Sweet and Spicy Roasted Cauliflower
The ultimate comfort food, Sweet and Spicy Roasted Cauliflower offers a fantastic blend of flavors that will satisfy any craving. Crispy on the outside and tender on the inside, this easy weeknight dinner will become a family favorite. Make it tonight and fall in love with this delicious dish!
Equipment
- Grater
- Mixing Bowl
- Baking Sheet
- Chef's Knife
- Wooden Spoon
- Whisk
- Frying Pan
- Oven
- Saucepan
Ingredients
- 1 head cauliflower cut into florets
- 2 large eggs
- 3/4 cup seasoned bread crumbs
- 1/3 cup panko bread crumbs
- 3 tablespoons all-purpose flour
- 1 spritz olive oil for spritzing
- 4 green onions green onions thinly sliced
- 4 tablespoons honey
- 3 tablespoons chili garlic sauce
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon freshly grated ginger
- 1/4 teaspoon minced garlic
Instructions
- Preheat your oven to 400 degrees F. This initial step is crucial for achieving that perfect roasted color and flavor. You want your oven nice and hot to ensure the cauliflower gets crispy.
- Place a wire rack on a baking sheet and spray it with nonstick spray. This step helps the cauliflower stay crispy and prevents sticking, allowing for even cooking. If you don’t have a wire rack, using parchment paper is a good alternative.
- In one bowl, lightly beat the eggs. This will create a nice coating for the cauliflower. Make sure they are well mixed to ensure even coverage.
- In a second bowl, stir together the seasoned bread crumbs and flour. This mixture will give the cauliflower that crunchy exterior you’re looking for.
- Take each piece of cauliflower and dip it in the egg, ensuring it’s fully coated. Then, dip it into the breadcrumb mixture, pressing gently to help it stick. This step is essential for creating that satisfying crunch!
- Place the breaded cauliflower on the wire rack. Repeat until all the florets are coated. This not only looks appealing but also allows for even cooking.
- Once the breading is complete, give the cauliflower a light spray with olive oil. This will help it brown beautifully in the oven.
- Roast the cauliflower for 25 to 30 minutes, or until it turns golden and crispy. Keep an eye on it as it cooks, and you’ll notice the wonderful aroma filling your kitchen.
- While the cauliflower is roasting, prepare the sauce. In a saucepan over medium heat, combine the honey, chili garlic sauce, brown sugar, soy sauce, ginger, and garlic. Whisk them together until well combined. The mixture should start to bubble, which indicates it’s time to simmer.
- After simmering for a minute or two, remove the sauce from the heat. It’ll thicken as it cools, making it perfect for drizzling or dipping.
- Once the cauliflower is done roasting, take it out of the oven and drizzle it with the sauce. You can also serve the sauce on the side as a dip if you prefer. Sprinkle the whole thing with fresh green onions for a beautiful and flavorful finish.
Notes
When storing leftovers, keep them in an airtight container in the refrigerator for up to three days. To reheat, pop them back in the oven to retain their crispiness. You can freeze the breaded but uncooked cauliflower: just layer them in a single layer on a baking sheet, freeze until solid, and then transfer to a freezer bag.