• Wash and cut cauliflower into bite sized florets and set aside. (Don't waste the stalk bits, include them, they may not look as cute but they are delicious too!)
• Preheat oven to 425°F
• In a large bowl whisk together chickpea flour, nutritional yeast, garlic powder, onion powder and water until combined and smooth
• In another large bowl, add panko and shredded coconut
• Add cauliflower florets into batter mixture and mix until all the cauliflower is lightly coated
• Now move battered cauliflower into the panko bowl. Do not dump extra batter into panko bowl.
• Gently stir to lightly coat each cauliflower in panko and then place onto a parchment lined baking sheet, leaving space between each piece. (You may need two baking sheets, Do not over crowd.)
• Bake the cauliflower for 22-26 minutes until golden brown. No need to flip, but if you are using multiple sheet pans, rotate the pans halfway through.
• While cauliflower is baking, prepare your Bang Bang Sauce. Combine all ingredients into a bullet style blender and blend on high until fully combined and smooth.

Serving Suggestions

• You can toss the cauliflower with the sauce right out of the oven and serve OR you can choose to dip the cauliflower in the sauce OR drizzle the sauce over the cauliflower.
• It's also delicious over rice as a complete meal! Top with green onions and/or cilantro if you're fancy!