You would never know it by looking at the photos, but this is cauliflower. But this cauliflower is baked, not fried and takes less than 30 minutes to make. It’s crispy, it’s tangy, sweet and it’s good. You’re going to love it!
Ok, it’s not the most diet friendly but it’s far from unhealthy. What I love about this recipe is it takes one of the least sexy vegetables and turns it into something very exciting. If you want to make your meal a little more well rounded, you can take some of the cauliflower and add other greens of vegetables to fill up your bowl.
The best part of this, is that leftover cauliflower is even better the next day, its not as crunchy but it gets a soft puffy texture which is delightful.
Try this out for your friends and family, even for kids who don’t like vegetables or meat lovers, these crispy bites are hard to resist!
Honey Garlic Cauliflower
- 1 small head cauliflower cut into small florets, 300 g
- 1 large beaten egg or plant based milk
- 1 cup bread crumbs
For the sauce
- 3 tbsp honey
- 3 large garlic cloves, crushed
- 1 tbsp tamari
- 2 tsp sriracha, or to taste
- 2 tsp cornstarch
- 2 tsp cold water
Preheat oven to 180°C. Line a baking sheet with parchment paper. Set egg or milk in a small bowl. Set bread crumbs in another bowl.
Dip each cauliflower floret, in the egg or milk mixture. Shake to drain the excess. Then, roll on breads crumbs several times, until well coated.
Bake cauliflower for about 15 minutes or until golden.
In the meantime, prepare the sauce. First, mix cornstarch and cold water and set aside. In a saucepan, add honey, garlic, tamari, sriracha and stir until all the ingredients are mixed. Then, add cornstarch water to the sauce and stir until it thickens.
Allow sauce to cool down a bit, it will thicken even more.
When cauliflower is ready, add to the saucepan with the sauce and mix until well coated. Serve basmati rice, chives and sesame seeds.
If you're using a bigger cauliflower head, I would recommend to double up the ingredients for the sauce!