Ingredients
Scale
- ½ head cauliflower
- ½ cup flour, 60g
- 2 large eggs, whisked
- 1 cup panko breadcrumbs, 50 g
- ¼ tsp each salt and pepper
- 1 tbsp sesame oil, 15 ml
- 2 cloves garlic, minced
- 1 tbsp fresh grated ginger
- ½ cup vegetable broth, 120 ml
- ¼ cup soy sauce, 60 ml
- ¼ cup rice vinegar, 60 ml
- ¼ cup brown sugar, 50 g
- 2 tbsp tomato paste, 30 g
- 2 tbsp cornstarch dissolved in 2 tbsp cold water
Instructions
- Preheat the oven to 400°F (204°C). Cut cauliflower into bite-sized florets and arrange workspace with flour, whisked eggs, and panko breadcrumbs in separate bowls. Mix salt and pepper into the panko breadcrumbs.
- Coat the florets in flour, then egg, followed by breadcrumbs. Arrange on a parchment-lined baking sheet.
- Bake for 15 to 20 minutes until crispy.
- In a small saucepan over medium heat, add sesame oil, minced garlic, and grated ginger. Cook for 2 minutes until fragrant. Stir in vegetable broth, soy sauce, rice vinegar, brown sugar, and tomato paste. Whisk and bring to a simmer. Slowly add in cornstarch dissolved in cold water while whisking until the sauce thickens.
- Drizzle the sauce over the baked cauliflower and gently toss to coat it evenly.
- Serve the coated cauliflower over warm rice or quinoa.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Make sure to coat the cauliflower florets evenly for the best crispiness.
For a spicier kick, add red pepper flakes to the sauce while simmering.
Leftovers can be stored in an airtight container and reheated for a quick meal.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 9 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 11 g
- Cholesterol: 70 mg