Sticky Orange Cauliflower

• servings: 2 servings
• total time: 30 minutes

Ingredients

1/2 head Cauliflower

1/2 cup All-Purpose Flour

2 Large Egg

1 cup Panko Breadcrumbs

1/4 teaspoon Salt

1/4 teaspoon Ground Black Pepper

1 tablespoon Sesame Oil

2 clove Garlic

1 tablespoon Fresh Ginger

3 Orange

1/4 cup Rice Vinegar

1/4 cup Honey

2 tablespoon Soy Sauce

2 tablespoon Corn Starch

2 tablespoon Water

Directions

Preheat oven to 400 degrees F (200 degrees C).

Cut Cauliflower (1/2 head) into bite-sized florets.

Arrange work space, placing All-Purpose Flour (1/2 cup), Large Egg (2), and Panko Breadcrumbs (1 cup) in separate bowls. Mix Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp) into panko.

Working in batches, coat the florets in flour, then egg, then breadcrumbs. Set on a parchment paper-lined baking sheet.

Bake cauliflower for 15 to 20 minutes, or until crispy.

Dissolve Corn Starch (2 Tbsp) in Water (2 Tbsp). Set aside.

Set a small saucepan over medium heat and add the Sesame Oil (1 Tbsp), Garlic (2 cloves), and Fresh Ginger (1 Tbsp). Cook for 2 minutes, until fragrant.

Then add the zest and juice from Orange (3), Rice Vinegar (1/4 cup), Honey (1/4 cup), and Soy Sauce (2 Tbsp). Whisk to combine and bring to a simmer.

While whisking, slowly pour in the cornstarch mixture. It should thicken quite quickly; if not, continue simmering until thick.

Drizzle sauce over the baked cauliflower and gently toss to evenly coat.

Serve cauliflower over warm rice or quinoa.

Nutrition

• Calories: 323
• Total Fat: 7.3 g
• Saturated Fat: 1.7 g
• Unsaturated Fat: 0.2 g
• Trans Fat: 0 g
• Cholesterol: 105.5 mg
• Sodium: 684.1 mg
• Total Carbohydrate: 57.1 g
• Dietary Fiber: 4.9 g
• Total Sugars: 28.6 g
• Protein: 9.9 g