This Sticky Garlic Cauliflower tastes just like the sticky garlic chicken from your favorite Chinese takeout place, but totally vegetarian (and WAY delicious!)
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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
Cuisine Chinese
Keyword cauliflower fakeout, cauliflower takeout, chinese cauliflower, sticky garlic cauliflower
Diet Dairy-Free, Vegetarian
Occasion Game Day, Thanksgiving
Time 30 minutes or less, 45 minutes or less
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 263kcal
Author Sarah Bond

Ingredients

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

Sauce

  • 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

Instructions

  • 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.

Nutrition

Serving: 1serving | Calories: 263kcal | Carbohydrates: 48g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 94mg | Sodium: 1813mg | Potassium: 282mg | Fiber: 3.4g | Sugar: 19.5g | Calcium: 40mg | Iron: 2.7mg