House of Asia > Recipes > Panko-baked cauliflower

Panko-baked cauliflower

30 min

4 servings

slightly spicy

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Cauliflower in a new guise! Baked in golden House of Asia panko breadcrumbs, with aromatic soy sauce, sesame seeds, and lime, this dish will delight any palate. Its subtle spiciness and crunchy texture make it hard to resist. Try it for yourself and see just how delicious cauliflower can be!

Vegetables Chinese 15-30 minutes

Ingredients

Cake:

2 glasses House of Asia panko breadcrumbs
½ teaspoon House of Asia 5 Flavor Spices
1 medium-sized cauliflower, divided into small florets
1 cup wheat flour
2 eggs
salt and black pepper to taste

SOS:

1/3 cup House of Asia Light Soy Sauce
1 spoon House of Asia White Sesame
chili flakes as desired
juice of 1 lime
2 spoons of honey
3 cloves of garlic pressed through a press
¼ cup of water
1 teaspoon of potato starch
2 tablespoons finely chopped spring onions

A method of preparing

Preheat the oven to 190°C. Line a baking tray with baking paper.
Coat the cauliflower florets in the flour mixed with the spices. Beat the eggs with two tablespoons of water and a tablespoon of soy sauce. In another bowl, add the panko breadcrumbs. Dip the cauliflower florets in the egg mixture, then in the panko breadcrumbs.
Place cauliflower pieces on the prepared baking sheet, season with salt and pepper. Bake for about 20-25 minutes, until golden and crispy.
Prepare the sauce. In a bowl, combine the potato starch and water and set aside. In a small saucepan, combine the soy sauce, sesame seeds, honey, garlic, chili pepper, and lime juice and heat. Then add the potato starch and stir. Bring to a boil again and simmer until the sauce thickens (about two minutes).
Pour the prepared sauce over the baked cauliflower and sprinkle with spring onions.