Sticky Garlic Cauliflower

• 份量: 4 servings
• 總時間: 30 minutes

食材

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

1/2 cup Low-Sodium Soy Sauce

1/2 cup Hoisin Sauce

2 tablespoon Honey

4 clove Garlic

1 tablespoon Fresh Ginger

1 tablespoon Sriracha

步驟

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

Arrange workspace, placing All-Purpose Flour (1/2 cup), Large Egg (2), and Panko Breadcrumbs (1 cup) into 3 separate bowls. Mix Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp) into the panko breadcrumbs.

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

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

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

To make the sauce, set a small saucepan over medium heat and add Low-Sodium Soy Sauce (1/2 cup), Hoisin Sauce (1/2 cup), Honey (2 Tbsp), Garlic (4 cloves), Fresh Ginger (1 Tbsp), and Sriracha (1 Tbsp). Whisk to combine, bringing to a simmer, and cook for about 5 minutes, until it begins to thicken.

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

營養

• 卡路里: 75
• 總脂肪: 1.2 g
• 飽和脂肪: 0.4 g
• 不飽和脂肪: 0.3 g
• 反式脂肪: 0 g
• 膽固醇: 26.6 mg
• 鈉: 490.2 mg
• 總碳水化合物: 13.1 g
• 膳食纖維: 1.1 g
• 總糖: 5.1 g
• 蛋白質: 3.3 g