Bang Bang Broccoli
The best way to enjoy broccoli; roasted and served with creamy spicy sauce!
Equipment
- Parchment Paper
- Bowl or jar for the sauce
- Mini whisk
Ingredients
- 2 heads broccoli broken into florets
- 1½ tbsp extra virgin olive oil
- 1 tbsp cornstarch
- 3 tbsp cornflake breadcrumbs or panko
- 1 tbsp nutritional yeast
- 1 tsp paprika
Bang Bang Sauce
- ¼ cup tahini
- 2 tbsp sriracha adjust depending on spice you want
- 1 tbsp sweet chili sauce heaping
- 2 tbsp water to thin, if needed
Topping
- 1 tsp sesame seeds or to taste
Instructions
- Preheat the oven to 400F.
- Break the broccoli into florets, and transfer to a large bowl. Coat in the olive oil, then add all listed spices. Toss until evenly covered.
- Transfer to the sheet pan, and roast for 20 minutes, tossing halfway through, until golden.
- While the broccoli bakes, prepare the sauce by combining all ingredients in a bowl until completely smooth. Add water 1 tablespoon at a time to thin until the sauce is shiny and pourable.
- Once the broccoli is done baking, remove from the oven and drizzle the sauce over the top. Toss and top with sesame seeds, if desired.
Notes
- If you're gluten-free, double-check the ingredients in your bang bang sauce.
- If you can't handle too much spice, try the bang bang broccoli sauce without sriracha. You can also generally play around with the ratio of tahini and hot sauce.
- Cut or break the broccoli into florets as equal in size as possible. This will guarantee that all of the broccoli bakes thoroughly.
- Got an air fryer? Even better! You can save some time by cooking in an air fryer, or leave for the full 20 minutes for the extra crunch.
Nutrition
Serving: 1g | Calories: 302.6kcal | Carbohydrates: 37.6g | Protein: 13g | Fat: 14.5g | Saturated Fat: 2.2g | Polyunsaturated Fat: 4.4g | Monounsaturated Fat: 6.9g | Sodium: 401.4mg | Potassium: 1097.7mg | Fiber: 9.5g | Sugar: 8.4g | Vitamin A: 2151.2IU | Vitamin C: 280.6mg | Calcium: 165.5mg | Iron: 6.3mg