Preparation time:
0 minutes
Ingredients
| Ingredients |
Nutrition Facts |
Amount per serving |
| 80 ml soy sauce |
Calories |
220 |
| 25 g scallions, sliced |
Total Fat |
5.2g |
| 120 g all-purpose flour |
Saturated Fat |
1.4g |
| 2 teaspoons corn-starch |
Cholesterol |
92 mg |
| 240 g panko breadcrumbs |
Sodium |
232 mg |
| 60 ml water |
Total Carbohydrate |
39 g |
| 3 eggs, beaten |
Dietary fibre |
2 g |
| 1 tablespoon sriracha |
Total Sugars |
19 g |
| 1 head cauliflower, chopped into bite-size florets |
Protein |
6 g |
| 1 lime, juiced |
Vitamin D |
19 IU |
| 80 g honey |
Calcium |
35 mg |
| 2 garlic cloves, minced |
Iron |
1.72 mg |
|
Potassium |
238 mg |
Method
1. Toss together cauliflower and flour in a bowl until fully coated.
2. Add eggs, 2 tablespoons water to one bowl and whisk well. Add panko crumbs to another bowl.
3. Now dip cauliflower first into egg mixture, then coat with crumbs.
4. Transfer coated cauliflower to a foil lined baking sheet and season with a generous pinch of pepper and salt.
5. Bake in a preheated oven at 200 °C, for 20 to 25 minutes, until crispy and golden.
6. In the meantime, whisk together water and corn-starch in a small bowl and set it aside.
7. Mix juice of one lime, honey, soy sauce, 1 tablespoons sriracha and garlic cloves in a saucepan over medium-high flame. Bring it to a boil, then turn down the heat and add in corn-starch mixture. Simmer for few minutes, until thickened.
8. Add in cooked cauliflower and toss with sauce until coated.
9. Place cauliflower back to the baking sheet and broil for 2 minutes. Enjoy garnished with scallions.