These sweet and savory oven-baked cauliflower florets are the perfect crunchy addition to any weeknight meal, especially for Meatless Monday! Just like chicken nuggets, the crunchy coating on this flavorful veggie makes it the star of the show. Prepare as a side dish, a tasty snack for the kids, or an easy vegetarian appetizer on game day. Ready in under 30 minutes, then drizzle with sticky sauce and dig in!
2 large eggs, whisked 1 small head of cauliflower, cut into bite-sized florets 2 cups Kikkoman® Panko Bread Crumbs 2 teaspoons cornstarch 6 tablespoons water 6 tablespoons honey 4 garlic cloves, minced 1 teaspoon onion powder 1 ½ tablespoons Kikkoman® Less Sodium Soy Sauce ½ tablespoon Kikkoman® Sriracha Hot Chili Sauce 1 bunch of scallions, divided, finely chopped for the sauce
Preheat oven to 350°F. Line a large baking sheet with parchment paper.
Set whisked eggs aside in a small bowl. Dip cauliflower florets in egg mixture, then cover with panko bread crumbs, pressing the crumbs gently against the cauliflower to help them stick. Place coated cauliflower on prepared baking sheet. Repeat until all cauliflower is coated.
Bake for about 15-20 minutes or until cauliflower is cooked and the coating is a golden brown.
In a small bowl, completely dissolve cornstarch in water and set aside.
In a saucepan on medium-high heat, add honey, garlic, onion powder, soy sauce, sriracha, and 3 chopped scallion stalks to a pot. Bring to a gentle simmer and stir a few times until ingredients are combined. Then add cornstarch-water mixture to the sauce and stir immediately to dissolve. Stir occasionally and let sauce come to a simmer. Continue to cook until sauce starts to thicken, about 2 minutes.
Allow sauce to cool a few minutes and thicken even more. Drizzle over cauliflower. Garnish with extra scallions.