Description
Crispy oven-baked cauliflower tossed in a perfect blend of sweet and spicy sauce.
Ingredients
1 medium head cauliflower, cut into bite-sized florets
2 tbsp olive oil
½ cup all-purpose flour (or gluten-free flour)
½ cup plant-based milk (or dairy milk)
1 cup panko breadcrumbs (use gluten-free if needed)
½ tsp garlic powder
½ tsp smoked paprika
Salt and pepper, to taste
Sweet & Spicy Sauce:
¼ cup sweet chili sauce
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp sriracha (adjust to taste)
1 tbsp rice vinegar
1 tbsp maple syrup or honey
Instructions
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
In one bowl, whisk flour, milk, garlic powder, smoked paprika, salt, and pepper into a batter.
Place breadcrumbs in another bowl.
Dip each cauliflower floret into the batter, then coat with breadcrumbs.
Arrange coated florets on the baking sheet and bake for 20–25 minutes, flipping halfway, until golden and crispy.
While cauliflower bakes, whisk together all sauce ingredients in a small saucepan over medium heat until warmed through.
Remove cauliflower from the oven and toss with sauce, or serve sauce on the side for dipping.
Notes
For extra crispiness, broil cauliflower for 2–3 minutes after baking.
Add more sriracha for a spicier kick.
Air fryer option: cook at 400°F (200°C) for 12–15 minutes, shaking halfway.
Pairs well with rice, noodles, or as part of a Buddha bowl.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Side Dish, Main Course
- Method: Bake, Roast
- Cuisine: Asian-Inspired, Fusion
