Crunchy baked breaded cauliflower pieces are coated with honey garlic sauce. It’s an easy and delicious weeknight meal.

INGREDIENTS: 1 small head of cauliflower, cut into bite sized florets

2 cups panko bread crumbs (Kikkoman brand preferred for even baking)

2 large eggs, whisked for the sauce: 6 tbsp honey

4 garlic cloves, minced

1 tsp onion powder

6 tbsp water + 2 tsp cornstarch

1 1/2 tbsp low sodium soy sauce

1/2 tbsp sriracha sauce

DIRECTIONS: Preheat oven to 400F. Set whisked eggs aside in a small bowl. Set panko crumbs aside in a separate bowl. Line a large baking sheet with parchment paper. Dip cauliflower in egg mixture and then shake a few times so that excess egg drips off. You don’t want to dampen your breadcrumbs with excess egg because then they won’t stick to the cauliflower. Then roll in panko a few times until fully coated and place on baking sheet. Repeat until all cauliflower is coated. About halfway through, your breadcrumbs may start to clump together from the egg coating touching it, making it harder to stick to the cauliflower. To help get these clumps to stay on the cauliflower, gently press them with on when coating the cauliflower. Bake for about 15-20 minutes or until coating is a dark golden brown and crunchy. While the cauliflower is cooking, make sauce on the stove. Add all sauce ingredients except the cornstarch + water. Bring to a simmer and stir until completely mixed. In a small bowl, completely dissolve cornstarch in water, then add to the mixture. Stir until sauce reaches a simmer again (make sure to stir otherwise the cornstarch will clump up) and cook until sauce thickens (about 2 minutes). Allow sauce to cool a few minutes and thicken even more. Drizzle over cauliflower or toss cauliflower in sauce. Garnish with fresh chopped scallions if desired. Did you make this recipe? Please follow our blog and leave a comment bellow 🙂