Happy Wednesday folks! Fall has just decided to join us in Southern California which means we have temps below 75F! Bring on all the pumpkin, apples, baking, and all the roasted vegetables! Speaking of roasting vegetables, I wanted to create a roasted cauliflower dish that was super sticky, gooey and that uses real whole food ingredients. Oh and it had to be baked.
It was somewhat of a tall order, but after several (failed) attempts, I’m pretty confident, I nailed it! My poor husband and son begrudgingly ate the fails without complaints but after serving this to them today, I made up for all the fails. Bowls were empty, tummies were happy! This is reminiscent of the Sticky Honey Shrimp that I sometimes order on that rare visit to P.F. Changs. It is sticky, gooey, slightly sweet, salty and crunchy! And of course this is guilt free since it is baked instead of fried! It’s also super fast, clocking in at 25 minutes, making this great for midweek dinners. We served ours over brown rice, but they would also be great on their own as an appetizer. I listed some other serving options below as well, in case you need any inspiration. Anyway, I hope you enjoy this at much as we do!
For the coating:
1/4 cup chickpea flour
1/4 cup cornstarch
1/8 t baking powder
1/8 t baking soda
1/2 cup water
1 t garlic powder
1/2 t salt
One medium head of cauliflower cut into bite size pieces
Preheat oven to 450F. Combine the first 7 ingredients in a bowl and whisk until the batter is smooth. Dump in the cauliflower and stir until it is coated with the batter.
Place on a baking sheet and roast for 15 minutes, until the pieces are crispy. While the cauliflower is cooking, make the sauce below.
After 15 minutes, remove from oven and set aside.
Sticky Honey Sauce:
1 t sesame oil
2 t rice vinegar
2 t grated ginger
1/4 cup orange juice
1 t sriracha (optional)
1 t cornstarch (mixed with 1 T of cold water)
1/3 cup honey
1/4 cup soy sauce (or coconut aminos if gluten free)
1/4 cup panko breadcrumbs (use GF variety if intolerant or allergic)
Cook sauce in a pan over medium high heat (all ingredients except the panko) and reduce by half, about 10 minutes. It should be thick and syrupy almost like molasses consistency.
When the cauliflower are done, remove from oven and toss in the pan to coat with the sauce (there will be some leftover). Sprinkle with 1/4 cup panko breadcrumbs, drizzle with a couple tablespoons of leftover sauce, and return to oven for an additional 10 minutes or until cauliflower are sticky and tender.
Serve with brown rice, over ramen noodles, fried egg, carrots, edamame, tofu, snap peas, a sprinkle of sesame seeds, or just eat on their own as an appetizer!