I was at a birthday party at Legal Seafoods C-Bar and had an appetizer that was deliciously spicy, crispy and slightly sweet all in the same bite. They called it Kung Pao cauliflower … I just said yum! So after craving it for a few weeks I thought … Hey why don’t I try to make it? So I scoured the web, coupled a few recipes and gave it a try. The results were not totally the same but were yummy and photogenic!

Crispy Sriracha Sesame Cauliflower
One head cauliflower
2 T corn starch
1 c. Seasoned panko breadcrumbs
2 eggs or 2 egg whites/ egg beaters
3 Tbsp Canola oil
1 to 2 tsp Sriracha (depending on how spicy you like the sauce)
1/2 c lite mayo
1/2 tsp lime juice
1tsp toasted sesame oil
2 scallions sliced thinly on an angle

Heat canola oil in a skillet until a pinch of cornstarch sizzles. Break up the cauliflower florets. Dredge in cornstarch, egg then panko. Brown in small batches on all sides. Drain on paper towels. Meanwhile mix mayo, Sriracha and lime juice with a pinch of salt. Place the cauliflower in a serving dish and drizzle Sriracha sauce over cauliflower. Then drizzle sesame oil over the top and sprinkle with the scallions.

Enjoy!