We are back again with cauliflower! I really love making recipes that incorporate cauliflower. This is super easy to make and you can never go wrong making this for vegan and non-vegans.
INGREDIENTS FOR CAULIFLOWER:
1 LARGE CAULIFLOWER HEAD
⅔ CUP OF FLOUR
PINCH OF SALT
1 TSP ONION POWDER
1 TSP PAPRIKA
1 TSP BLACK PEPPER
2 TSP OF GARLIC POWDER
¼ CUP OF HOT SAUCE
1 CUP OF PLANT BASED MILK
5-6 CUPS OF PANKO BREADCRUMBS (for coating)
INGREDIENTS FOR SAUCE:
Hoisin Sauce 4 tablespoon
Agave or maple syrup 2 tablespoons
Low Sodium Soy Sauce 2tablespoons
Black pepper ¼ teaspoon
Ground Ginger ¼ teaspoon
Cornstarch Mixture (1 teaspoon cornstarch + 1 teaspoon water: mix together separately from the rest of the ingredients before adding)
¼ cup of water
Garnish with sesame seeds (you can add chopped scallions as well)
(OPTIONAL: 1 tablespoon of sriracha)
INSTRUCTIONS:
- Preheat oven 350 degrees Fahrenheit (NOTE: This can be done in the air fryer)
- In a large bowl, prepare flour batter: add flour, onion powder, paprika, garlic powder, salt, pepper, hot sauce, and plant-based milk. Mix together and set aside.
- In another bowl, mix together panko breadcrumbs, add a pinch of the following: salt, pepper, paprika, and garlic powder.
- Coat each cauliflower in flour batter then coat in panko bread crumbs.
- Line cauliflower on a baking sheet.
- Bake in the oven or air fryer for 13-16 minutes or until light golden brown.
INSTRUCTIONS FOR SAUCE
In a pan over medium-high heat, mix all the sauce ingredients together. Continue to whisk together until cornstarch mixture is dissolved into the sauce. Bring to a boil, then simmer for 8 minutes until the sauce thickens up. Taste test and add additional seasonings if you prefer. Remove from heat and allow to cool until needed. Once ready, pour over cooked cauliflower bites.
