'Bang-bang' Cauliflower

'Bang-Bang' Cauliflower
1/2 cup Panko bread crumbs
2 tbsp. cornstarch
1/2 cup egg whites
1 head cauliflower
salt & pepper
1 tbsp. garlic powder
green onion
1/4 cup coconut oil

Sauce
1/4 cup lite mayo
1/4 cup Sweet Chili Sauce (or Siracha, depends on how hot you can handle it!) - I used the chili sauce
1 tbsp rice wine vinegar
2 tbsp sugar
**I also added 10-15 drops of Tabasco sauce, and about 1/4 tsp. red pepper flakes**

1. Slice your cauliflower florets.
2. Mix salt, pepper, and garlic powder into your Panko cread crumbs in a shallow dish.
3. Set separate bowls aside with egg whites and cornstarch. Dip your florets one by one into the cornstarch, and shake off excess. Then dip into egg whites, and then coat with the Panko mixture.
4. After coating all of your florets, warm up your coconut oil in a large frying pan and place all florets in hot oil. Turn with tongs making sure all sides are browned. Set on top of paper towels to remove excess oil. Top with more salt.
5. In a small bowl mix all of your sauce ingredients. Coat your breaded and pan fried florets with sauce, top with sprinkles of green onion and serve right away.

This recipe took a while to make. It definitely wasn't difficult, but dipping each floret individually into the cornstarch, then egg, then panko took what felt like FOREVER. It was totally worth it though!