Ingredients

1.

Heavy Cream
½ cup
2.

Raw Egg
1 large
3.

Coarse Kosher Salt by Morton
1 tsp
4.

Fried Pork Rinds
⅓ ounce
5.

Almond Flour
2 tablespoon
6.

Coarse Kosher Salt by Morton
1 tsp
7.

Cauliflower Florets by Flavorite
12 ounce
8.

Mayonnaise, Store Bought
½ cup
9.

Sriracha
2 tablespoon
10.

Rice Vinegar
1 tablespoon

Instructions

1.
In a small bowl, combine heavy cream, egg, and 1 tsp kosher salt. Whisk well until fully combined. Set aside. The salt might seem like a lot, but you will not be using the entire mixture and it needs to be salty enough to flavor the whole cauliflower floret.
2.
Add pork rinds to a ziploc bag and crush them very well with a rolling pin. You want the crumbs as fine as possible. Place the crushed pork rinds into a bowl and add the almond flour. Mix well to combine.
3.
Dip each cauliflower floret one at a time into the cream mixture and shake off as much cream as possible. You do not want excess moisture to go into the pork rind mixture or else the mixture will no longer stick.
4.
Shake off the excess cream and then dip the cauliflower floret into the pork rind mixture until it is completely coated. Place the florets on a parchment lined baking sheet. Repeat with each floret.
5.
They should look like this once coated and ready to go into the hot oil.
6.
In the meantime, add enough oil to a medium sized saucepan to come up about ¾ of the way in the pot. Heat the oil over medium high heat until the oil reads 375 F-400 F on a high temperature thermometer. Carefully add ¼ of the cauliflower florets into the hot oil and cook them for 1-2 minutes until very nicely golden brown. Remove with a slotted spoon and place on a paper towel lined plate. Repeat with the other florets.
7.
To make the bang bang mayo sauce combine the mayo, sriracha, and rice wine vinegar together and mix well with a spatula or spoon. Place a few pieces of hot fried cauliflower into a small bowl at a time, add a little bit of bang bang sauce and toss gently. Serve immediately.