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 the cauliflower into bite-sized florets. Arrange your workspace with flour, whisked eggs, and panko breadcrumbs in separate bowls, mixing salt and pepper into the panko.
- Coat the florets in flour, then dip in egg, and finally coat with breadcrumbs. Place them on a parchment paper-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 to combine and bring to a simmer. Slowly pour in cornstarch mixed with cold water while whisking until thickened, simmering longer if needed.
- Drizzle the sauce over the baked cauliflower and gently toss to coat.
- 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
For extra crunch, ensure the cauliflower is well-coated in the breadcrumbs.
Feel free to adjust the seasoning in the sauce to your taste preferences.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking or Air Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 70mg