Bang Bang Cauliflower on the Char-Broil Big Easy
This bang bang cauliflower dish cooks up in less than 40 minutes. The breading gives the florets just a bit of crunch. And the dipping sauce? Fantastic. Creamy, with just a hint of a spicy kick.
Servings 6 servings
- 1 head cauliflower cut into bite-sized florets
- 3 cups bread crumbs
- 1 teaspoon Kosher salt
- 2 large eggs beaten
- parsley chopped, for garnish (optional)
Fire up your Big Easy.
Combine bread crumbs and salt in a pie plate.
Place eggs into another pie plate.
Working in batches, roll cauliflower florets in the egg. Shake off excess then roll in the bread crumbs. Transfer to the pie pans for the Big Easy.
Cook in the Big Easy for 20-25 minutes. Keep an eye on the pans on the lower levels as they may brown quicker. I had to rotate my trays after 15 minutes to get nice even cooking.
Remove and let cool slightly before garnishing and serving with the dipping sauce.
The best way to cook the cauliflower is to use a Big Easy Cooking Rack. Replace the racks with 9" pie pans, or wrap the racks in foil.
Calories: 431kcal | Carbohydrates: 55g | Protein: 11g | Fat: 19g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 1118mg | Potassium: 426mg | Fiber: 4g | Sugar: 16g | Vitamin A: 106IU | Vitamin C: 48mg | Calcium: 132mg | Iron: 3mg