Vegetarian Firecracker Cauliflower
Crunchy baked cauliflower tossed in a sweet and spicy honey-sriracha sauce, served over fluffy rice and garnished with fresh green onions. This plant-based, fiber-rich, and protein-packed dish delivers restaurant-quality flavor with minimal effort.
Equipment
- 1 Rimmed baking sheet
- 1 metal cooling rack (oven-safe)
- 1 small bowl
- 1 shallow dish
- Cooking spray or oil mister
- Whisk
- Spoon or tongs
Ingredients
For the cauliflower:
- 2 large eggs
- 3 tablespoons milk
- ½ cup whole wheat flour
- 1 cup whole wheat breadcrumbs
- ½ teaspoon garlic powder
- ¼ teaspoon sweet paprika
- ¼ teaspoon salt
- 1 large head cauliflower about 2½ pounds, cut into 1½–2 inch florets
For the sauce:
- ½ cup honey
- 3 tablespoons sriracha sauce
- 1 clove garlic minced
- 2¼ teaspoons rice vinegar
- Salt to taste
For serving:
- Cooked rice as needed
- Green onions thinly sliced, for garnish
Instructions
- Prepare Your Oven and Equipment: Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil to catch any drips and make cleanup easier. Place an oven-safe metal cooling rack on top of the baking sheet; this ensures air can circulate under the cauliflower, creating a crispy coating. Lightly spray the rack with cooking spray or use an oil mister to prevent sticking. Set aside while you prep the cauliflower.
- Make the Egg Wash: In a small mixing bowl, crack the eggs and add the milk. Whisk vigorously until the eggs and milk are fully combined into a smooth mixture. This egg wash will help the breadcrumb coating adhere perfectly to each piece of cauliflower, ensuring maximum crunch.
- Prepare the Breadcrumb Mixture: In a separate shallow dish, combine the whole wheat flour, whole wheat breadcrumbs, garlic powder, sweet paprika, and salt. Mix thoroughly so the spices and breadcrumbs are evenly distributed. This seasoned breadcrumb mixture is key for giving the cauliflower a flavorful, golden crust when baked.
- Coat the Cauliflower: Working with a few florets at a time, dip each cauliflower piece into the egg wash, making sure it is fully coated. Allow any excess liquid to drip off before transferring the floret to the breadcrumb mixture. Roll or toss the cauliflower in the breadcrumbs until it is evenly covered. Continue this process with all the florets, arranging them on the prepared baking rack in a single layer. It’s fine if the florets are close together, but avoid stacking them.
- Prepare for Baking: Once all the cauliflower pieces are coated, lightly spray them with cooking oil or an oil mister. This step ensures the breadcrumbs turn golden brown and crispy in the oven. The oil also enhances the flavor without making the dish greasy.
- Bake the Cauliflower: Place the baking sheet with the rack into the preheated oven. Bake for 20–25 minutes, checking at the 15-minute mark. The cauliflower should be tender inside but firm enough to hold its shape. The breadcrumb coating should turn a beautiful golden brown and become crisp. Avoid overbaking, as this can cause the florets to become dry or too soft.
- Prepare the Sweet and Spicy Sauce: While the cauliflower is baking, make the sauce. In a small bowl, combine honey, sriracha, minced garlic, rice vinegar, and a pinch of salt. Whisk thoroughly until all the ingredients are fully blended. Taste and adjust the heat by adding more sriracha if desired. This sauce balances sweet, tangy, and spicy flavors that pair perfectly with the crispy cauliflower.
- Serve Over Rice: Divide cooked rice evenly among serving bowls. Carefully transfer the baked cauliflower on top of the rice, arranging it so each bowl looks inviting and abundant. Drizzle the honey-sriracha sauce generously over the cauliflower, ensuring every bite is coated with flavor.
- Garnish and Final Touches: Sprinkle thinly sliced green onions over each bowl for a fresh, vibrant garnish. Serve immediately with extra sauce on the side for dipping or drizzling. This final touch adds color, crunch, and a mild oniony flavor that complements the sweet and spicy cauliflower perfectly.
- Enjoy Your Meal: Sit back and enjoy a restaurant-quality, plant-based meal that’s high in fiber, rich in flavor, and completely satisfying. This dish is perfect for weeknight dinners, meal prep, or serving to guests who will love its crunchy texture and bold, balanced flavors.
Notes
- Use a firm, fresh cauliflower head for the best texture; avoid florets that are soft or have brown spots.
- For an extra crispy coating, make sure the florets are evenly coated in the egg wash and breadcrumbs and bake them on a rack to allow air circulation.
- Whole wheat breadcrumbs add flavor and fiber, but panko can be used for an even lighter crunch.
- Adjust the spiciness by controlling the amount of sriracha in the sauce; start with less, taste, and add more gradually.
- This recipe is easily doubled or halved depending on your serving needs.
