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Print Recipe
Cauliflower in sticky Chinese Sauce Recipe
Do you like Chinese food, but try not to eat meat? This "sticky" cauliflower tastes like the famous "sticky" chicken with garlic in your favorite Chinese restaurant, but made from vegetables!
Cook Time 30 minutes
Servings
Ingredients
Bases
Sauce
Cook Time 30 minutes
Servings
Ingredients
Bases
Sauce
Instructions
  1. Preheat the oven to 200 degrees. Organize the workplace by placing flour, eggs, and breadcrumbs on separate plates. Mix salt and pepper with bread crumbs.
    Preheat the oven to 200 degrees. Organize the workplace by placing flour, eggs, and breadcrumbs on separate plates. Mix salt and pepper with bread crumbs.
  2. Cut the cauliflower into small florets. Dip the inflorescences in flour, then egg, then in crumbs. Place on parchment paper on a baking sheet. Bake for 15-20 minutes or until lightly crunched.
    Cut the cauliflower into small florets. Dip the inflorescences in flour, then egg, then in crumbs. Place on parchment paper on a baking sheet. Bake for 15-20 minutes or until lightly crunched.
  3. Add all the ingredients for the sauce to the saucepan. Put it on medium heat. Mix and bring to a boil and cook for about 5 minutes, until it begins to thicken.
    Add all the ingredients for the sauce to the saucepan. Put it on medium heat. Mix and bring to a boil and cook for about 5 minutes, until it begins to thicken.
  4. Pour the sauce over the baked cauliflower slices and gently mix to evenly coat.
    Pour the sauce over the baked cauliflower slices and gently mix to evenly coat.

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