Orange Garlic Cauliflower
Crispy, panko-coated baked cauliflower is coated in an orange scented garlic sauce for a delicious meal.
Ingredients
- 1 medium head of cauliflower, cut into bite sized florets, stems trimmed off
- 2 cups panko bread crumbs, (see note)
- 2 large eggs, whisked
for the sauce
- 3 tbsp low sodium soy sauce, (see note)
- 2 tbsp granulated white sugar
- 6 tbsp freshly squeezed orange juice, slightly less than 1 orange
- 2 tsp grated orange zest
- 8 garlic cloves, minced
- 2 tsp garlic powder
- 1 tsp onion powder
- 10 tbsp water + 5 tsp cornstarch
- 1 tbsp sriracha sauce
Instructions
- Preheat oven to 375°F. Line a large baking sheet with parchment paper. Set whisked eggs aside in a small bowl. Set panko crumbs aside in a separate bowl. Dip cauliflower pieces in egg and then roll in panko until fully coated and place on a baking sheet. (Please see tips below for coating cauliflower). Repeat until all cauliflower is coated.
- Bake for about 18-20 minutes or until coating is a dark golden brown and crunchy.
- While the cauliflower is cooking, make the 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 and cook until sauce thickens (about 1-2 minutes). Pour sauce over cauliflower. Garnish with fresh chopped scallions if desired.
Notes
Recipe and Cooking Tips
- I recommend Kikkoman brand panko breadcrumbs.
- Regular soy sauce will make your sauce saltier and darker in color
- When you prepare to coat the cauliflower make sure that you thoroughly whisk your eggs. Unwhisked egg whites will be slippery and likely slide right off the cauliflower.
- Make sure to fully coat the cauliflower in the whisked egg. Also, allow the excess egg drip back into your egg bowl to avoid adding extra moisture to your panko breadcrumbs. When moisture hits the panko, it tends to clump up and doesn't stick as well onto the cauliflower. Obviously, you will have to bring in some moisture from the egg on the cauliflower, but you want to avoid excess dripping liquid egg as then too much of your panko crumbs will clump up and you won't have enough to coat your cauliflower.
Serving: 0.25of recipe, Calories: 205kcal, Carbohydrates: 36g, Protein: 11.9g, Fat: 3g, Saturated Fat: 1g, Sodium: 553.4mg, Fiber: 3.5g, Sugar: 11.8g, NET CARBS: 33
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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