One of my favorite appetizers was Bang Bang Shrimp, but not the healthiest option – especially for anyone with celiac or is gluten-sensitive.
Utilizing an product that we always have on the shelves of our store, Terrapin Ridge Thai Aioli – I am able to create and healthier, lighter but equally tasty version using Cauliflower.
I’ve don’t this without any breading by just roasting the cauliflower and then tossing it with the Thai Aioli before serving. However, you miss out on the crunch.
I’ve also done it with gluten-free panko but found the best success by just making my own fresh bread-crumbs from a couple of pieces of whole grain gluten-free bread. (My favorite store-bought bread is Canyon Bakehouse Heritage Style Whole Grain – hands down!) I just put them in the magic bullet and process to create bread crumbs. For added flavor, I add a bit of ground ginger, tumeric and black paper, minimal salt, if any.
I then beat up an egg and add a dash of milk for a two-step breading process. Take cauliflower flowerettes and first dip in the egg mixture, then the bread crumbs and place on a parchment lined baking sheet. Once all the flowerettes are breaded, I lightly spray them with cooking spray and roast at 425 degrees for about 27-30 minutes (depending on the size of your flowerettes).
When flowerettes are nicely browned and tender on the inside. I transfer them to a bowl and toss with about a 1/3 – 1/2 jar of Terrapin Ridge Thai Aioli.
Serve on a bed or shredded lettuce or mixed greens for a healthy appetizer with a kick!