Spicy Sesame Cauliflower
Ingredients
Scaled from 4 4 servings of spicy sesame cauliflower served over rice
- Oil for spraying pan
- 1 medium head cauliflower (around 2 lbs/1 kg)
- 2 egg white
- ¾ cup (175 mL) panko breadcrumbs
- 3 tbsp (45 mL) honey
- 3 garlic cloves
- 2 tbsp (30 mL) low-sodium soy sauce
- 1/2-1 tbsp (7-15 mL) Sriracha sauce
- 1 tsp (5 mL) onion powder
- ½ cup (125 mL) water
- 1 tbsp (15 mL) cornstarch
- 2 cups (500 mL) hot cooked rice
- Sesame seeds
- Green onion slices or chopped cashews (optional)
Instructions
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Preheat the oven to 425°F (220°C)).
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Spray the Large Bar Pan with oil using the Kitchen Spritzer.
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Cutting around the core, trim the cauliflower into 1 1/2” (4 cm) florets, and place in a 6-qt.
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(6-L) Stainless Steel Mixing Bowl.
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In a 1-cup (250-mL) Prep Bowl, whisk the egg whites until frothy.
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Pour the egg whites over the cauliflower and mix to coat.
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Add the panko and thoroughly coat.
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Carefully place the cauliflower on the pan, ensuring the coating stays on the cauliflower.
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Bake for 20-22 minutes or until lightly browned.
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In a small bowl, combine the honey, garlic pressed with the Garlic Press, soy sauce, Sriracha, and onion powder.
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Add to a small saucepan.
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Bring to a simmer over medium heat, stirring occasionally.
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In a small bowl, dissolve the cornstarch in water.
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Pour the mixture into the saucepan; stir and bring back to a simmer.
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Simmer for about 2 minutes, or until the sauce thickens.
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Remove the cauliflower and place in a large bowl.
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Pour the sauce over the cauliflower and mix to gently coat.
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Serve over cooked rice and top with sesame seeds, green onions, or chopped cashews.
Nutrition
Per serving
| Calories | 285 |
|---|---|
| Fat | 3 |
| Saturated fat | 0.5 |
| Trans fat | 0 |
| Unsaturated fat | 2.5 |
| Cholesterol | 0 |
| Sodium | 515 |
| Carbohydrates | 52 |
| Fiber | 4 |
| Sugar | 12 |
| Protein | 9 |