Our vegetarian spin on firecracker take-out functions crispy baked cauliflower in location of shrimp. You will like this Firecracker Cauliflower dish!
I am a substantial fan of recreating take-out type meals in your home. With total control over the active ingredients, you can produce something much healthier– and something that simply downright tastes much better also.
Plus, it can be enjoyable. You can take popular meals and turn them into meatless meals that you can’t constantly get on the menu. Like this FirecrackerCauliflower Traditionally made with chicken or shrimp, this meal is typically pan-fried or deep-fried and after that covered in a sweet chili sauce.
Frying vs Baking
Since I’m not the greatest fan of frying (especially deep frying– all that oil simply frightens me!), I chose to go the baking path rather. Easier, much healthier and no bubbling oil, which is a substantial bonus offer in my book. By utilizing a wire cooling rack set onto a flat pan, you can keep the bottom of whatever you’re baking from getting mushy– simply ensure it’s an oven-safe rack!
I discover cauliflower to be a great and meaty vegetable and it works completely in this meal to change the chicken or shrimp. The florets are layered gently in a breadcrumb mix and after that baked up until simply tender and a little crispy around the edges. Meanwhile, you’ll rapidly blend together a sweet and hot homemade chili sauce that measures up to anything from the shop. (And by making it yourself, you can quickly change the spice level by including basically sriracha!)
Serve the cauliflower over a bed of rice, spray with some green onions and after that drizzle with the finger-licking excellent sauce. I discovered that sprinkling the sauce rather of covering the cauliflower with it assists keep the florets good and crispy.
And proceed and keep a little bowl of the sauce on the table for additional dunking. Trust me on that one.
This vegetarian spin on firecracker take-out functions crispy baked cauliflower in location of chicken or shrimp. Serve over rice and drizzle with a sweet and hot homemade chili sauce for a meal that measures up to any dining establishment.
- PrepTime: 20 minutes
- CookTime: 25 minutes
- TotalTime: 45 minutes
- Yield: 4 portions
For the cauliflower:
- 2 big eggs
- 3 tablespoon milk
- 1/2 cup entire wheat flour
- 1 cup entire wheat breadcrumbs
- 1/2 tsp garlic powder
- 1/4 tsp sweet paprika
- 1/4 tsp salt
- 1 big head cauliflower (about 2 1/2 pounds), cut into 1 1/2- to 2-inch pieces
For the sauce:
- 1/2 cup honey
- 3 tablespoon sriracha sauce
- 1 clove garlic, minced
- 2 1/4 tsp rice vinegar
- salt, to taste
- prepared rice
- green onions, very finely sliced
- Preheat the oven to 400 ° F. Line a rimmed baking sheet with foil and after that set an oven-safe metal cooling rack inside the baking sheet. Spray the rack with an oil mister or cooking spray and reserved.
Make the cauliflower:
- Lightly beat the eggs and milk in a little bowl up until integrated.
- In a shallow meal, include the flour, breadcrumbs, garlic powder, paprika, and salt. Mix to integrate.
- Working with a couple of pieces at a time, dip the cauliflower into the egg mix, get rid of the excess, then location in the breadcrumb mix, tossing to coat.
- Place the cauliflower on the ready flat pan in a single layer (you can put them close together). Once all the cauliflower is layered, spray it gently with oil.
- Bake for about 20 to 25 minutes, up until the covering is crispy and golden brown, and the cauliflower hurts however not mushy.
Make the sauce:
- While the cauliflower is baking, make the sauce. In a little bowl, blend together the honey, sriracha, garlic, vinegar, and salt. Taste and include extra sriracha for more heat, if preferred.
- Divide the rice into bowls and leading with with cauliflower. Drizzle the sauce over the cauliflower, and garnish with green onions. Serve with extra sauce on the side for dipping.