Ingredients:

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)

Directions:

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.

Bon Appetit!