About
Atop a bed of tender kale with sharp parmesan and sour pickled onions, you find what makes Bang-Bang Salad such a blast of flavor! It's bang-bang cauliflower; air-fried to perfection, with the tender, mild cauliflower heart surrounded by a crisp breadcrumb coating! And of course, the tangy, creamy, spicy, and sweet bang-bang sauce... who needs any other dressing when they have a sauce like that? Bang-Bang Salad is a banging good time.
Ingredients
- For the fried cauliflower:
- 2 large eggs, lightly beaten
- 1 cup panko breadcrumbs
- 1 cup seasoned fine breadcrumbs
- 1 head cauliflower, cut into florets
- olive oil cooking spray, to taste
- For the bang-bang sauce:
- 1/2 cup mayonnaise
- 4 tablespoons jarred sweet chili sauce
- 3 teaspoons jarred chili-garlic sauce
- 3 tablespoons chives, freshly chopped
- For the kale salad:
- 1 large bunch kale, leaves removed from stems, chopped
- 2 tablespoons olive oil
- 1 lime, freshly juiced
- kosher salt, to taste
- black pepper, to taste
- 1/3 cup parmesan cheese, shaved
- 1/4 cup jarred sliced pickled onions, can substitute red onions, sliced
Directions
Step 1 -Preheat the air fryer to 400 degrees F.
Step 2 -In a large bowl, add the beaten eggs.
Step 3 -In a second bowl, add the panko and the seasoned breadcrumbs.
Step 4 -Dip the cauliflower florets into the egg and then into the panko-breadcrumb mixture.
Step 5 -Place the coated florets in a single layer on the wire rack of the air fryer and spray them with the olive oil cooking spray. You may need to work in batches.
Step 6 -Air-fry the cauliflower florets until they are browned and crispy, about 15 minutes.
Step 7 -Transfer the cauliflower florets to a plate and repeat the air-frying process, as needed, with the remaining cauliflower.
Step 8 -While the cauliflower is air-frying, in a bowl, add the mayonnaise, the sweet chili sauce, and the chili-garlic sauce and whisk to combine.
Step 9 -Sprinkle the bang-bang sauce with the chives.
Step 10 -While the cauliflower is air-frying, in a serving bowl, add the kale and the olive oil and massage the oil into the kale.
Step 11 -Allow the leaves to sit until they soften and are no longer bitter, about 10 minutes.
Step 12 -Drizzle the kale with the lime juice.
Step 13 -Season the kale with the salt and the pepper.
Step 14 -Add the parmesan and the pickled onions to the kale and toss to combine.
Step 15 -Top the salad with the bang-bang cauliflower, drizzle with the bang-bang sauce, and serve.
