Crispy baked cauliflower bites are drizzled with a healthier, nearly fat free version of Bang Bang sauce. It’s just as tasty but without all the guilt!
So my love affair for Bang Bang sauce has not diminished. I’ve been experimenting with putting it on just about everything. And then, I decided to play around with the sauce itself. When I posted my Bang Bang Pasta, a reader “MChew” left a comment inquiring if there would be a way to make the recipe a little healthier, like with Greek yogurt. So I tested it out.
And it works! The consistency is a little runnier and the color is more of a pale orange rather than the bright orange of the original version and it doesn’t taste exactly the same as the fattier version, but it still tastes pretty darn good.
Speaking of obsessions, is anyone watching the new Netflix series Bloodline? We started watching it when it was released on Friday. I found the start of the first episode a little confusing and slow, but then the ending was so unexpected and I immediately wanted to binge watch all 13 episodes. Unfortunately, Mr. K hasn’t had that much time and I have to wait for him to watch, so we’ve only been watching one episode a day. I’m really impatient about finishing the series.
These cauliflower bites were gone in minutes. They made a great snacking food while we watched the series.
If you want to go an even healthier route, you can skip the panko breadcrumbs and just do roasted cauliflower and drizzle with the sauce when finished. It’s not quite the same effect but it is tasty.
If you enjoy this recipe, you should check out my Keto Low Carb Bang Bang Cauliflower, Bang Bang Pasta and my original Bang Bang Cauliflower.
Skinny Bang Bang Cauliflower
- 1/2 head of cauliflower cut into bite sized florets
- 1 1/2 cups panko bread crumbs (see note)
- 2 large eggs whisked
- 1 tbsp fresh parsley finely chopped (optional, for garnish)
bang bang sauce
- 2 tbsp sweet chili sauce (see note)
- 2 tsp hot sauce I used sriracha
- 1/4 cup fat free plain Greek yogurt (see note)
- 1 tbsp honey
Preheat oven to 400°F. Dip cauliflower pieces in egg and then roll in panko until fully coated and place on a baking sheet lined with parchment paper. You will need to use your fingers to press on the coating to help it to stick to the cauliflower bites. Repeat until all cauliflower is coated.
Bake for about 20 minutes or until coating is a dark golden brown and crunchy.
While cauliflower is cooking, make the bang bang sauce. Add all ingredients into a small bowl and whisk until uniform and no yogurt lumps remain (a whisk is a better tool to get the yogurt lumps out than a fork). Drizzle over finished cauliflower, reserving additional for dipping. Garnish with fresh parsley if desired.
- I prefer Kikkoman brand panko breadcrumbs because they bake evenly.
- I bought my sweet chili sauce at an Asian grocery store. Make sure to buy the kind that is a smooth sauce without chili seeds.
- I like to use Fage brand because it’s thicker than other brands.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.