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BAKED ORANGE CAULIFLOWER

BáKED ORáNGE CáULíFLOWER

PREP TíME: 20 MíNUTES COOK TíME: 20 MíNUTES TOTáL TíME: 40 MíNUTES COURSE: áPPETíZER, MáíN COURSE CUíSíNE: CHíNESE SERVíNGS: 2

Críspy báked cáulíflower píeces áre coáted ín án oránge sáuce. ít's líke oránge chícken but wíth cáulíflower ínsteád!

íNGREDíENTS:

  •  1/2 heád of cáulíflower cut ínto bíte-sízed florets
  •  2  cups pánko breádcrumbs Kíkkomán bránd preferred for even bákíng
  •  2 lárge eggs whísked

FOR THE SáUCE

  •  2 tbsp wáter
  •  1/4 cup + 2 tbsp oránge
juíce
  •  1/4 cup gránuláted whíte sugár
  •  2 1/2 tbsp vínegár
  •  1/8 cup low-sodíum soy sáuce
  •  1 clove gárlíc mínced
  •  1/4 tsp gínger mínced
  •  1 tsp sríráchá íf you fínd thís to be too much spíce, you cán repláce hálf of ít wíth ketchup to get the oránge color wíthout áffectíng flávor too much
  •  1 tsp ketchup
  •  2 tsp cornstárch + 2 tbsp wáter


  • DíRECTíONS:

    1. Preheát the oven to 400°F. Set ásíde whísked egg ín á smáll míxíng bowl. ádd ábout 1/2 cup of pánko breádcrumbs ínto á Zíploc bág. Líne án extrá-lárge bákíng sheet wíth párchment páper.
    2. Díp cáulíflower ín egg míxture ánd then sháke á few tímes so thát excess egg dríps off. You don't wánt to dámpen your breádcrumbs wíth excess egg becáuse then they won't stíck to the cáulíflower. Set ásíde dípped cáulíflower on á cuttíng boárd or pláte, so thát more excess egg hás á chánce to dríp off. Repeát wíth remáíníng cáulíflower.
    3. Táke án egg dípped cáulíflower ánd pláce ínto á bág of breádcrumbs. Seál ánd sháke á few tímes untíl ít ís completely covered ín breádcrumbs. Remove ánd pláce onto bákíng sheet. Repeát wíth remáíníng cáulíflower, áddíng án áddítíonál 1/2 cup of breádcrumbs to the bág whenever you run out. You cán do á few cáulíflower át á tíme, but í don't recommend more thán 3-4 becáuse your cáulíflower won't be ás well covered ín breádcrumbs.
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