Just another quick little vegetarian / vegan side dish. Quick simple and tasty, a perfect side dish for a bowl of rice or pho.
Cauliflower heads can be roasted, grilled, boiled, fried, steamed, pickled, or eaten raw. When cooking, the outer leaves and thick stalks are typically removed, leaving only the florets (the edible “curd” or “head”). The leaves are also edible but are often discarded.
Cauliflower is a popular low-calorie, gluten-free alternative to rice and flour. Between 2012 and 2016, cauliflower production in the United States increased 63%, and cauliflower-based product sales increased 71% between 2017 and 2018. Cauliflower rice is made by pulsing cauliflower florets followed by cooking the result in oil. Cauliflower pizza crust is made from cauliflower flour and is popular in pizza restaurants.
- 1/2 Head cauliflower Broken in to bite sized florets
- 1/2 cup AP Flour
- 2 ea Eggs Beaten with 1 tbsp water
- 2 cup Panko
- Salt and Pepper Season Well
- 1/3 cup Honey
- 1/3 cup Soy Sauce Low Sodium
- 1 tbsp Sambal oelek
- 2 cloves Minced Garlic
- 1 tbsp Grated Ginger
- 1 ea Lime Zested and Juiced
- 1 tbsp Rice Vinegar
- 2 tbsp Corn Starch
- 1/4 cup Water
- Preheat oven to 400, place rack in middle
- Line sheet pan with foil and lube.
- Create dredging station, 1 bowl for flour, 1 bowl for egg wash, 1 large bowl for panko
- In large bowl toss florets in flour, dip in egg and dredge in panko, cover well
- Move to sheet pan and season liberally with salt and pepper
- Bake until golden, 25-30 minutes
- In small bowl,m mix cornstarch and water to create a slurry
- In small saucepan over medium heat, combine rest of sauce and bring to a low boil
- Reduce heat to medium low and add cornstarch slurry, return to a simmer and stir until sace thickens. ~3-4 minutes
- Set oven to broil
- Retrieve cauliflower from oven, should be tender crisp.
- Toss cauliflower with sauce and return to broil 2-4 minutes
- Should be tender crisp with some charing
Be the first to write a comment.
You must be logged in to post a comment.