I’m back on the cauliflower wagon again! And, you know what, Dear Reader? I’m not about to apologize for it! 🙂 The response to my previously posted cauliflower dishes, specifically, the Braised Coconut Cauliflower Curry, and my Cashew Cauliflower, has been tremendous! So, here I am, bringing you another glorious cauliflower dish! And trust me, the meat-eater, when I say that the vegetarian in your life will be super, super happy with the effort you put into this! This is an easy way to score extra points with a vegetarian loved one!
Of all the cauliflower dishes I’ve made so far, this one is my favourite. (I might actually say that about all cauliflower dishes, because I love cauliflower, but this time, I mean it to be true!) Since you’ll be coating the cauliflower florets in such a thick (yet light!) batter using panko bread crumbs, the yield from one medium-sized cauliflower is quite a bit! The pictures here show the yield from only one cauliflower – it easily fed the both of us for dinner, John.e had enough to take to work for lunch the next day, and there were a few pieces left over which I snacked on after work.
Now, let’s talk about this honey lemon sauce! First of all, honey and lemon compliment each other so well. Think about how good these two ingredients taste in a hot cup of tea! And, did you know that the combination of honey and lemon are said to be beneficial to weight loss? (I really should just be eating this dish every day!) Add to this the garlic and the ginger and the saltiness of the soy sauce, and the world instantly becomes a better place! I’m getting carried away…
Once dinner was done, I packed the left over golden nuggets of tastiness away in a plastic food-safe container, and much to my surprise, it kept its crispy coating! Now, I ate them cold, but if you want to reheat them, just place them on a baking sheet and put them in the oven for a few minutes at 350 degrees.
These were perfect served with a big bowl of brown rice. I figure the healthy brown rice offset the frying and the sweet sauce. All in moderation, right!? 🙂
- 1 medium-sized cauliflower, cut into florets
- 1 cup flour
- 3 eggs, lightly beaten
- 3 cups panko bread crumbs
- 2 tablespoons honey
- 2 tablespoons lemon juice
- 2 tablespoons soy sauce
- ½ cup water
- 1 teaspoon dried chili flakes
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 teaspoons cornstarch
- vegetable oil
- Being by setting up a dredging station. First, lightly beat the eggs in a small bowl and set aside.
- Next, add the panko bread crumbs to a small bowl and set aside.
- Lastly, add the cauliflower florets to a large bowl, add the flour, and toss to coat. Set aside.
- To prepare the sauce, add all of the ingredients to the sauce pan at once, except the corn starch. Place the cornstarch in a small bowl, add one tablespoon of water, and still until the cornstarch has dissolved. Add to the sauce pan and whisk to combine all ingredients. Bring the mixture to a slight simmer and allow to thicken while you fry the cauliflower.
- Begin by heating the vegetable oil in a deep pot to 375 degrees. (You can also use a deep fryer if you have one.)
- Coat each cauliflower floret in the egg and then coat with the panko bread crumbs.
- Carefully place the panko-coated cauliflower florets into the hot oil. Fry each piece until golden brown - about 3 minutes. Remove from the oil and allow to drain on a paper towel lined baking sheet.
- Once all of the pieces are fried, increase the temperature of the oil to 385 degrees and re-fry the nuggets of cauliflower for another 30-60 seconds. This will provide a deeper colour and a better crunch. This step is completely optional!
- Lastly, plate the cauliflower and spoon the thick, hot sauce over top. Serve immediately.