Ingredients
- Cauliflower (cut into bite-sized florets) – 1/2 head
- Panko breadcrumbs (Kikkoman preferred) – 2 cups
- Large eggs, whisked – 2
- Water (for eggs) – 2 tbsp
- Orange juice – 1/4 cup + 2 tbsp
- Granulated white sugar – 1/4 cup
- Vinegar – 2 1/2 tbsp
- Low-sodium soy sauce – 1/8 cup
- Garlic, minced – 1 clove
- Ginger, minced – 1/4 tsp
- Sriracha – 1 tsp
- Ketchup – 1 tsp
- Cornstarch + water (slurry) – 2 tsp cornstarch + 2 tbsp water
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Whisk the two large eggs with two tablespoons of water until smooth.
- Dip each cauliflower floret into the whisked eggs, allowing excess to drip off.
- Place the drained florets into a Ziploc bag filled with panko breadcrumbs and shake until coated.
- Arrange the coated florets on the prepared baking sheet in a single layer.
- Bake for 15-20 minutes or until golden brown and crispy.
- Combine orange juice, sugar, soy sauce, vinegar, minced garlic, ginger, sriracha, and ketchup in a saucepan.
- Mix cornstarch with water to form a slurry and add it to the saucepan while stirring continuously.
- Bring the sauce to a boil while stirring until thickened, then remove from heat.
- Drizzle the thickened orange sauce over the baked cauliflower and serve immediately.
Notes
Use Kikkoman panko for maximum crunch and make sure to dry the cauliflower thoroughly before coating.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 20g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 180mg
Keywords: vegetarian, baked cauliflower, citrus, appetizer, panko