BREADED CAULIFLOWER WITH SRIRACHANAISE DIPPING SAUCE

FROM KOSHER SCOOP

Ingredients:

fresh or frozen cauliflower florets – 1 18-oz pkg
seasoned panko or bread crumbs – 1-2 cups
eggs – 2, lightly beaten
paprika – 1 tsp
onion powder – 1/4 tsp
garlic powder – 1/4 tsp
salt – 1/4 tsp
black pepper – 1/8 tsp
Srirachanaise Dipping Sauce:
honey – 2 tsp
Sriracha – 2 tsp
lime juice – 2 tsp
Dijon mustard – 2 tsp, optional, but adds extra heat

Instructions:

Preheat oven to 375°F (190°C).

Line a baking sheet with parchment paper and spray with cooking spray. Prepare two small bowls: In one bowl combine eggs and spices and whisk together until combined. In the second bowl, place the panko or bread crumbs.

Dip each cauliflower floret into the egg mixture, making sure that it’s completely coated, then dip it into the bread crumb mixture and transfer to the baking sheet. When all the cauliflower is breaded, spray it with cooking spray for a moist and crunchy exterior. Bake 30 minutes until golden.

In a small bowl, combine all srirachanaise ingredients. Whisk together until smooth.

Dip cooled breaded cauliflower in and enjoy.

Note: If you’re using frozen cauliflower, you need not defrost it before breading and baking.

Tip: If you don’t have sriracha, you can substitute Frank’s hot sauce and still get a fantastic flavor. Sriracha does have a different flavor that is worthwhile to try.