Today’s recipe is something new I am trying. I want to do an ingredient “Spot Light” and do a couple of different recipes highlighting that ingredient. This week I am doing cauliflower. I recently shared a delicious Orange Cauliflower recipe and I think I like this one even more. This is not a vegan recipe as I did use eggs to coat the cauliflower in the panko but you could try using olive oil.
The texture and flavor of this make it the perfect meatless dish. You won’t miss the chicken at all.
- 1 cup Basmati Rice (cooked according to directions)
- 1 large head of cauliflower cut into florets
- 2 cups panko
- 2 large eggs whisked
- 6 tbsp honey
- 1.5 tbsp minced garlic
- 6 tbsp water + 2 tsp cornstarch
- 1/2 tsp chili garlic sauce
- 2 tbsp soy sauce
- green onions for topping
Preheat the oven to 400 degrees. Place the whisked eggs in a bowl and the panko in another bowl. Dip the cauliflower florets first in the egg and then roll in the panko to fully coat. Repeat until all the cauliflower is coated. Spray a baking sheet with oil, place the coated cauliflower pieces on and lightly spray with the cooking oil. Place in oven and cook for 20 minutes. Cauliflower florets will be golden brown.
While the cauliflower cooks make the sauce on the stove. Add the garlic, honey, soy sauce, and chili garlic sauce to a small sauce pan. Bring to a simmer, stirring occasionally. Add the cornstarch to the water dissolving completely, then add to the sauce ,stirring while you add. Bring sauce to a boil and cook for 2 minutes until it thickens.
Toss the cauliflower pieces in the sauce and coat evenly. Serve with rice and top with fresh green onions.