Everyone knows that cooked cauliflower isn’t crunchy, don’t they? Surprise! This cauliflower has been lightly battered and baked to crispy perfection. This provides a nice contrast between the crunchy outer coating and the sweet, roasted taste and yielding texture of the inside.

These savory little morsels might just convert those who don’t like cauliflower into diehard fans with the very first bite! They make an especially tasty appetizer for a party, and they are conveniently speared with a toothpick, making them easy for your guests to carry and eat while they mingle and socialize. You will become known as the hostess that dared to serve cauliflower as something other than a crudité.

 

INGREDIENTS

1 small head of cauliflower, cut into bite-sized florets

2 cups panko bread crumbs

2 large eggs

For the Sauce:

6 Tbsp. honey

4 garlic cloves, minced

1 tsp onion powder

6 Tbsp. water + 2 tsp cornstarch

1 ½ Tbsp. low sodium soy sauce

½ Tbsp. Sriracha sauce

DIRECTIONS

Preheat oven to 400 degrees F. Whisk eggs in a small bowl, set aside. Place panko bread crumbs in a separate bowl, set aside. Place parchment paper on a large baking sheet, set aside.

Dip each cauliflower floret into the egg mixture, wiping off the excess with your fingers and roll in panko crumbs to fully coat. Place on baking sheet. Repeat for all cauliflower florets. If your breadcrumbs start clumping together, either press them on with your fingers or replace the breadcrumbs with fresh ones.

Bake until coating is golden brown and crunchy, about 15-20 minutes.

While the cauliflower bakes, make the sauce. In a small bowl, stir cornstarch and water until completely dissolved, set aside. In a small sauce pan, add all sauce ingredients (except cornstarch mix). Bring to a low boil, stirring to combine ingredients. Turn down heat and slowly add cornstarch mix, stirring constantly. Return to a simmer, stirring, until sauce thickens, about 2 minutes. Remove from heat. Sauce will thicken even more as it cools. Place cauliflower in a serving bowl. Drizzle sauce over cauliflower and gently toss to coat. Use fresh chopped scallions to garnish, if desired.

 

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Quick Tip:  The recipe provides for enough sauce to scantly cover the amount of florets that one small head of cauliflower yields. If you want to thoroughly coat the florets, or if you used a larger head of cauliflower, it is a good idea to double the sauce portion of the recipe.

Recipe courtesy of Kirbie at Kirbie’s Cravings, photo courtesy of delish.com