Lightened Up Bang Bang Cauliflower

Guys this has been the craziest week. I just now feel like the room has stopped spinning.

Austin was super sick with a double ear infection (sad face). Poor little buddy had a temperature of 102.5 on Monday and couldn’t go back to daycare all week. Nick had to go out of town for work so I had to stay home with my poor sick baby.

Thank goodness my mom was able to come from Connecticut to help out, but blogging was impossible so that’s why this post and my meal plan posts are so late.

I made this healthier version bang bang cauliflower Sunday night right before the madness began.

Do you remember my bang bang cauliflower? It’s my most popular (non jello shot) post.

What makes this dish so amazing is the flavor combinations of the cauliflower and coconut with the spicy sauce. Although this “clean” version is missing some crunch, the flavor elements are still the same!

I made the sauce with Greek yogurt instead of mayo so it was a little bit runnier. It works better if you dip it instead of pouring it on top.

I took out the panko and used coconut flakes and there is no cornstarch or eggs or frying (it’s baked instead).

Everything in this dish is totally clean. I did top it with a sprinkle of sweetened shredded coconut. It adds a really nice finishing sweet flavor.

Lightened Up Bang Bang Cauliflower 
1/2 Cup unsweetened coconut (I use Bobs Red Mill, shredded or flakes are both okay)
1 Head cauliflower
Salt & pepper
1 Tablespoon garlic powder
Diced Green onions
3 Tablespoons coconut oil
1 Tablespoon Greek yogurt
1/2 Teaspoon siracha
1 Teaspoon rice wine vinegar
2 Tablespoons honey
1 Table spoon sweetened shredded coconut (optional)

1. Preheat oven to 350 degrees. Slice your cauliflower florets.

2. Toss your florets in 2 tablespoons coconut oil then toss again with garlic powder and salt and pepper. Place on a baking sheet and bake for 20 mins. Make sure your coconut is sticking to your florets.

3. In a small bowl mix your yogurt, 1 tablespoon of coconut oil, honey, rice wine vinegar and siracha with a whisk until completely combined and smooth. Add more honey or siracha to your liking. (I like mine sweet)

3. Remove your cauliflower from the oven and top with green onions, any of the coconut that didn’t stick to the florets and lastly a table spoon of sweetened coconut.

4. Serve with dipping sauce.

2 Responses to “Lightened Up Bang Bang Cauliflower”

  1. Zebra Princess posted on February 15, 2014 at 11:35 pm (#)

    I don’t see where you are supposed to add the unsweetened coconut, but I assume it’s to be in step 2 along with the garlic powder, salt, and pepper. Could you confirm, please? This sounds great, but I want to make this correctly. Thank you!

  2. lipmjobzr posted on October 1, 2017 at 7:17 am (#)

    Lightened Up Bang Bang Cauliflower +ALs- That’s so Michelle
    +ADw-a href+AD0AIg-

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