1/2 head of cauliflower, cut into bite sized florets
2 cups panko bread crumbs
2 large eggs, whisked
1 tbsp fresh parsley, finely chopped (opt.)
2 tbsp sweet chili sauce (sauce)
2 tsp hot sauce (sriracha) (sauce)
1/4 cup light/low fat mayonnaise (sauce)
1 tbsp honey (sauce)
1. Preheat oven to 400F.
2. Dip cauliflower pieces in egg and then roll in panko. Place on a baking sheet lined with parchment paper.
3. Bake for about 20 minutes. Make the bang bang sauce.
4. Add all ingredients into a small bowl and whisk until uniform Drizzle over finished cauliflower, reserving additional for dipping. Garnish with fresh parsley if desired.