Ingredients

Crispy Cauliflower

• 1 head cauliflower, cut into florets
• 2 large eggs, beaten
• 1 cup panko breadcrumbs

Honey Garlic Sauce

• 1/3 cup honey
• 3 garlic cloves, minced
• 3 tbsp soy sauce
• 1/3 cup water
• 2 tsp cornstarch

Preparation

Preheat the oven to 400°F.
To bread cauliflower, dip each florets into the beaten egg. Next, toss it in panko breadcrumbs. Arrange on a nonstick or parchment-lined baking sheet.
Bake for 15 to 20 minutes, turning once halfway through cooking.
While cauliflower is baking, combine the honey, garlic, and soy sauce in a saucepan over medium heat. Stir.
In a small bowl, make a cornstarch slurry by whisking water together with cornstarch. Whisk the cornstarch slurry into the honey garlic mixture. Cook for another 2 to 3 minutes or until sauce thickens. Remove the sauce from the heat and allow it to cool slightly.
Once the cauliflower is golden and cooked to your liking, remove from the oven and drizzle with honey garlic sauce.
Serve immediately or store in the refrigerator for up to 3 days.