Okay, if you make one thing this week… let it be sweet and spicy cauliflower!
YOU GUYS. It’s crispy. And crunchy. It’s sweet. And spicy. It’s baked! Yes baked. All in the oven. No frying. Comes out full of delicious, crisp texture and is drizzled with a sticky sauce.
Dreams. This is the cauliflower of dreams.
Remember a few weeks (months?!) ago when I said I kept making a million cauliflower recipes? This was one of them!
And it’s freaking DELISH.
Seriously, I can’t think of one person who wouldn’t want to eat this cauliflower. It’s such a treat!
I can’t even believe how crispy this gets on the outside with being baked. And the sauce… oh my gosh. Well. We could drink it with a spoon.
It’s pretty easy too and requires no deep frying. You have to cut up a head of cauliflower, and whisk together some eggs and breadcrumbs, but that’s about it. I don’t disagree that dipping in egg and crumbs can be slightly high maintenance for a weeknight meal. It can! Obviously depends on the day – but try it when you have time. After the dipping, everything goes into the oven and that’s it. You’re free.
(Also P.S.! It reheats fairly well. I mean, it’s not the best – but it definitely still tastes good when reheated.)
This is one of those things that is so delicious that I could eat it alone for dinner. Like just give me the entire baking sheet. A fork. A large glass of water (and wine). I don’t even have a ton of words to say in this post because it’s such a fabulous meal that you’ve gotta make.
I beg of you!
Plus, a million explanation points.
Sweet and Spicy Cauliflower
- 1 head of cauliflower, cut into florets
- 2 large eggs
- 3/4 cup seasoned bread crumbs
- 1/3 cup panko bread crumbs
- 3 tablespoons all-purpose flour
- olive oil for spritzing (it’s best to have a spray version here!)
- 4 green onions, thinly sliced
sweet and spicy sauce
- 4 tablespoons honey
- 3 tablespoons chili garlic sauce
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon freshly grated ginger
- 1/4 teaspoon minced garlic
Preheat the oven to 400 degrees F. Place a wire rack on a baking sheet (this helps everything stay crispy) and spray it with nonstick spray.
In one bowl, lightly beat the eggs. In a second bowl, stir together the bread crumbs and flour. Take each piece of cauliflower and dip it in the egg, then dip it in the bread crumbs mixture, coating it completely. Place it on the wire rack and repeat with the other florets. Once the florets are all breaded, spray them with the olive oil. This will help the outsides brown!
Roast the cauliflower for 25 to 30 minutes, or until it’s golden and crunch.
While the cauliflower is roasting, make the sauce. Heat the honey, chili garlic sauce, sugar, soy sauce, ginger and garlic in a saucepan over medium heat. Whisk to combine. Cook until the mixture bubbles and let it simmer for a minute or two. Remove it from the heat and let it cool. It will thicken as it cools!
Remove the cauliflower from the over and drizzle it with the sauce. You can also use the sauce as a dip if you don’t want to coat the cauliflower completely. Sprinkle the whole thing with green onions and serve!
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I mean… just look at that crunch.