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Asian/Hawaiin | |
| 1 large head cauliflower, cut into large florets 1 c. all-purpose flour 1 c. milk 1 c. panko bread crumbs kosher salt Freshly ground black pepper 1 tbsp. vegetable oil 2 cloves garlic, minced 1/2 tbsp. freshly grated ginger or 1 teaspoon ground ginger 3/4 c. sweet chili sauce 1/3 c. low-sodium soy sauce Juice of 1 lime Cooked rice, for serving Sesame seeds, for garnish Green onions, for garnish | |
| Preheat oven to 400�. Dredge cauliflower in flour, milk, and bread crumbs and transfer to a baking sheet lined with a rack or a parchment paper. Season with salt and pepper. Bake until deeply golden and crispy, 20 to 30 minutes. Meanwhile, make sauce: In a small saucepan over low heat, heat oil. Add garlic and ginger and cook until fragrant and softened, 2 minutes, then add sweet chili sauce, soy sauce, and lime juice. Simmer 5 minutes until thickened. Transfer cauliflower to a large bowl and add sauce. Toss gently until completely coated. Serve over rice with sesame seeds and green onions. | |
Unrated | |
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