Ingredients
- Half a head of cauliflower, cut into bite sized florets
- 1 cup panko breadcrumbs
- 2 eggs, whisked
Sauce
- 2 Tbsp honey
- 2 cloves garlic, minced
- 1 tsp bouillon or vegetable stock
- 2 tsp flour plus ¼ cup water
- 2 Tbsp soy sauce
Directions
Preheat oven to 180 C. Set whisked eggs aside in a small bowl. Set panko breadcrumbs aside in a separate bowl. Dip cauliflower pieces in the egg and then roll in the panko crumbs until fully coated and place on a baking sheet lined with baking paper. Repeat until all the cauliflower pieces are coated. Bake for 15 – 20 mins or until the coating is a golden brown and crunchy. While the cauliflower is cooking make the sauce on the stove. Add all sauce ingredients except the flour and water. Bring to a simmer and stir until completely mixed. In a jar with a lid, mix together the flour and water, put the lid on and shake until flour is completely dissolved. Add the flour mixture to the sauce. Keep stirring until the sauce reaches a low boil and cook until it thickens (about 2 minutes). Pour sauce over cauliflower and toss until completely coated. Garnish with chives or green onions if desired. Serve warm.
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BUMP & baby is New Zealand’s only magazine for pregnancy and early babyhood. Our team of mums and mums-to-be understand what it’s like to be pregnant in this connected age, and that’s why BUMP & Baby online is geared toward what pregnant women and new mums really want to know.
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