MEATLESS MONDAY: HONEY GARLIC CAULIFLOWER

Cauliflower is having a good year. It’s such a trend right now and I am down with it. I’m introducing a new series today – Meatless Mondays!! I’ll probably just do this about once a month, because we like meat in our house. Every now and then, though, it’s nice to take a break and have a meat-free meal – especially if it’s disguised as meat. THAT is where this recipe comes in. My 2 year old literally thought it was chicken (even though home girl likes to eat raw cauliflower, so it wouldn’t matter.) It was super delicious and met my need for Chinese food on the reg in a healthier way. Hope you enjoy, too.

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Step 1: Preheat the oven to 350 degrees.
Step 2: Cut up a head of cauliflower into florets and set aside.
Step 3: Spread panko crumbs out on a parchment lined baking sheet and bake for about 5 minutes. Allow to cool.
Step 4: Whisk eggs in bowl.
Step 5: Dip cauliflower into egg mixture, being sure to shake off excess egg, and then place onto panko crumbs and press onto cauliflower.
Step 6: Once covered in crumbs, place onto another parchment lined baking sheet.

Step 7: Once all florets are covered in panko, bake for about 15-20 minutes.
Step 8: While the florets are cooking make the sauce by first combining cornstarch and water in a small bowl until completely dissolved.
Step 9: In a saucepan, combine honey, minced garlic, onion powder, soy sauce and sriracha.
Step 10: Bring to a simmer and then add the cornstarch mixture. Stir to dissolve into the sauce.
Step 11: Let sauce come back to a simmer until sauce starts to thicken. Be sure to stir occasionally so it doesn’t clump.

Step 12: Pour sauce over cauliflower and gently stir.

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Honey Garlic Cauliflower

Adapted from Kirbie Cravings

Ingredients

Cauliflower:

• 1 head cauliflower cut into florets
• 2 large eggs
• 2 cups panko crumbs

Sauce:

• 3/4 cup water
• 4 tablespoons cornstarch
• 3/4 cup honey
• 8 cloves garlic minced
• 4 tablespoons soy sauce
• 2-3 teaspoons onion powder
• 2-3 tablespoons sriracha

Instructions

1. Preheat the oven to 350 degrees.

2. Cut up a head of cauliflower into florets and set aside.

3. Spread panko crumbs out on a parchment lined baking sheet and bake for about 5 minutes. Allow to cool.

4. Whisk eggs in bowl.

5. Dip cauliflower into egg mixture, being sure to shake off excess egg, and then place onto panko crumbs and press onto cauliflower.

6. Once covered in crumbs, place onto another parchment lined baking sheet.

7. Once all florets are covered in panko, bake for about 15-20 minutes.

8. While the florets are cooking make the sauce by first combining cornstarch and water in a small bowl until completely dissolved.

9. In a saucepan, combine honey, minced garlic, onion powder, soy sauce and sriracha.

10. Bring to a simmer and then add the cornstarch mixture. Stir to dissolve into the sauce.

11. Let sauce come back to a simmer until sauce starts to thicken. Be sure to stir occasionally so it doesn’t clump.

12. Pour sauce over cauliflower and gently stir.

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