Baked Sesame Orange Cauliflower.
This Baked Sesame Orange Cauliflower is bursting with flavor! A zesty orange sauce and crunchy panko create a delicious dish you'll love!
Equipment
- Large baking sheet
- Mixing bowls
- Grater
- Whisk
- Spatula
Ingredients
- 1 large head Cauliflower
- 3 large Eggs beaten
- 1 cup Panko Bread Crumbs
- 2 teaspoons Cornstarch
- 2 tablespoons Sesame Oil
- 4 cloves Garlic grated
- 1 tablespoon Fresh Ginger grated
- 1 teaspoon Chili Flakes adjust to taste
- 1 cup Fresh Orange Juice
- 1/3 cup Tamari/Soy Sauce
- 2 tablespoons Rice Vinegar
- 2 tablespoons Honey
- 2 tablespoons Toasted Sesame Seeds for garnish
- 2 stalks Green Onions for serving
Instructions
- Preheat your oven to 425°F (220°C) for perfect roasting.
- Cut the cauliflower into even florets and toss with cornstarch.
- Beat the eggs in a bowl and coat each floret in the egg wash.
- Roll the egg-coated florets in panko bread crumbs until fully covered.
- Arrange the coated florets on a baking sheet, drizzle with sesame oil, and roast for 20-25 minutes.
- While roasting, mix orange juice, zest, tamari, rice vinegar, honey, garlic, ginger, and chili flakes.
- Once the cauliflower is crispy, toss it in the orange sauce.
- Return the sauced cauliflower to the baking sheet, sprinkle with sesame seeds, and bake for an additional 5 minutes.
Notes
- Prep the cauliflower in advance and store it in the fridge for up to 24 hours.
- For a vegan option, substitute eggs with a flaxseed meal or commercial egg replacer.
- Leftover cooked cauliflower can be frozen for up to a month.