Food & Drink

Delicious Orchards: The Country Food Market's Recipe of the Week



1 small head of cauliflower, cut into 
  bite-sized florets
2 cups panko bread crumbs
Cooking spray
2 large eggs, whisked
2 scallions, finely sliced

For the sauce:
6 TBS honey
4 garlic cloves, minced
1 tsp. onion powder
6 TBS water plus 2 tsp. cornstarch
1½ TBS low sodium soy sauce
½ TBS sriracha sauce 

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Preheat oven to 350 degrees.  Line a large baking sheet with parchment paper.  Spread panko crumbs in a thin even layer across the surface of the baking sheet.  Spray panko crumbs with cooking spray and bake for 5 to 7 minutes or until golden brown.  Line another large baking sheet with parchment paper.  

Dip cauliflower in egg mixture and shake a few times to remove excess eggs.  Dampening the bread crumbs with excess egg will cause the bread crumbs not to stick to the cauliflower.  Coat with panko crumbs, gently pressing the crumbs against the cauliflower.  Place coated cauliflower on prepared baking sheet.  Repeat until all cauliflower is coated.  Bake for 15 to 20 minutes or until cauliflower is cooked and the coating is a dark golden brown.

In a small bowl, dissolve cornstarch in water and set aside.  Add all sauce ingredients except the cornstarch and water to a small pot or saucepan.  Bring to a gentle simmer stirring often completely mixing all ingredients.  Then, add the cornstarch mixture to the sauce, stirring immediately to dissolve the cornstarch into the sauce.  Not stirring will cause the cornstarch to be lumpy.  Cook until sauce starts to thicken, about 2 minutes.  Allow sauce to cool a few minutes and it will continue to thicken.  Drizzle over cauliflower.  If you prefer to completely coat the cauliflower, double the sauce recipe and brush it on with a pastry brush.  Garnish with scallions.

NOTE:  If you make any changes to the sauce, such as, adding more liquids, you may need to also add more cornstarch to thicken it.  Completely dissolve any additional cornstarch in a little water before adding it.    

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