Cauliflower Bites in Honey Sriracha Sauce
Crispy baked cauliflower florets tossed with a sweet-spicy honey sriracha sauce.
Servings: 4 servings
Ingredients
- 1 small cauliflower head, florets removed and chopped into bite-size pieces
- 1/2 cup vanilla almond milk
- 3 teaspoons cornstarch
- 1 1/2 teaspoons salt divided
- 1 1/2 teaspoons ground black pepper divided
- 1/2 teaspoon garlic powder
- 1 1/2 cups bread crumbs
- 1 tablespoon sriracha
- 4 tablespoons honey
Instructions
- Preheat the oven to 450°F (232°C) and lightly grease or line a baking sheet; set aside.
- In a bowl whisk together the almond milk, 1 teaspoon salt, 1 teaspoon black pepper and garlic powder until combined.
- Whisk the cornstarch into the milk mixture until smooth and free of lumps.
- Remove the florets from the cauliflower head and chop into bite-size pieces.
- Toss the cauliflower pieces in the almond milk–cornstarch mixture until they are well coated.
- Season the bread crumbs with the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper, then coat each cauliflower piece in the seasoned bread crumbs.
- Arrange the coated cauliflower in a single layer on the prepared baking sheet and lightly spray the tops with cooking spray to help browning.
- Bake for 18–20 minutes, until the coating is golden and the cauliflower is tender.
- While the cauliflower bakes, whisk together the sriracha and honey in a small bowl until smooth.
- Remove the bites from the oven, toss with the honey sriracha sauce, and serve immediately.
Equipment
- Baking Sheet
- Mixing bowls
- Whisk
- Measuring spoons
- measuring cups
- cooking spray
Notes
- You can use arrowroot starch instead of cornstarch.
- Make this vegan by using maple syrup instead of honey.
- Season the breadcrumbs for best flavor.
- Spray the bites before baking to improve crisping.