Crispy Baked Orange Cauliflower
bowl, knife, saucepan
Pre-heat the oven to 200C / 400F / Gas Mark 6
- 125 g panko breadcrumbs
- 1 eggs
Break two eggs into one bowl and whisk together. Put the panko breadcrumbs into another bowl.
- ½ cauliflower
Cut the cauliflower into bite-sized florets.
Dip the cauliflower florets into the whisked egg, then into the breadcrumbs to coat evenly. Do this in batches. Put the coated florets onto a baking sheet in a single layer.
Add the baking tray into the oven for about 20 minutes (or until golden and crunchy).
- 45 g orange juice
- 1 tbsp water
- 25 g sugar
- ¾ tbsp vinegar
- 20 g light soy sauce
- 1 cloves garlic
- ½ tsp ginger
- ½ tbsp Sriracha
- ½ tbsp ketchup
While the cauliflower bakes, combine all the sauce ingredients in a saucepan. Bring to a boil, stirring constantly.
- 1 tbsp cornflour
- ½ tbsp water
Add the slurry ingredients together in a small bowl and mix until smooth and pour into the sauce to thicken. Cook for 1-2 minutes.
Once the cauliflower is cooked, place them into a bowl and pour over the sauce. Gently toss to coat the cauliflower.
- 1 scallions (for garnish)
- ½ pinch sesame seed (for serving)
- rice (for serving)
Garnish with chopped scallions and sesame seeds if desired. You can serve on a bed of vegetable rice (optional)