Baked Orange Cauliflower

Name: Baked Orange Cauliflower
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1/2 head cauliflower (cut into bite-sized florets); 2 cups panko bread crumbs; 2 large eggs (whisked); 2 tbsp water (for the sauce); 1/4 cup + 2 tbsp orange juice; 1/4 cup granulated white sugar; 2 1/2 tbsp vinegar; 1/8 cup low-sodium soy sauce; 1 clove garlic (minced); 1/4 tsp ginger (minced); 1 tsp sriracha (optional; replace half with ketchup for less heat); 1 tsp ketchup; 1 tbsp water (for the slurry); 2 tsp cornstarch (for the slurry)

Crispy panko-breaded cauliflower florets in a sweet-and-tangy orange sauce.

VVegetarianDFDairy-Free

INGREDIENTS

4 SERVINGS

1/2 headcauliflower, cut into bite-sized florets
2 cupspanko bread crumbs
2large eggs, whisked
2 tbspwater, for the sauce
1/4 cup + 2 tbsporange juice
1/4 cupgranulated white sugar
2 1/2 tbspvinegar
1/8 cuplow-sodium soy sauce
1 clovegarlic, minced
1/4 tspginger, minced
1 tspsriracha, optional; replace half with ketchup for less heat
1 tspketchup
1 tbspwater, for the slurry
2 tspcornstarch, for the slurry

INSTRUCTIONS

4 STEPS

Preheat the oven to 400°F. Dip the cauliflower pieces in the whisked egg, then roll in panko until fully coated. Place on a parchment-lined baking sheet, pressing the coating on with your fingers to help it stick. Repeat until all the cauliflower is coated.
cauliflower · panko bread crumbs · large eggs
Bake until the coating is dark golden brown and crunchy.
15–20 MIN
While the cauliflower bakes, combine the water, orange juice, sugar, vinegar, soy sauce, garlic, ginger, sriracha, and ketchup in a small saucepan. Bring to a low boil, stirring constantly. Dissolve the cornstarch in the remaining water, then whisk into the sauce and cook until thickened.
2 MINwater · orange juice · granulated white sugar · vinegar · low-sodium soy sauce · garlic · ginger · sriracha · ketchup · water · cornstarch
Arrange the baked cauliflower in a shallow bowl in one layer. Drizzle the sauce over each floret and serve immediately, or store the cauliflower and sauce separately and combine when ready to eat.