Ingredients:

  • 1 large head of cauliflower (approx. 2 lbs), cut into bite-sized florets
  • 1/2 cup All-purpose flour (65g)
  • 2 tbsp Cornstarch (16g)
  • 2 large Eggs, beaten
  • 1 1/2 cups Panko breadcrumbs (90g)
  • 1 tsp Garlic powder
  • 1/2 tsp Smoked paprika
  • 1/2 tsp Sea salt
  • 1/2 cup Mayonnaise (115g)
  • 1/4 cup Thai Sweet Chili Sauce (60ml)
  • 1 tbsp Sriracha
  • 1 tbsp Honey
  • 1 tsp Rice vinegar
  • 2 Green onions, thinly sliced
  • 1 tsp Toasted sesame seeds

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Dry the cauliflower. Pat the florets with a paper towel until they are bone dry.
  3. Set up the station. Place flour, cornstarch, salt, garlic powder, and paprika in one bowl; beaten eggs in a second; and panko in a third.
  4. First dredge. Toss a handful of florets in the flour mixture until they look dusty and fully coated.
  5. Egg bath. Dip the floured florets into the egg until no dry flour spots remain.
  6. Panko press. Roll them in the panko, pressing gently until the crumbs are firmly attached.
  7. Arrange and bake. Space the florets out on the pan and bake for 20 minutes until the edges are golden and the crust feels hard to the touch.
  8. Whisk the sauce. While baking, combine the mayo, sweet chili sauce, Sriracha, honey, and rice vinegar in a large bowl.
  9. The final toss. Remove the cauliflower from the oven and immediately toss them in the sauce bowl until every crevice is glossy and coated.
  10. Garnish and serve. Plate them up and sprinkle with green onions and sesame seeds while the steam is still rising.