Bang Bang Cauliflower
This dish piqued my interest the second I saw it because fried cauliflower has a special place in my heart. It's just so good and extremely versatile because you can use different batters and put any variety of sauces on top. When I went to the state fair in NY last year with Jake's family, there was a food cart that sold nothing but battered, deep-fried vegetables. It was heaven. I bought a bucket of them. Literally. They serve it to you in a bucket. That's upstate NY for ya ;)
So, naturally, I had to give this recipe a try. I ended up with more sauce than the cauliflower really needed, but that's ok because it was sweet and spicy which is right up my alley. If you start with a bigger head then it might be more proportional (and it's really easy to make more sauce if need be). Jake's response of, "This wasn't as bad as I thought it would be. It was actually really good!" was the seal of approval that I was looking for. My dad happened to be over at the right time (this and the hot chocolate fudge cakes were made simultaneously) and he liked it, too. Any time meat-eaters approve of something that's a vegetarian replacement for a classic, I consider it a win. My dad even helped to style the pictures. A future food blogger!
Bang Bang Cauliflower
Batter 2 egg yolks 1 1/2 cup cold water 1 3/4 cup flour
Bang Bang Sauce 1/2 cup mayonnaise 1/2 cup Thai sweet chili sauce 2-4 teaspoons hot sriracha sauce, or more to taste
1 head of cauliflower, cut into florets vegetable or canola oil 2 green onions, chopped
Whisk the sauce ingredients together in a large bowl that big enough to hold all the cauliflower. Set aside.
Heat about 1/4 inch of oil in a large frying pan over medium-high heat until it has ripples but isn't smoking.
Mix the egg yolks and water in a large bowl. Add the flour and stir until it is just combined. Immediately dip the pieces of cauliflower and then drop into the oil. Cook for several minutes per side until they are golden brown and crispy. Drain on a paper towel.
Toss with the bang bang sauce and top with the green onions. Serve immediately.
Source: A Taste of Home Cooking, originally from Mary Ellen's Cooking Creations
