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Honey Garlic Glazed Baked Cauliflower
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Ingredients:
1 Head of Cauliflower, cut into florets
2 Cups Panko Breadcrumbs
4 Large Eggs, whisked
1/2 Cup Honey
1 Tbsp Garlic, minced
1 1/2 Tsp Onion Powder
2 1/2 Tbsp Soy Sauce
1 1/2 Tbsp Sriracha
1/3 Cup Water
4 Tsp Cornstarch
Green Onions, for topping
Directions:
Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
Chop the cauliflower into florets.
In a large mixing bowl, whisk the eggs. Add the cauliflower and toss to coat.
Add the breadcrumbs to a bowl. Add the cauliflower, a few at a time, and toss to coat. Place on the baking sheet and continue until all cauliflower is coated.
Bake for 20-25 minutes or until the breadcrumbs are lightly toasted.
While the cauliflower is baking, make the sauce. Add the honey, garlic, onion powder, soy sauce, and sriracha to a saucepan. Bring to a simmer.
Combine the cornstarch and water in a bowl. Add to the saucepan and stir to combine. Let the sauce continue to slowly boil and thicken, about 5 minutes. Remove the sauce from the heat.
Add the cooked cauliflower to a large mixing bowl. Pour the sauce over the top. Stir to coat.
Serve warm on a bed of rice with sliced green onions on top.
***This recipe can be made vegan by substituting the eggs with Bob's Red Mill Egg Replacer and by substituting the honey with agave nectar***
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Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
Chop the cauliflower into florets.
In a large mixing bowl, whisk the eggs. Add the cauliflower and toss to coat.
Add the breadcrumbs to a bowl. Add the cauliflower, a few at a time, and toss to coat. Place on the baking sheet and continue until all cauliflower is coated.
Bake for 20-25 minutes or until the breadcrumbs are lightly toasted.
While the cauliflower is baking, make the sauce. Add the honey, garlic, onion powder, soy sauce, and sriracha to a saucepan. Bring to a simmer.
Combine the cornstarch and water in a bowl. Add to the saucepan and stir to combine. Let the sauce continue to slowly boil and thicken, about 5 minutes. Remove the sauce from the heat.
Add the cooked cauliflower to a large mixing bowl. Pour the sauce over the top. Stir to coat.
Serve warm on a bed of rice with sliced green onions on top.
***This recipe can be made vegan by substituting the eggs with Bob's Red Mill Egg Replacer and by substituting the honey with agave nectar***
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