In the realm of vegetarian cuisine, finding dishes that pack a flavorful punch while offering satisfying textures can be a delightful culinary adventure. Today, we’re exploring a recipe that not only hits these notes but does so with a finesse that can convert even the most ardent meat lovers: Honey Garlic Baked Cauliflower. This dish combines the tender yet crisp essence of baked cauliflower with a sweet and garlicky sauce, creating a symphony of flavors that will tantalize your taste buds. Let’s dive into the recipe, which serves up to 4 people and can be prepared and cooked in a mere 35 minutes.
Ingredients:
For the Cauliflower:
- 1 small head of cauliflower, cut into bite-sized florets
- 2 cups of panko bread crumbs
- Cooking oil spray
- 2 large eggs, whisked
- 2 scallions, finely sliced for garnish
For the Sauce:
- 6 tbsp honey
- 4 garlic cloves, minced
- 1 tsp onion powder
- 6 tbsp water + 2 tsp cornstarch (for thickening)
- 1 1/2 tbsp low sodium soy sauce
- 1/2 tbsp sriracha sauce (adjust according to spice preference)
Directions:
Preparing the Crumbs and Cauliflower:
- Crisp Up Panko: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper. Evenly spread the panko crumbs across it and lightly spray with cooking oil. Bake for about 5-7 minutes, or until they’re golden brown, offering a deeper flavor and crunch to our cauliflower.
- Coat the Cauliflower: While the crumbs are toasting, prepare your cauliflower. Place the whisked eggs in a small bowl. Dip each cauliflower floret into the egg, letting the excess drip off, then coat it generously with the toasted panko crumbs. Arrange these coated florets on a separate parchment-lined baking sheet.
Baking:
- Bake to Perfection: Bake the coated cauliflower for 15-20 minutes. You’re looking for a dark golden brown finish, indicating a crispy exterior with a soft, cooked interior.
Sauce Creation:
- Simmer the Sauce: As the cauliflower bakes, prepare your honey garlic sauce. Dissolve the cornstarch in water and set it aside. Combine the honey, minced garlic, onion powder, soy sauce, and sriracha in a small pot over low heat. Add the cornstarch mixture, stirring occasionally until the sauce simmers and thickens to a lush, velvety texture.
Serving:
- Dress and Enjoy: Once the cauliflower is baked to perfection, let it cool slightly before drizzling it generously with the honey garlic sauce. Garnish with finely sliced scallions for a pop of color and freshness.
Nutritional Information:
- Calories: 320 kcal per serving
- Servings: This recipe yields 4 servings, making it a perfect centerpiece or side dish for your meal.
This Honey Garlic Baked Cauliflower recipe is not just a testament to how versatile and satisfying vegetarian dishes can be, but it’s also a reminder that eating healthily doesn’t mean sacrificing flavor or texture. Whether you’re looking to impress guests at a dinner party or simply spice up your weeknight dinner routine, this dish promises to deliver on all fronts. Enjoy your culinary adventure!
Honey Garlic Baked Cauliflower
Ingredients:
1 small head of cauliflower, cut into bite-sized florets
2 cups panko bread crumbs
Cooking oil spray
2 large eggs, whisked
2 scallions, finely sliced
For the Sauce:
6 tbsp honey
4 garlic cloves, minced
1 tsp onion powder
6 tbsp water + 2 tsp cornstarch
1 1/2 tbsp low sodium soy sauce
1/2 tbsp sriracha sauce
Directions:
Preheat oven to 350°F. Line a large baking sheet with parchment paper. Spread panko crumbs in a thin even layer across the surface of the baking sheet. Spray panko crumbs with cooking oil spray. Bake crumbs about 5-7 minutes or until golden brown.
Prepare cauliflower: Set whisked eggs aside in a small bowl. Line another large baking sheet with parchment paper.
Dip cauliflower in egg mixture and then shake a few times so that excess egg drips off. Then place into sheet with panko crumbs. Cover cauliflower with panko, pressing the crumbs gently against the cauliflower to help them stick. Place coated cauliflower on empty prepared baking sheet. Repeat until all cauliflower is coated.
Bake for about 15-20 minutes or until cauliflower is cooked and the coating is a dark golden brown.
Make sauce: While the cauliflower is cooking, dissolve cornstarch in water and set aside. Add all sauce ingredients except the cornstarch water to a small pot or saucepan. Bring to a gentle simmer and stir a few times until ingredients are mixed. Then add cornstarch water to the sauce. Stir occasionally and let sauce come to a simmer and cook until sauce starts to thicken (about 2 minutes).
Serve: Allow sauce to cool a few minutes and thicken even more. Drizzle over cauliflower and garnish with scallions.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 320 kcal | Servings: 4 servings