Despite the produce section being ravaged through on every trip I’ve made to the grocery store lately, there always seems to be broccoli. (Roasted broccoli is a staple in my home so I was very happy about this!)

During our stay-at-home order, I wanted to create a recipe using readily available ingredients + ingredients that you likely have at home. 

If you’re used to gluten-free cooking, you likely have most of these ingredients at home. If you don’t, or you’re unable to find anything on the ingredient list, I’ve created a whole list of substitutions so you can use what you have at home to make this delicious Bang Bang Broccoli! 

This recipe starts by making the bang bang sauce. When making this sauce, be sure to combine all ingredients EXCEPT FOR the mayo and sriracha, which will not blend well on the stove and are added once the sauce cools down.

(I had an overly dramatic meltdown while making this sauce, forgetting to wait on these ingredients, and ruining my sauce by trying to add ingredients to thicken it that resulted in a giant blob. Crisis was averted by me taking a few deep breaths, laughing at my quarantine broccoli meltdown, and starting over - but I’m hoping to help you avoid that whole situation. 😉)

When preparing your broccoli, it’s helpful to not chop off the entire stem. You’ll need a little space to hold onto for dipping in the batter!

Once you dip this broccoli in the batter, be sure it’s fully coated and shake off the excess. This (in combination with the Panko breadcrumbs) will help you get a nice, crispy outside.

It’s great over rice, paired with a side of protein, or delicious all on its own.

1/2 cup white wine vinegar*

1/3 c water

3 cloves garlic

1 inch piece of fresh ginger*

1/4 c honey*

1 tsp red pepper flakes

2/3 cup Avocado Oil Mayo (like Primal Kitchen)

2 tbsp sriracha*

1 C. Almond Milk*

1 tbsp Apple Cider Vinegar*

1/4. C + 1 tablespoon coconut flour*

1/2 C. tapioca flour*

1 tsp salt

1 head of broccoli

3/4 C. Gluten-Free Panko Breadcrumbs (I love these Chickpea Panko ones!)

Two mixing bowls

A nonstick baking sheet*

*Substitutions below if you don’t have these ingredients

1. Start by making the bang bang sauce. Mince garlic and grate ginger (I like to use a microplane zester for the ginger because I find it to be much easier!) Combine all ingredients EXECPT FOR the mayo and sriracha into a small pot. Bring to a boil on the stovetop for 3 minutes, then turn to a heat and let simmer for 10 minutes or until it starts to thicken. Remove from heat and set aside to cool.

2. Preheat oven to 425°.

3. Combine almond milk and apple cider vinegar in a large bowl; stir gently and set aside to make dairy-free buttermilk.

4. Chop head of broccoli into bite size pieces. Don’t remove too much of the stem; you’ll need it for dipping!

5. Make the batter. In your bowl of almond milk + ACV, combine remaining ingredients and mix well until you have a cake batter texture. 

6. Put Panko breadcrumbs in another bowl. Dip broccoli into batter, shaking off excess better, than dip into Panko breadcrumbs until fully coated. 

7. Place on a nonstick baking sheet, or lightly spray avocado oil* onto an aluminum foil lined baking sheet. Bake at 425° for 20-25 minutes, or until cooked through & lightly golden.

8. Finish the bang bang sauce; with the sauce cooled down, add in mayo + sriracha and mix well.

9. Combine broccoli & bang bang sauce. Enjoy!