Recipe: Bang Bang Broccoli

Ingredients

1 lb. broccoli, chopped into florets
¾ cup all-purpose flour
1 tablespoon sambal oelek or any chili paste
½ cup cornstarch
¾ cup unsweetened almond milk or any nut milk
2 teaspoons lemon juice or apple cider vinegar
½ teaspoon sea salt
½ teaspoon ground black pepper
1 teaspoon garlic powder
½ teaspoon onion powder
1 cup crispy Panko breadcrumbs seasoned with salt, pepper, onion powder & garlic powder

Mix all the sauce ingredients together in a bowl and set aside.
Preheat the oven to 450°F (230°C) and line a baking sheet with a silicone mat or greased foil.
Cut the broccoli into florets, discarding the leaves and stems.
In a bowl, combine the flour, chili paste, cornstarch, nut milk, vinegar, salt, pepper, garlic powder, and onion powder to create a sticky batter.
If the batter is too thick, adjust with more milk as needed.
In a separate bowl, place the panko breadcrumbs.
Coat the broccoli florets in the batter, then transfer them to the panko breadcrumbs to coat completely.
Place the coated florets on the baking sheet with space between them.
Bake for 15 minutes, ensuring the oven is preheated.
After baking, toss the broccoli in the bang bang sauce and return to the baking sheet.
Bake for an additional 1-2 minutes for the sauce to soak in.
Remove from the oven, top with sesame seeds, and serve immediately.

Servings

4 servings

Calories

445

Total fat

23g

Total carbohydrates

55g

Total protein

Sodium

662mg

Cholesterol

0mg