Sticky Garlic Cauliflower
This Sticky Garlic Cauliflower tastes just like the sticky garlic chicken from your favorite Chinese takeout place, but totally vegetarian (and WAY delicious!)
So…we bought a house! The tulip-man and I spent the last two years crammed into a closet of a house, and finally took the plunge and upgraded our bungalow to a real life house. But you know how sometimes you have to make a mess in order to clean? Well, the tulip-man has done just that.
Everyday I come home from school to a new destruction. Monday the floors disappeared. Yesterday the ceilings lay in shambles on the driveway. I mean, it’s going to look amazing and shiny and new and beautiful when we’re finished, but at the moment it’s a cement shell of a home (that we somehow have to live in by Sunday) (!!!).
So while he’s been busting his butt tearing apart and reconstructing our home, I’ve been over here reconstructing…cauliflower. Or at least, reconstructing the idea of how cauliflower should taste. Because cauliflower, my friends, is a true chameleon, and this Sticky Garlic Cauliflower just about proves it.
I know that as a food blogger I should be comfortable with all types of cooking, but there’s one type of cooking that I just hate. And not because it’s unhealthy or anything, but because I’m a huge scaredy cat who is already a walking fire hazard, even without the addition of this cooking method. Can you guess which it is? Yep, frying.
I hate frying! But sometimes this aversion to frying helps me to create the best (much healthier dishes). Case in point, Asian-style cauliflower. We made General Tso’s Cauliflower a while back, and today we’re changing it up to make Sticky Garlic Cauliflower! And the secret to non-fried yet crispy cauliflower? A quick dredge in panko!
Sticky Garlic Cauliflower
- ½ head cauliflower
- ½ cup all-purpose flour 60 g
- 2 large eggs
- 1 cup panko breadcrumbs 50 g
- ¼ tsp each salt and pepper
- ½ cup low sodium soy sauce 120 mL
- ½ cup hoisin sauce 120 mL
- 2 Tbsp honey
- 4 cloves garlic minced
- 1 Tbsp fresh grated ginger
- 1 Tbsp sriracha
- Prep: Preheat oven to 400 degrees F (204 C). Arrange workspace, placing flour, egg, and panko in separate bowls. Mix salt and pepper into panko.
- Dredge: Cut cauliflower into bite-sized florets. Working in batches, coat the florets in flour, then egg, then breadcrumbs. Set on a parchment paper-lined baking sheet. Bake for 15 to 20 minutes, or until crispy.
- Sauce: Set a small saucepan over medium heat and add all “Sauce” ingredients. Whisk to combine, bring to a simmer, and cook for about 5 minutes, until it begins to thicken. Drizzle sauce over the baked cauliflower and gently toss to evenly coat.
I first published this Sticky Garlic Cauliflower on Amanda’s Cookin.