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!

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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!)

Course Appetizers, Main Dishes, Side Dishes

Diet Dairy-Free, Vegetarian

Occasion Game Day, Thanksgiving

Time 30 minutes or less

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 servings

Calories 263 kcal

Author Live Eat Learn

Ingredients

Cauliflower

• 1/2 head cauliflower
• 1/2 cup all-purpose flour 60 g
• 2 large eggs
• 1 cup panko breadcrumbs 50 g
• 1/4 tsp each salt and pepper

Sauce

• 1/2 cup low sodium soy sauce 120 mL
• 1/2 cup hoisin sauce 120 mL
• 2 Tbsp honey
• 4 cloves garlic minced
• 1 Tbsp fresh grated ginger
• 1 Tbsp sriracha

Instructions

1. 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.

2. 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.

3. 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.

Nutrition Facts

Sticky Garlic Cauliflower

Amount Per Serving (1 serving)

Calories 263 Calories from Fat 36

% Daily Value*

Total Fat 4g 6%

Saturated Fat 1g 5%

Cholesterol 94mg 31%

Sodium 1813mg 76%

Potassium 282mg 8%

Total Carbohydrates 48g 16%

Dietary Fiber 3.4g 14%

Sugars 19.5g

Protein 9g 18%

Calcium 4%

Iron 15%

* Percent Daily Values are based on a 2000 calorie diet.

Handy products for Sticky Garlic Cauliflower

This Sticky Garlic Cauliflower first appeared over on Amanda’s Cookin’, where I’m a contributor. This post contains affiliate links, meaning if you make a purchase after clicking a link, I may earn a commission (at no extra cost to you!). Thanks for supporting Live Eat Learn and the creation of out tasty vegetarian recipes!