Whenever we are having a few of the guys over for poker night, these are always a big crowd pleaser. The first time we served them, half of them didn’t even know that it was cauliflower, which of course they claimed they didn’t like when asked. My daughter has become somewhat of a pro at making these, so me and the guys can work on our game downstairs, and her and her mom can spend some bonding time in the kitchen preparing these. Then she gets rewarded with her own zesty plate of these scrumptious appetizers. Check out what they are saying about this recipe over at Julie’s Eats & Treats:
“What an awesome idea, love these so much!”
I’m always looking for new ways to enjoy sriracha sauce…this is perfect!
Ingredients
1 small head of cauliflower
½ cup vanilla almond milk
3 teaspoons Argo cornstarch
1 ½ teaspoon salt
1 ½ teaspoon McCormick’s ground black pepper
½ teaspoon garlic powder
1 ½ cup bread crumbs
1 tablespoon of sriracha
4 tablespoons honey
Instructions
Preheat the oven to 450 degrees Fahrenheit and grease a cookie sheet. Set aside.
Mix almond milk, 1 teaspoon salt, 1 teaspoon pepper and garlic powder together in a bowl. Add cornstarch, whisking together to prevent lumps from forming. Set aside.
Remove florets from the cauliflower (aka don’t use the stem).
Chop the cauliflower into smaller pieces, the desired size of your bites.
Toss the cauliflower in the almond milk mixture made earlier until wet.
Season the panko bread crumbs with remaining salt ground black pepper and then toss the cauliflower in the bread crumbs until coated.
Spread out on cookie sheet, and spray the bites with a cooking spray again to help with color and crisping.
Bake for 18-20 minutes.
Remove from oven and serve immediately.
Mix all the ingredients together with a whisk and serve with bites.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: Make vegan by using maple syrup.
Thanks again to Julie’s Eats & Treats for this spicy and satisfying recipe.