My favorite dish at The Cheesecake Factory is the Bang Bang Shrimp, and I was excited to find this vegetarian recipe that comes pretty close to it. Feel free to adjust the Siracha as needed to suit your palate!
Bang Bang Cauliflower
3/4 cup ww Panko
2 TB. cornstarch - minimal amount is OK for SBD
4 egg whites, beaten
1 TB. garlic powder
1 small head of cauliflower, separated into florets
salt and pepper
1/2 cup coconut oil
green onions, minced
Sauce -
1/4 cup mayonnaise
1/4 cup Siracha (or more!)
1 TB. rice vinegar
1 TB. Truvia or sweetener of your choice
1. Mix salt, pepper and garlic powder into Panko in a shallow dish.
2. Set separate bowls aside for the egg whites and the cornstarch. Dip your
florets one by one first into the cornstarch, then the egg whites, then then
the Panko crumbs, shaking off excess each time.
3. Heat coconut oil in large skillet til hot, then add all the florets. Turn with
tongs, making sure all sides are browned. Drain on paper towels.
4. Mix sauce ingredients in a small bowl. Coat your florets in the sauce, and
top with a sprinkle of green onions.
I served mine over quinoa, and it was very filling. You could also serve it over ww pasta or brown rice, or whatever suits your fancy.
Enjoy!
