grab some bang bang, complain about the crazy people who yelled at us on the phone, and talk about our favorite moments of the day. All while enjoying an ingenious dish that will never really be 100% duplicated vegan-style. Now we are both vegan, and Bang Bang cauliflower is as close to the real deal as we get. And it is darn good! So, in her honor, here is the recipe.
4 tablespoons arrowroot starch (or cornstarch)
1/2 cup Panko bread crumbs
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons garlic powder
2 flax “eggs” (2 TBS flax meal, 6 TBS water)
1/2 head cauliflower
Coconut oil, for frying
1/4 cup vegan mayo or cashew cream
1/4 cup Thai sweet chili sauce
1 teaspoon garlic powder
1/2 tablespoon rice vinegar
2 tablespoons diced green onion
Cut cauliflower into bite sized florets.
Set up your dipping system. One bowl with the flax egg, one bowl with the starch, then the last bowl containing the Panko mixed with the rest of the dry ingredients.
Roll each piece in corn starch, then shake off the excess. Dip each piece in the flax egg. Then in the Panko mixture. Make sure all the pieces are evenly coated with each mixture.
Fry two pieces at a time in a small pot of coconut oil on medium heat.
Mix all sauce ingredients together. You can either toss the cauliflower in the sauce immediately before serving or leave it on the side. Either way it’s darn good! Enjoy!