Crispy Baked Orange Cauliflower

Step 1/9

Pre-heat the oven to 200C / 400F / Gas Mark 6

Step 2/9

• 125 g panko breadcrumbs
• 1 eggs

• bowl

Break two eggs into one bowl and whisk together. Put the panko breadcrumbs into another bowl.

Step 3/9

• ½ cauliflower

• knife

Cut the cauliflower into bite-sized florets.

Step 4/9

Dip the cauliflower florets into the whisked egg, then into the breadcrumbs to coat evenly. Do this in batches. Put the coated florets onto a baking sheet in a single layer.

Step 5/9

Add the baking tray into the oven for about 20 minutes (or until golden and crunchy).

Step 6/9

• 45 g orange juice
• 1 tbsp water
• 25 g sugar
• ¾ tbsp vinegar
• 20 g light soy sauce
• 1 cloves garlic
• ½ tsp ginger
• ½ tbsp Sriracha
• ½ tbsp ketchup

• saucepan

While the cauliflower bakes, combine all the sauce ingredients in a saucepan. Bring to a boil, stirring constantly.

Step 7/9

• 1 tbsp cornflour
• ½ tbsp water

Add the slurry ingredients together in a small bowl and mix until smooth and pour into the sauce to thicken. Cook for 1-2 minutes.

Step 8/9

Once the cauliflower is cooked, place them into a bowl and pour over the sauce. Gently toss to coat the cauliflower.

Step 9/9

• 1 scallions (for garnish)
• ½ pinch sesame seed (for serving)
• rice (for serving)

Garnish with chopped scallions and sesame seeds if desired. You can serve on a bed of vegetable rice (optional)

Enjoy your meal!