Name: Sticky Asian Cauliflower Bites with Carrot & Snap Pea Slaw
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 medium carrots; 3 medium heads cauliflower; 355 ml chicken or vegetable broth; 6 eggs; 9 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 ½ small heads red cabbage; 3 (227 g) pkg sugar snap peas; black pepper; chili-garlic sauce; cornstarch; panko bread crumbs; pure maple syrup; rice vinegar; salt; soy sauce; toasted sesame oil

Sticky Asian Cauliflower Bites with Carrot & Snap Pea SlawSticky Asian Cauliflower Bites with Carrot & Snap Pea Slaw — a 45-minute dinner recipe with 17 ingredients, serving 6.Ingredients

3 medium carrots

3 medium heads cauliflower

355 ml chicken or vegetable broth

6 eggs

9 cloves garlic

3 (2 ½ cm) pieces ginger root

1 ½ small heads red cabbage

3 (227 g) pkg sugar snap peas

black pepper

chili-garlic sauce

cornstarch

panko bread crumbs

pure maple syrup

rice vinegar

salt

soy sauce

toasted sesame oil

Instructions

Preheat oven to 205°C (400°F). Line a two baking sheet pans with aluminum foil and coat with a thin layer of oil.

Wash and dry the fresh produce.

Remove leaves and thick stems from cauliflower heads; separate the heads into bite-sized florets.

Whisk eggs, salt, and pepper in a large bowl. Add ⅓ of the cauliflower florets to the bowl and toss to dredge.

Transfer florets, shaking off excess egg, to another large bowl; add ⅓ of the bread crumbs and toss to coat, pressing gently to adhere. Transfer to the baking sheets and repeat twice more with remaining cauliflower.

Place cauliflower in the oven and cook until golden and fork-tender, 25-30 minutes.

Meanwhile, peel and mince garlic; transfer to a large bowl along with oil, vinegar, maple syrup, soy sauce, and chili-garlic sauce. Whisk to combine the dressing.

Quarter cabbages lengthwise, then cut out and discard the cores; thinly slice crosswise and add to the bowl with the dressing.

Peel, trim, and coarsely grate carrots; halve snap peas. Add both to the bowl, toss to combine the salad, and set aside.

Peel and mince ginger and additional garlic.

Preheat a medium saucepan over medium heat.

Once the saucepan is hot, add oil, ginger, and garlic to the saucepan; cook, stirring often, until fragrant, 1-2 minutes.

Add broth, soy sauce, maple syrup, vinegar, and chili-garlic sauce to the saucepan; whisk to combine the sauce and bring to a simmer over medium-high heat.

Meanwhile, in a small bowl, make a slurry by whisking water with cornstarch until smooth. Add to the saucepan in a steady stream, while whisking constantly; continue to simmer, until thick, about 4 minutes. Remove from heat.

To serve, divide salad and roasted cauliflower between plates. Top cauliflower bites with sauce and enjoy!

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