I stumbled upon this recipe on itscheateveryday.com when looking for a recipe to use up some almond milk we had sitting in the fridge. The process was a little more involved than we expected, especially when it came to making the sauce (yes, they really do mean a half CUP of sriracha!). But it was all worth it in the end! We paired the spice of this dish with a Parmesan chicken dish (conveniently also uses almond milk).
-1 medium head cauliflower
-1 egg white
-1 and 1/2 cups all purpose flower
-1 and 3/4 cups almond milk, unsweetened
-1/4 tsp sea salt
For the Honey Garlic Sauce:
-1/3cup Hoisin sauce
-2 cloves garlic
-1tsp onion powder
-1 and 1/2 tbs cornstarch
-Scallions and toasted sesame seeds optional
1. Preheat oven to 400*F. Cut cauliflower into bite-sized pieces and set aside.
2. In a large bowl, whisk together flour, milk, salt, and egg white. Pour into a large ziplock bag along with the cauliflower, seal and shake until all of the cauliflower is coated in the batter. You may want to break this into 3 smaller batches to make the process easier.
3. Lie the cauliflower out on a baking sheet lined with parchment paper. Gently spray the cauliflower with cooking spray and bake for 15-20minutes or until batter is golden brown.
4. While the cauliflower is baking, mince the garlic and saute until golden brown. Add sriracha, honey, hoisin sauce, and onion powder. In a separate bowl, mix together the cornstarch and water to make a slurry. Pour into the sauce. Heat on medium-high until the sauce starts to boil and thicken, stirring occasionally. Remove sauce from heat.
5. Once cauliflower is golden, flip over, spray the other side with cooking spray and cook for an additional 5-10 minutes to ensure the cauliflower is crispy on all sides. Remove from the oven and gently toss in the honey garlic sauce.
6. Garnish with scallions and toasted sesame seeds if you choose