Description
A delicious and flavorful dish with crispy cauliflower bites tossed in a sticky sweet and spicy sauce. Perfect as a snack, appetizer, or side dish!
Ingredients
For the Cauliflower:
- 1 large head of cauliflower, cut into bite-sized florets
- 1 cup all-purpose flour (or gluten-free flour)
- 1 cup unsweetened plant-based milk (or regular milk)
- 1 cup panko breadcrumbs (for extra crunch)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp olive oil (if roasting)
For the Sweet & Spicy Sauce:
- 1/3 cup honey (or maple syrup for vegan option)
- 1/4 cup sriracha (adjust to taste)
- 3 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tbsp cornstarch + 2 tbsp water (slurry, for thickening)
- 1 tbsp sesame oil (optional for extra flavor)
For Garnish:
- Sesame seeds
- Sliced green onions
- Fresh cilantro (optional)
Instructions
-
Preheat & Prepare:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. -
Batter the Cauliflower:
In a bowl, whisk together the flour, milk, garlic powder, smoked paprika, salt, and pepper until smooth. Dip each cauliflower floret into the batter, letting excess drip off, then coat in panko breadcrumbs for extra crunch. -
Bake or Fry:
- Bake: Arrange the coated cauliflower on the baking sheet. Drizzle with olive oil. Bake for 20–25 minutes, flipping halfway through, until golden and crispy.
- Fry (optional): Heat oil in a pan over medium-high heat. Fry the florets until golden brown and crispy. Place on a paper towel to drain excess oil.
-
Make the Sauce:
In a small saucepan, whisk together honey (or maple syrup), sriracha, soy sauce, rice vinegar, garlic, and ginger. Bring to a simmer over medium heat. Add the cornstarch slurry and cook until the sauce thickens (about 2–3 minutes). Remove from heat and stir in sesame oil if using. -
Toss & Coat:
Transfer the crispy cauliflower to a large bowl. Pour the sauce over the cauliflower and gently toss until evenly coated. -
Garnish & Serve:
Arrange the cauliflower on a serving platter. Sprinkle with sesame seeds, green onions, and cilantro. Serve immediately!
Notes
- Adjust the spice level by reducing or increasing the sriracha.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.
- For an oil-free option, air fry the cauliflower at 375°F for 15–18 minutes, shaking halfway through.