An all time favorite appetizer of ours is the Bang Bang Shrimp from Bonefish Grill. If you don’t know what I am talking about, then do yourself a huge favor the next time you roll by a Bonefish, stop in for a drink (which are usually awesome!) and order the shrimp. I have not met a single person who has disliked the bang bang.
After making a batch of shrimp for a recent luau party, I had a lot of leftover sauce that I couldn’t let go to waste. What to put it on we pondered? That head of cauliflower being neglected in the back of the fridge?
Yes you , you big, beautiful, white, brain-looking, hunk of anti cancer phyto-chemical nutrition you!
Chopped up the Cauliflower into fairly small, uniform florets. I believe Bonefish deep fries their shrimp, which I had thought about doing, but didn’t feel like making a big mess with the breading and the grease. So I sauteed the cauliflower in a little bit of olive oil in a large wok until nice and golden. Then I folded in the sauce to coat the florets.
For the sauce: You will find a lot of recipes floating around on the web, some with honey, some with peanut butter, some with soy, some with sriracha. The main ingredients are basically just a mix of mayo and sweet chili sauce (Mae Ploy). Experiment on your own to see what you dig on!