Our vegetarian spin on firecracker take-out options crunchy baked cauliflower instead of shrimp. You’ll love this Firecracker Cauliflower recipe!
I’m an enormous fan of recreating take-out kind dishes at residence. With full management over the components, you’ll be able to create one thing a lot more healthy—and one thing that simply downright tastes higher as properly.
Plus, it may be enjoyable. You possibly can take in style dishes and switch them into meatless meals which you can’t at all times get on the menu. Like this Firecracker Cauliflower. Historically made with rooster or shrimp, this dish is normally pan-fried or deep-fried after which coated in a candy chili sauce.
Frying vs Baking
Since I’m not the largest fan of frying (notably deep frying—all that oil simply scares me!), I made a decision to go the baking route as a substitute. Simpler, more healthy and no effervescent oil, which is a large bonus in my ebook. By utilizing a wire cooling rack set onto a baking sheet, you’ll be able to hold the underside of no matter you’re baking from getting mushy—simply make sure that it’s an oven-safe rack!
I discover cauliflower to be a pleasant and meaty veggie and it really works completely on this dish to switch the rooster or shrimp. The florets are coated calmly in a breadcrumb combination after which baked till simply tender and barely crispy across the edges. In the meantime, you’ll rapidly whisk collectively a candy and spicy home made chili sauce that rivals something from the shop. (And by making it your self, you’ll be able to simply modify the spice degree by including kind of sriracha!)
Serve the cauliflower over a mattress of rice, sprinkle with some inexperienced onions after which drizzle with the finger-licking good sauce. I discovered that drizzling the sauce as a substitute of coating the cauliflower with it helps hold the florets good and crispy.
And go forward and hold a small bowl of the sauce on the desk for further dunking. Belief me on that one.
Vegetarian Firecracker Cauliflower
This vegetarian spin on firecracker take-out options crunchy baked cauliflower instead of rooster or shrimp. Serve over rice and drizzle with a candy and spicy home made chili sauce for a dish that rivals any restaurant.
Prep Time: 20 minutes
Prepare dinner Time: 25 minutes
Complete Time: 45 minutes
Yield: four servings
For the cauliflower:
2 giant eggs
three tbsp milk
half of cup complete wheat flour
1 cup complete wheat breadcrumbs
half of tsp garlic powder
1/four tsp candy paprika
1/four tsp salt
1 giant head cauliflower (about 2 half of kilos), lower into 1 1/2- to 2-inch items
For the sauce:
half of cup honey
three tbsp sriracha sauce
1 clove garlic, minced
2 1/four tsp rice vinegar
salt, to style
inexperienced onions, thinly sliced
Preheat the oven to 400°F. Line a rimmed baking sheet with foil after which set an oven-safe metallic cooling rack contained in the baking sheet. Spray the rack with an oil mister or cooking spray and put aside.
Make the cauliflower:
Calmly beat the eggs and milk in a small bowl till mixed.
In a shallow dish, add the flour, breadcrumbs, garlic powder, paprika, and salt. Combine to mix.
Working with a couple of items at a time, dip the cauliflower into the egg combination, shake off the surplus, then place within the breadcrumb combination, tossing to coat.
Place the cauliflower on the ready baking sheet in a single layer (you’ll be able to put them shut collectively). As soon as all of the cauliflower is coated, spray it calmly with oil.
Bake for about 20 to 25 minutes, till the coating is crispy and golden brown, and the cauliflower is tender however not mushy.
Make the sauce:
Whereas the cauliflower is baking, make the sauce. In a small bowl, whisk collectively the honey, sriracha, garlic, vinegar, and salt. Style and add extra sriracha for extra warmth, if desired.
Divide the rice into bowls and prime with with cauliflower. Drizzle the sauce over the cauliflower, and garnish with inexperienced onions. Serve with extra sauce on the aspect for dipping.
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