I made these as a dinner side the other night and they were a huge hit, enough so that I could see these being a main dish. Next time I might do them in the pellet grill to see how that comes out. Anyway, they were almost gone before I could snap a picture.
For the cauliflower:
1 head of cauliflower, cut into bite sized florets
About 1/2 cup of flour
3 eggs beaten with 2 Tbsp water
2 cups panko bread crumbs
For the sauce:
6 Tbsp soy sauce (I used low sodium)
6 Tbsp sugar
4 Tbsp rice wine (I didn’t have rice wine so I just used white cooking wine)
3 Tbsp rice vinegar
1 - 2 Tbsp Huy Fong (rooster) chili garlic paste (I used 2 and it was plenty spicy)
2 Tbsp corn starch
Instructions:
For the cauliflower:
1 head of cauliflower, cut into bite sized florets
About 1/2 cup of flour
3 eggs beaten with 2 Tbsp water
2 cups panko bread crumbs
For the sauce:
6 Tbsp soy sauce (I used low sodium)
6 Tbsp sugar
4 Tbsp rice wine (I didn’t have rice wine so I just used white cooking wine)
3 Tbsp rice vinegar
1 - 2 Tbsp Huy Fong (rooster) chili garlic paste (I used 2 and it was plenty spicy)
2 Tbsp corn starch
Instructions:
- Preheat oven to 375.
- Line a baking sheet with parchment paper.
- Setup a breading station with one bowl of flour, one bowl with beaten eggs, final bowl with panko crumbs.
- Dredge the cauliflower in batches first in the flour, then the eggs and finally in the panko until well coated.
- Place onto baking sheet in a single layer, bake 20-25 minutes until just taking on some color.
- Meanwhile mix all the sauce ingredients together in a small sauce pan, and heat until nice and thick.
- When cauliflower is done, place into a bowl and pour sauce over top. Toss until well coated.
