Baked Crispy Cauliflower Bites in an Asian Sticky, Sweet and Spicy Sauce With Toasted Sesame Oil

Cauliflower is the “It” vegetable now for a couple of years and it seems to be holding it’s place. This baked and roasted cauliflower is drenched in a savory, sweet Asian sauce with a little ginger, 5 spice powder and toasted sesame oil. It’s great as an appetizer piled high on a table or just as a side dish to a grilled meat. Add some pan sautéed tofu if your a vegetarian. It is best served fresh after making to ensure it is still crisp.

Prep Time: 10 minutes

Cooking Time: 22-24 minutes

Servings: 4

Ingredients:

1 head cauliflower, cut into florets

3 egg whites, slightly whipped

1 cup plain breadcrumbs

½ tsp 5 spice powder

1 tsp garlic powder

½ tsp ginger powder

½ tsp paprika

½ tsp salt

¼ tsp pepper

Ingredients For Sauce:

½ cup honey

½ cup soy or gluten free soy or coconut amino acids

3 Tbs rice vinegar or any other mild vinegar

1 Tbs sweet chili sauce or 1 tsp siracha

4 cloves minced garlic

¼ cup cold water

1 Tbs cornstarch

Toppings:

Sesame seeds

Sliced green onions

Sliced hot pepper, such as Jalapeno

Directions:

1. Preheat oven to 400 degrees

2. Line a cookie sheet with parchment paper

3. Add the 3 egg whites to a large ziplock bag, add the cauliflower and shake well until it is all coated very well.

4. In another large ziplock, mix together the bread crumbs, the 5 spice powder, paprika, ginger powder, garlic powder, salt and pepper. Shake a couple of times to mix well. Add the cauliflower florets coated in egg whites into the bag.

5. Pour the coated cauliflower onto your lined cookie sheet. It may be necessary to press some of the extra bread crumb coating onto the cauliflower. Bake for about 20-22 minutes. Watch to make sure the coating is not burning. Make sure to turn around the cookie sheet or flip the florets about halfway through baking.

6. While the cauliflower is baking, prepare the sauce.

7. Pour the honey, soy sauce, sesame oil, vinegar, chili sauce and minced garlic into a small saucepan. Turn the heat onto medium. Bring to a simmer.

8. In a small bowl, combine the cornstarch with the water. Mix very well until dissolved.

9. When the sauce has come to a steady simmer, remove from heat and stir in the cornstarch and stir well immediately to avoid clumps.

10. Mix the cauliflower well with ¾ of the sauce and pour out on a serving platter. Serve extra sauce alongside or pour it all over the top. Sprinkle the sesame seeds and the green onions on top.

11. Serve as an appetizer or a side dish, or a main dish with chicken or tofu stirred in. If serving as a main dish, then serve on top of rice.