Crispy Sriracha Cauliflower Bites

Allergens

Soy, Wheat

Ingredients

• 1 large head of cauliflower, cut into florets
• 1 cup all
• purpose flour
• 2 cups panko breadcrumbs
• 1 1/2 cups almond milk
• Oil for frying
• 1 cup sriracha sauce
• 1/2 cup soy sauce
• 1/4 cup rice vinegar
• 2 tbsp honey
• 1 tsp cornstarch
• Green onions, chopped (for garnish)

Instructions

1. In a medium bowl, whisk together sriracha sauce, soy sauce, rice vinegar, honey, and cornstarch until smooth. Set aside.
2. Prepare three shallow dishes with flour in the first dish, almond milk in the second dish, and panko breadcrumbs in the third dish.
3. Dip each cauliflower floret into the flour, then the almond milk, and finally the panko breadcrumbs, coating evenly.
4. In a deep frying pan or skillet, heat oil to 350°F (175°C). Fry cauliflower bites in batches for 2 3 minutes until golden brown and crispy on all sides. Remove from the oil and drain on paper towels.
5. Drizzle sriracha sauce over the cooked cauliflower bites, garnish with green onions, and serve immediately.

Chef’s Insight

For extra crunch and flavor, try adding a pinch of garlic powder or smoked paprika to the panko breadcrumbs.

Notes

Adjust the heat level to your preference by adding more or less sriracha sauce.