Smoky Szechuan Cauliflower Bites with Spicy Honey Glaze

Allergens

Eggs, Wheat

Ingredients

• 1 large head of cauliflower, cut into bite
• sized florets
• 2 tbsp vegetable oil
• Salt and pepper, to taste
• 1 cup all
• purpose flour
• 2 cups panko breadcrumbs
• 4 large eggs
• Spicy Honey Glaze (recipe below) Spicy Honey Glaze:
• 1/2 cup honey
• 1/4 cup sriracha
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp cornstarch
• 1/4 cup water

Instructions

1. Preheat your grill to medium high heat and prepare a grilling basket or use aluminum foil to create a makeshift basket.
2. In a large bowl, toss the cauliflower florets with vegetable oil, salt, and pepper. Set aside.
3. Prepare three shallow dishes: one with flour, another with beaten eggs, and the third with panko breadcrumbs mixed with a pinch of salt.
4. Working in batches, dredge the cauliflower florets in the flour, then egg, and finally coat them generously with panko breadcrumbs. Transfer to a plate.
5. Place the breaded cauliflower florets in the grilling basket or on aluminum foil and transfer to the preheated grill. Cook for 12 15 minutes, turning occasionally, until golden brown and crispy.
6. While the cauliflower cooks, prepare the Spicy Honey Glaze by combining honey, sriracha, soy sauce, rice vinegar, sesame oil, cornstarch, and water in a small saucepan. Heat over medium heat, stirring frequently, until thickened and glossy.
7. Remove the cauliflower from the grill and toss generously with the Spicy Honey Glaze. Serve immediately.

Chef’s Insight

The secret to perfectly crispy cauliflower bites is to ensure they are fully coated in the panko breadcrumbs before cooking.

Notes

For an extra kick, add a pinch of red pepper flakes to the Spicy Honey Glaze.