1 small head of cauliflower, cut into bite sized florets
2 cups panko bread crumbs
2 large eggs, whisked
For the sauce:
6 tbsp honey
2 garlic cloves, minced
1 tsp onion powder
6 tbsp water + 2 tsp cornstarch
2 tbsp low sodium soy sauce, or coconut aminos
1 tbsp sriracha sauce, more/less depending on how Spicy you want it
1. Preheat oven to 400F. Place whisked eggs in a small bowl, set aside. In another bowl place the panko. Dip cauliflower pieces in egg and then roll in panko until fully coated. Place on a baking sheet.
2. Bake for about 15-20 minutes or until golden brown.
In a sauce pan over medium heat, add all ingredients except the cornstarch + water. Bring to a simmer and stir until completely mixed. In a small bowl, completely dissolve cornstarch in water, then add to the mixture. Stir until sauce reaches a low boil again and cook until sauce thickens (about 2 minutes). Toss cauliflower in sauce until all the pieces are coated. Garnish with sesame seeds and fresh chopped scallions.