Side Pannel
Crispy Honey Lemon Cauliflower
Crispy Honey Lemon Cauliflower
- Recipe Submitted by maryjosh on 06/04/2018
Ingredients List
- FOR THE CRISPY CAULIFLOWER:
- 1 medium cauliflower, cut into bite sized florets
- 1/2 cup flour (gluten-free for gluten-free)
- 2 eggs, lightly beaten
- 1 cup panko breadcrumbs (gluten-free for gluten-free)
- oil for frying
- FOR THE STIR FRIED ZOODLES:
- 1 tablespoon sesame oil
- 2 cloves garlic, chopped
- 1/2 teaspoon red pepper flakes (or to taste)
- 3 medium zucchini, cut into noodles
- FOR THE HONEY LEMON SAUCE:
- 2 tablespoons honey
- 2 tablespoons lemon juice (~1/2 lemon)
- 2 teaspoons lemon zest
- 2 tablespoons reduced sodium soy sauce (or tamari for gluten-free)
- 1/4 cup vegetable broth or chicken broth
- 1 teaspoon chill sauce such as sambal oelek or sriracha
- 1 clove garlic, grated
- 1 teaspoon ginger, grated
- 1 tablespoon water
- 2 teaspoons cornstarch
- FOR THE MEAL:
- 1/4 cup green onions, sliced
Directions
FOR THE CRISPY CAULIFLOWER:
Working in batches dredge the cauliflower florets in the flower, dip into the eggs, and coat in the breadcrumbs before frying them in oil heated to medium-high (~350F/180C) until golden brown and setting them aside on paper towels to drain.
FOR THE STIR FRIED ZOODLES:
Heat the oil in a pan over medium-high heat, add the garlic and cook until just fragrant, about 30 seconds, add the zucchini noodles and saut?© until just tender, about 2-3 minutes.
FOR THE HONEY LEMON SAUCE:
Heat a pan over mediumh heat, add the mixture of the honey, lemon juice, soy sauce, broth, chill sauce, lemon zest, garlic, ginger and the mixture of the water and the corn starch and cook until the sauce thickens, about a minute, before adding the crispy cauliflower and tossing to coat.
FOR THE MEAL:
Serve the cauliflower immediately over the zucchini noodles garnished with green onions.
Working in batches dredge the cauliflower florets in the flower, dip into the eggs, and coat in the breadcrumbs before frying them in oil heated to medium-high (~350F/180C) until golden brown and setting them aside on paper towels to drain.
FOR THE STIR FRIED ZOODLES:
Heat the oil in a pan over medium-high heat, add the garlic and cook until just fragrant, about 30 seconds, add the zucchini noodles and saut?© until just tender, about 2-3 minutes.
FOR THE HONEY LEMON SAUCE:
Heat a pan over mediumh heat, add the mixture of the honey, lemon juice, soy sauce, broth, chill sauce, lemon zest, garlic, ginger and the mixture of the water and the corn starch and cook until the sauce thickens, about a minute, before adding the crispy cauliflower and tossing to coat.
FOR THE MEAL:
Serve the cauliflower immediately over the zucchini noodles garnished with green onions.
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