(Serves 2-4 as an appetizer or side dish)
1/2 cup Panko bread crumbs
2 tablespoons cornstarch
1/2 cup egg whites
1 head cauliflower
Salt & pepper
1 tablespoon garlic powder
Green onion for decor
1/4 cup coconut oil
Sauce
1/4 cup lite mayo
1-2 TBSP hot sauce (I use this Chinese one that Mike loves and it is HOT)
1 TBSP rice vinegar
2 TBSP sugar
1. Slice your cauliflower florets. Mix salt, pepper and garlic powder into your Panko breadcrumbs in a shallow dish.
2. Set separate bowls aside with egg whites and cornstarch. Dip your florets one by one into the cornstarch, and shake off excess. Then dip into egg whites, and then coat with Panko mixture.
3. After coating all of your florets, warm up your coconut oil in a large frying pan and place all florets in hot oil. Turn with tongs making sure all sides are browned. Set on top of paper towels to remove excess oil. Top with more salt.
4. In a small bowl mix all of your sauce ingredients. Coat your breaded and pan fried florets with sauce, top with sprinkles of green onion and serve right away.
recipe courtesy of thatssomichelle.com
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