Bang Bang Cauliflower Kale Salad.
This Bang Bang Cauliflower Kale Salad is a flavor-packed delight! Crispy cauliflower meets spicy, creamy sauce for an unforgettable dish.
Equipment
- Oven
- Baking Sheet
- Bowl
- Whisk
- Knife and cutting board
Ingredients
- 1 head cauliflower cut into florets
- 2 large eggs lightly beaten
- 1 cup panko breadcrumbs
- 1 cup seasoned fine breadcrumbs
- Olive oil or another oil spray
- ½ cup mayonnaise
- 4 tablespoons sweet chili sauce
- 3 teaspoons chili garlic sauce
- 3 tablespoons fresh chopped chives
- 1 large bunch kale leaves removed from stems and chopped
- 1 to 2 tablespoons olive oil
- 1 large lime freshly juiced
- Kosher salt and pepper to taste
- ½ cup shaved parmesan
- ½ cup pickled onions or sliced red onion
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help the cauliflower roast beautifully, giving it that desired crispiness.
- In a large bowl, toss the cauliflower florets with olive oil, salt, and pepper. Make sure each piece is well-coated for the best flavor.
- Set up a breading station: one bowl with the beaten eggs, another with a mixture of panko and seasoned breadcrumbs. Dip each floret into the egg, letting the excess drip off, then coat it in the breadcrumb mixture. Place the breaded florets on a baking sheet lined with parchment paper.
- Spread the breaded cauliflower on the baking sheet in a single layer. Spray lightly with olive oil for extra crispiness. Roast in the oven for 25-30 minutes, or until golden brown and crispy, turning halfway through.
- In a medium bowl, mix together the mayonnaise, sweet chili sauce, and chili garlic sauce. Whisk until smooth and well combined. Adjust the spice level by adding more chili garlic sauce if desired.
- While the cauliflower is roasting, prepare the kale. In a large bowl, drizzle the chopped kale with olive oil and the juice of one lime. Sprinkle with salt and massage the kale with your hands for a couple of minutes until it softens and wilts slightly.
- Once the cauliflower is done roasting, let it cool for a few minutes. Add the roasted cauliflower to the bowl with the kale. Drizzle the bang bang sauce over the top and toss everything together gently.
- Transfer the salad to a serving bowl or platter. Top with shaved parmesan and pickled onions or sliced red onion for an extra layer of flavor and texture.
Notes
- For a gluten-free option, use gluten-free breadcrumbs.
- To make it vegan, substitute eggs with a flax egg and use vegan mayonnaise.
- For a dairy-free version, omit the parmesan or use a plant-based alternative.