Crispy Chili Garlic Cauliflower With Sesame Slaw (Printable)

Golden battered cauliflower with spicy chili garlic glaze over crisp sesame-lime slaw. A satisfying plant-based centerpiece ready in under an hour.

# List of ingredients:

→ Crispy Cauliflower

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→ Chili Garlic Sauce

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→ Sesame Slaw

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→ Slaw Dressing

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# Steps:

01 - Preheat oven to 425°F or heat oil in a deep fryer to 350°F if frying.

02 - In a large bowl, whisk together flour, cornstarch, baking powder, garlic powder, and salt. Add plant-based milk and mix until smooth.

03 - Dip each cauliflower floret into the batter, letting excess drip off, then coat with panko breadcrumbs. Arrange on a parchment-lined baking sheet or prepare for frying.

04 - Bake for 25 minutes, flipping halfway, until golden and crisp. If frying, cook in batches for 3-4 minutes until deep golden brown; drain on a paper towel-lined plate.

05 - Whisk together all chili garlic sauce ingredients in a saucepan. Heat gently over medium heat for 2-3 minutes, stirring, until slightly thickened. Set aside.

06 - In a large bowl, combine both cabbages, carrots, green onions, sesame seeds, and cilantro.

07 - In a small bowl, whisk together all slaw dressing ingredients. Pour over slaw and toss to coat.

08 - Once cauliflower is cooked, toss with chili garlic sauce until well coated.

09 - Serve crispy cauliflower over a bed of sesame slaw. Garnish with extra sesame seeds and cilantro if desired.

# Expert Advice:

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The cauliflower gets impossibly crispy while staying tender inside
That chili garlic sauce hits sweet and spicy notes that keep you reaching for another bite

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Double coating the cauliflower in panko creates this armor of crunch that makes all the difference
The sauce needs to be warm when it hits the cauliflower or it will not stick properly

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Space the cauliflower pieces out on the baking sheet or they will steam instead of crisp up
Letting the battered florets sit for a minute before coating in panko helps the crumbs stick better

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