We had just a little bit more of the local cauliflower left, just enough for a taste treat. So I decided to try another version of roasted cauliflower, this time breaded.
And as a treat, a spicy dipping sauce to go with it. It was a fun change from my typical roasted cauliflower; and fun to pick up and dip.
Now that the local cauliflower and broccoli have faded, it will be time to harvest my Jerusalem artichokes. I can’t wait! But I am trying to be patient and give them time to grow larger. Sometime this month I will harvest. I have more new recipes to try!
Breaded Cauliflower with Sriracha Dipping Sauce
from Kosherscoop.com, very slightly adapted
1 medium head cauliflower, broken into small florets (locally grown)
1 – 2 cups seasoned whole wheat bread crumbs
2 eggs, lightly beaten
1 tsp paprika
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp salt
1/8 tsp black pepper
Sriracha Dipping Sauce:
2 tsp honey (locally produced)
2 tsp Sriracha
2 tsp lime juice
2 tsp Dijon mustard, optional, but adds extra heat
Preheat oven to 375°F.
Line a baking sheet with parchment paper and spray with cooking spray. Prepare two small bowls: In one bowl combine eggs and spices and whisk together until combined.
In the second bowl, place the bread crumbs.
Dip each cauliflower floret into the egg mixture, making sure that it’s completely coated, then dip it into the bread crumb mixture and transfer to the baking sheet.
When all the cauliflower is breaded, spray it with cooking spray for a moist and crunchy exterior. Bake 30 minutes until golden.
In a small bowl, combine all sriracha sauce ingredients. Whisk together until smooth.
Dip cooled breaded cauliflower in and enjoy.
Serves 4 – 6.