FIRECRACKER CAULIFLOWER

FIRECRACKER CAULIFLOWER

Firecracker cauliflower. Garlic, vegan butter, sriracha, miso and peanut butter sauce. Wet and cooked to perfection.

INGREDIENTS

• 2 eggs whisked
• 2 green scallions finely sliced
• canola cooking oil spray
• 2 cups panko bread crumbs
• 1 small head of cauliflower cut into bite sized pieces

FIRECRACKER SAUCE

• 4 tbsp butter
• 1 tsp salt
• 2 tsp apple cider vinegar
• 1 tsp cornstarch + 2 tsp water
• 1/4 tsp red pepper flakes optional
• 6 tbsp sriracha sauce or other hot sauce of your choice
• 3/4 cup packed brown sugar

INSTRUCTIONS

First, preheat the oven to 375 ° F. Line a large baking sheet (three quarters) with parchment paper. Spread panko breadcrumbs on a baking sheet in a very thin, even layer. You want all the panko to cook evenly so that you don't want your layer to be too thick. If your baking sheet is too small, you can use two baking sheets. Spray the panko lightly and evenly with a spray of canola oil. Cook for about 5 minutes until the crumbs are a light golden brown. Let the crumbs cool.

Then, line a separate baking sheet with parchment paper. Take a piece of cauliflower and coat it with beaten eggs, making sure to shake off any excess egg drops before adding it to the panko bread crumbs (if the egg drops get into the panko , the panko will not stick to the ball). Place the cauliflower on a sheet of panko breadcrumbs. Dry your hands and place a little panko on the cauliflower and press the crumbs on the cauliflower. Remove the cauliflower and place on a prepared baking sheet. Repeat with the remaining cauliflower.

Place the cauliflower in the oven and bake for about 15-20 minutes or until the cauliflower is crisp and a dark golden brown.

While the cauliflower cooks, prepare the sauce. Add the sriracha, butter, brown sugar, vinegar and salt to a small saucepan and bring to a boil. Stir and cook until everything is smooth. Simmer the sauce until it is slightly thickened and decrease by 1/3. Taste and adjust as needed. If you like spicy things, add the pepper flakes. In a small bowl, dissolve the cornstarch in the water. Pour into the sauce and stir immediately so that the cornstarch does not collect. Bring the sauce to a boil again and cook until the sauce thickens again (the bubbles should appear thicker and slower to burst when the sauce thickens). Your sauce should always be a liquid, but it should be a thick liquid so it will cling and coat the cauliflower.

Pour the sauce over the cauliflower just before serving. Garnish with shallots. The sauce will cause the cauliflower coating to lose its crispness soon after, so it's best to wait just before eating to add the sauce and consume immediately. Happy Cooking Time.