Breaded Cauliflower with Srirachanaise Dipping Sauce

5

(2)

• 

• Cooking and Prep: 40 m
• Serves: 6
• Contains:

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Ingredients (12)

Main ingredients

• 18 ounces fresh or Beleaf Frozen Cauliflower Florets

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  Beleaf Frozen Cauliflower Florets

• 1-2 cups seasoned Chef Jeff Panko or bread crumbs

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  Chef Jeff Original Panko Flakes

• 2 eggs, lightly beaten

• 1 teaspoon paprika 

• 1/4 teaspoon Gefen Onion Powder

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  Gefen Onion Powder

• 1/4 teaspoon garlic powder

• 1/4 teaspoon salt

• 1/8 teaspoon black pepper

Srirachanaise Dipping Sauce

• 2 teaspoons Gefen Honey

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  Gefen Pure Honey

• 2 teaspoons sriracha

• 2 teaspoons lime juice

• 2 teaspoons Haddar Dijon Mustard (optional, but adds extra heat)

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  Haddar Dijon Mustard

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Start Cooking

Make the Cauliflower

1. Preheat oven to 375 degrees Farenheit (190 degrees Celsius).

2. Line a baking sheet with Gefen Parchment Paper and spray with cooking spray. Prepare two small bowls: In one bowl combine eggs and spices and whisk together until combined. In the second bowl, place the Panko or bread crumbs.

3. Dip each cauliflower floret into the egg mixture, making sure that it’s completely coated, then dip it into the bread crumb mixture and transfer to the baking sheet. When all the cauliflower is breaded, spray it with cooking spray for a moist and crunchy exterior. Bake 30 minutes until golden.

4. In a small bowl, combine all srirachanaise ingredients. Whisk together until smooth. Dip cooled breaded cauliflower in and enjoy.

Note:

If you’re using frozen cauliflower, you need not defrost it before breading and baking.

Tip:

If you don’t have sriracha, you can substitute Frank’s hot sauce and still get a fantastic flavor. Sriracha does have a different flavor that is worthwhile to try.

Credits

Photography: Daniel Lailah

Styling: Amit Farber