Crispy Baked Cauliflower

Ingredients

• 4 large eggs, beaten
• 1 tbsp dijon mustard
• 2 tsp salt, divided
• 2 cups panko (japanese-style bread crumbs)
• 2 tbsp sesame seeds
• 1 tsp garlic powder
• 1/2 tsp freshly ground pepper
• 1/2 tsp ground ginger
• 1/2 tsp red pepper flakes
• 1/2 tsp turmeric
• 1 head (about 10 cups) cauliflower, cut into 1½ inch florets
• Sesame Soy Dipping Sauce (recipe below)*

Directions

1. Preheat oven to 400°F.
2. Whisk together eggs, Dijon mustard and ½ tsp salt in a medium bowl. Set aside.
3. Combine panko, sesame seeds, remaining 1½ tsp salt, garlic powder, pepper, ginger, red pepper flakes and turmeric in a medium bowl. Divide panko mixture between two medium bowls. Set one bowl of panko mixture aside.
4. Working in batches, dip half of cauliflower florets in egg mixture, shaking off excess. Transfer florets to the first bowl of panko mixture and toss to coat. Place on parchment paper-lined baking sheets.
5. Continue breading with remaining egg mixture, cauliflower and second bowl of panko mixture.
6. Bake until cauliflower is lightly browned and tender, about 25 – 30 minutes. Serve with Sesame Soy Dipping Sauce.

Ingredients

• 1 tsp canola oil
• 1 tsp sesame oil
• 3 cloves garlic, finely chopped
• 1 tsp fresh chopped ginger
• 1/4 tsp red pepper flakes
• 1/4 cup soy sauce
• 2 tbsp liquid honey
• 2 tbsp rice vinegar
• 1/4 cup water
• 2 tsp cornstarch

Yield: Makes 3/4 cup

Directions

1. Heat canola oil and sesame oil in a small saucepan over medium heat. Add garlic, ginger and red pepper flakes; sauté until fragrant, about 1 – 2 minutes. Add soy sauce, honey and rice vinegar. Bring to a simmer.
2. Whisk water and cornstarch together in a separate bowl.
3. Stir cornstarch mixture into soy sauce mixture. Bring to a boil, whisking frequently. Reduce heat and simmer, whisking constantly, until thickened, about 1 – 2 minutes. Remove from heat and allow to cool slightly.