Sweet Chili Cauliflower Bites

Instructions

1. Step 1

   Heat the oven to 220°C and line a rimmed baking sheet with parchment paper.

   Cookware: baking sheet, parchment paper

2. Step 2

   Spread the neutral oil over the lined baking sheet.

   Ingredients used: 15.0 ml Neutral Oil

   Cookware: baking sheet, parchment paper

3. Step 3

   Whisk the flour, cornstarch, garlic powder, salt, and cold water in a large bowl until a smooth, thick batter forms.

   Ingredients used: 95.0 gr All-Purpose Flour, 30.0 gr Cornstarch, 3.0 gr Garlic Powder, 4.0 gr Salt, 180.0 gr Water

   Cookware: mixing bowl, whisk

4. Step 4

   Add the cauliflower to the batter and turn until every floret is lightly coated.

   Ingredients used: 700.0 gr Cauliflower

   Cookware: mixing bowl, spatula

5. Step 5

   Place the panko in a shallow bowl. Coat each battered floret in the crumbs, then arrange the florets in one layer on the prepared baking sheet.

   Ingredients used: 90.0 gr Panko Breadcrumb

   Cookware: baking sheet, Shallow bowl

6. Step 6

   Bake until the coating is set and beginning to brown, then turn the florets.

   Timer: 20 min (fixed)

   Cookware: baking sheet, spatula

7. Step 7

   Continue baking until the cauliflower is tender and the coating is crisp and golden.

   Timer: 10 min (fixed)

   Cookware: baking sheet

8. Step 8

   Stir the sweet chili sauce and lime juice together in a small bowl.

   Ingredients used: 15.0 ml Lime Juice, 160.0 ml Sweet Chili Sauce

   Cookware: small bowl

9. Step 9

   Drizzle the sweet chili mixture over the baked florets and turn gently until evenly glazed.

   Cookware: baking sheet, spatula

10. Step 10

    Return the glazed cauliflower to the oven until the sauce is hot and slightly tacky.

    Timer: 5 min (fixed)

    Cookware: baking sheet

11. Step 11

    Transfer the cauliflower bites to a serving dish and finish with the scallions and sesame seeds.

    Ingredients used: 30.0 gr Scallion, 10.0 gr Sesame Seed

    Cookware: spatula