Crispy baked cauliflower pieces are coated in an orange sauce. It's like orange chicken but with cauliflower instead!
Prep time: Cook time: Total time:
Yield: 2 Servings
Ingredients: 1/2 head of cauliflower cut into bite-sized florets 2 cups panko breadcrumbs Kikkoman brand preferred for even baking 2 large eggs whisked 2 tbsp water 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
Instructions:
Preheat the oven to 400°F. Set aside whisked egg in a small mixing bowl. Add about 1/2 cup of panko breadcrumbs into a Ziploc bag. Line an extra-large baking sheet with parchment paper.
Dip cauliflower in egg mixture and then shake a few times so that excess egg drips off. You don't want to dampen your breadcrumbs with excess egg because then they won't stick to the cauliflower. Set aside dipped cauliflower on a cutting board or plate, so that more excess egg has a chance to drip off. Repeat with remaining cauliflower.
Take an egg dipped cauliflower and place into a bag of breadcrumbs. Seal and shake a few times until it is completely covered in breadcrumbs. Remove and place onto baking sheet. Repeat with remaining cauliflower, adding an additional 1/2 cup of breadcrumbs to the bag whenever you run out. You can do a few cauliflower at a time, but I don't recommend more than 3-4 because your cauliflower won't be as well covered in breadcrumbs.
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