Oh the days of when I used to go to the Chinese carry out and get either sweet and sour chicken or general tso. Ummm….. just sitting here thinking about it makes my mouth water for some and revisit those old days. But I won’t because not only are those types of meals fattening but they can be loaded with MSG which can cause me to swell. So those meals aren’t looking so good to me now.
However, in my quest to find delicious and healthy meals. I just happened to stumble upon this beauty that recreates my old classics without the fat and the not so good-for-you MSG. Honey Baked Cauliflower! Oh what a joy it is to recreate your favorite dishes but with a healthy twist. How I can’t wait to dive right in and eat this while just relaxing on my sofa. Yes, it’s comfort food at it’s very best…. sweet, sticky and yummy. Would you like to partake of this sweet goodness? Well, let me stop going on and on and get right to it. Thanks to http://kirbiecravings.com/2016/01/honey-garlic-baked-cauliflower.html… you’re able to make this delicious recipe to enjoy as well.
- 1 small head of cauliflower, cut into bite sized florets
- 2 cups panko bread crumbs (Kikkoman brand preferred for even baking)
- 2 large eggs, whisked
for the sauce:
- 6 tbsp honey
- 4 garlic cloves, minced
- 1 tsp onion powder
- 6 tbsp water + 2 tsp cornstarch
- 1 1/2 tbsp low sodium soy sauce
- 1/2 tbsp sriracha sauce
- Or Annie Chun’s Korean sweet and spicy sauce in place of the soy and sriracha
- Preheat oven to 400F. Set whisked eggs aside in a small bowl. Set panko crumbs aside in a separate bowl. Line a large baking sheet with parchment paper.
- Dip cauliflower in egg mixture and then shake a few times so that excess egg drips off. You don’t want to dampen your breadcrumbs with excess egg because then they won’t stick to the cauliflower. Then roll in panko a few times until fully coated and place on baking sheet. Repeat until all cauliflower is coated. About halfway through, your breadcrumbs may start to clump together from the egg coating touching it, making it harder to stick to the cauliflower. To help get these clumps to stay on the cauliflower, gently press them with on when coating the cauliflower.
- Bake for about 15-20 minutes or until coating is a dark golden brown and crunchy.
- While the cauliflower is cooking, make sauce on the stove.In a small bowl, completely dissolve cornstarch in water and set aside. Add all sauce ingredients except the cornstarch + water to a small pot or saucepan. Bring to a gentle simmer and stir a few times until ingredients are mixed. This should only take a few seconds. Then add cornstarch water to the sauce. Stir until sauce reaches a simmer again (make sure to stir otherwise the cornstarch will clump up) and cook until sauce thickens (about 2 minutes). Allow sauce to cool a few minutes and thicken even more. Drizzle over cauliflower or toss cauliflower in sauce. Garnish with fresh chopped scallions if desired.
- If you make any adjustments to the sauce (i.e. add more soy sauce or other liquids) you may need to also add more cornstarch to thicken the sauce. Remember to dissolve any additional cornstarch in a little water before adding it.
- You should have enough sauce to drizzle over all the cauliflower but if you want to coat your cauliflower or you used more than a small head of cauliflower, you may want to double the sauce.
image and recipe from © Kirbie’s Cravings.
Enjoy with Love,