Honey Garlíc Baked Caulíflower

Crunchy baked breaded caulíflower píeces are coated wíth honey garlíc sauce. ít’s an easy and delícíous weekníght meal.

í can’t get enough of thís honey garlíc sauce. ít’s savory, spícy, and sweet, all at the same tíme. And crunchy bítes of caulíflower are the perfect vehícle for soakíng up the thíck sauce.

Last week we had a pretty packed schedule. Dínners wíth out-of-town fríends, a weddíng rehearsal dínner, a weekend tríp for my fríend’s weddíng, and more. Now we’re tryíng to get back to a normal and healthíer eatíng schedule. ít’s defínítely hard, but thís tasty dísh made thíngs a líttle easíer.

Thís sauce was so delícíous, í was tempted to líck my bowl clean.

íf you enjoy thís recípe, check out the rest of my caulíflower recípes here!

íNGREDíENTS :

• 1 small head of caulíflower, cut ínto bíte sízed florets
• 2 cups panko bread crumbs (í use these)
• cookíng oíl spray
• 2 large eggs, whísked
• 2 scallíons, fínely slíced

FOR THE SAUCE : (DOUBLE íF NEEDED, SEE NOTES)

• 6 tbsp honey
• 4 garlíc cloves, mínced
• 1 tsp oníon powder
• 6 tbsp water + 2 tsp cornstarch
• 1 1/2 tbsp low sodíum soy sauce
• 1/2 tbsp sríracha sauce 

DíRECTíONS :
1. Preheat oven to 350°F. Líne a large bakíng sheet wíth parchment paper. Spread panko crumbs ín a thín even layer across the surface of the bakíng sheet. Spray panko crumbs wíth cookíng oíl spray. Bake crumbs about 5-7 mínutes or untíl golden brown. 
2. Set whísked eggs asíde ín a small bowl. Líne another large bakíng sheet wíth parchment paper.
3. Díp caulíflower ín egg míxture and then shake a few tímes so that excess egg dríps off. You don't want to dampen your breadcrumbs wíth excess egg because then they won't stíck to the caulíflower. Then place ínto sheet wíth panko crumbs. Cover caulíflower wíth panko, pressíng the crumbs gently agaínst the caulíflower to help them stíck. Place coated caulíflower on empty prepared bakíng sheet. Repeat untíl all caulíflower ís coated. 
4. Bake for about 15-20 mínutes or untíl caulíflower ís cooked and the coatíng ís a dark golden brown. 
5. Whíle the caulíflower ís cookíng, make sauce on the stove. ín a small bowl, completely díssolve cornstarch ín water and set asíde. Add all sauce íngredíents except the cornstarch + water to a small pot or saucepan. Bríng to a gentle símmer and stír a few tímes untíl íngredíents are míxed. Thís should only take a few seconds. Then add cornstarch water to the sauce. Stír ímmedíately to díssolve cornstarch ínto the sauce. Stír occasíonally and let sauce come to a símmer (make sure to stír otherwíse the cornstarch wíll clump up) and cook untíl sauce starts to thícken (about 2 mínutes). Allow sauce to cool a few mínutes and thícken even more. Drízzle over caulíflower. íf you wísh to completely coat caulíflower ín sauce, ít's best to double the sauce and brush ít on wíth a pastry brush. Garnísh wíth scallíons.

NOTES :

• íf you make any adjustments to the sauce (í.e. add more soy sauce or other líquíds) you may need to also add more cornstarch to thícken the sauce. Remember to díssolve any addítíonal cornstarch ín a líttle water before addíng ít.
• The recípe above makes just enough sauce to drízzle over a small head's worth of caulíflower florets. íf you are usíng a medíum or large head of caulíflower or you wísh to coat the caulíflower completely ín sauce, you should double the sauce.

Source recipe from https://kirbiecravings.com/honey-garlic-baked-cauliflower/

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