How many times have you wanted something a little different but had no idea what to make? That happens to me all the time – the struggle is real! If you are anything like me – I like foods that have a great flavor and sometimes a little bit of kick. I like heat! This firecracker cauliflower brings both great flavor and some heat to the party.
Firecracker Cauliflower: Great anytime
It is that time of year again – yes, it is time for the March madness. Are you having a party? Do you want some light but delicious food. This firecracker cauliflower is for you! It is not only vegetarian but it also tastes great! It makes a great addition to any tailgating or big game celebration. Just serve it alongside ranch dressing and celery sticks. It will definitely be a crowd pleaser!
- 2 cups panko bread crumbs
- Canola cooking spray
- 1 small head of cauliflower, cut into bite sized pieces
- 2 eggs, beaten
- 2 green onions, finely sliced
- 6 tbsp sriracha sauce (or other hot sauce of your choice)
- 4 tbsp butter
- ¾ cup brown sugar (packed)
- 2 tsp apple cider vinegar
- 1 tsp salt
- 1 tsp cornstarch + 2 tsp water
- ¼ tsp red pepper flakes (optional)
- Preheat oven to 375 F. Line a large (three-quarter) baking sheet with parchment paper. Spread out panko bread crumbs onto the baking sheet in a very thin and even layer. You want all the panko to bake evenly so you don’t want your layer to be too thick. If your baking sheet is too small, you can use two baking sheets. Spray the panko lightly and evenly with the canola cooking spray. Bake about 5 minutes until crumbs are a light golden brown. Allow to cool.
- Line a separate baking sheet with parchment paper. Take a cauliflower piece and coat it in whisked eggs, making sure to shake off any excess egg drippings before adding it to the panko bread crumbs (if the egg drippings get into the bread crumbs, it will not stick properly to the cauliflower). Place the cauliflower onto the sheet of panko bread crumbs. Dry your hands and scoop some panko over the cauliflower and press crumbs onto the cauliflower. Remove the cauliflower pieces and place onto the prepared baking sheet. Repeat with the remaining pieces.
- Place cauliflower into the oven and bake for about 15-20 minutes or until cauliflower are crispy and a dark golden brown.
- While the cauliflower is cooking, make the sauce. Add sriracha (or other hot sauce), butter, brown sugar, vinegar and salt into a small saucepan and bring to a simmer. Stir and cook until everything is evenly mixed. Allow the sauce to simmer until it is slightly thickened and reduces by 1/3. Taste and adjust as needed. If you like things spicy, add in the pepper flakes.
- In a small bowl, dissolve cornstarch in water. Pour into the sauce and immediately stir so that the cornstarch does not clump up. Bring sauce to a simmer again and cook until sauce thickens again (the bubbles should appear thicker and slower to pop when the sauce thickens). Your sauce should still be a liquid, but it should be a thick liquid so that it will cling and coat the cauliflower pieces.
- Toss the cooked pieces of cauliflower into a bowl with the sauce mixture. Mixed gently until all the cauliflower pieces are evenly coated with the sauce.
- Garnish with fresh green onions.
We made this firecracker cauliflower for a party at our house and it was a huge hit. It provides just the right amount of heat and flavor to keep you coming back for more.
Are you having a March madness party or getting together with friends to watch a big premier? What are you serving?
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