Recipe Category: Meal-Prep
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Ingredients
Makes 8 :Servings
Prep: 15 minutes
Cooking Time: 30 minutes
Serving size 1/8 of recipe
Calories 123 Protein 5 g Carbohydrates 22 g Fat 3 g Fiber 5 g Sugar 7 g Sodium 280 mg
- 3/4 cup whole wheat flour
- 1 cup water
- 1/3 cup panko bread crumbs or whole wheat bread crumbs
- 1 head cauliflower, chopped into bite-size florets
For the sauce
- 1 tablespoon olive oil
- 1/3 cup Dijon mustard or brown mustard
- 1/3 cup apple cider vinegar or rice vinegar
- 11/2 tablespoons low-sodium soy sauce
- 1 tablespoon melted raw honey
- 1 tablespoon sriracha or red pepper flakes (optional)
- 1/4 cup water plus 1 tablespoon
- 2 teaspoons arrowroot powder
- garnish: chopped fresh chives; red pepper flakes
Method
- Preheat the oven to 375°F
- Line a baking sheet with parchment paper
- Whisk together the flour and water until smooth, then fold in the bread crumbs
- Make sure the cauliflower pieces are completely dry, or the batter will not stick to them
- Dip them into the batter, then place them on the baking sheet
- Make sure the pieces do not touch, or they will steam and the breading will become gummy
- Bake for about 40 minutes, flipping halfway through, until the outside is golden and crispy
- To a nonstick skillet over medium-low heat, add the olive oil, mustard, vinegar, soy sauce, honey, sriracha (if using), and 1/4 cup water
- Bring it to a light simmer, then mix the arrowroot powder with the remaining 1 tablespoon water and add it to the skillet
- Stir immediately, as the sauce will thicken quickly, then remove the skillet from the heat
- If it’s too salty, add vinegar 1/2 teaspoon at a time until you reach the desired balance
- If you want it sweeter, add honey 1/2 teaspoon at a time
- Add the cauliflower to a large bowl, then pour the sauce over the florets a little at a time
- Fold the cauliflower into the sauce; the bites should be coated, not drenched and soggy
- Garnish and enjoy!
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