Firecracker Cauliflower


    For the cauliflower:

  • 2 large eggs
  • 3 tablespoons milk
  • 1/2 cup whole wheat flour
  • 1 cup whole wheat breadcrumbs
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon sweet paprika
  • 1/4 teaspoon salt
  • 1 large head cauliflower (about 2 1/2 pounds), cut into 1-1/2 to 2-inch pieces
  • For the sauce:

  • 1/2 cup honey
  • 3 tablespoons sriracha sauce
  • 1 clove garlic, minced
  • 2 1/4 teaspoons rice vinegar
  • Salt to taste
  • For serving:

  • Cooked rice
  • Thinly sliced green onions


  1. Preheat the oven to 400ºF. Line a rimmed baking sheet with foil and then set an oven-safe metal cooling rack inside the baking sheet. Spray the rack with an oil mister or cooking spray and set aside.
  2. Make the cauliflower:

  3. Lightly beat the eggs and milk in a small bowl until combined. In a shallow dish, add the flour, breadcrumbs, garlic powder, paprika and salt. Mix to combine. Working with a few pieces at a time, dip the cauliflower into the egg mixture, shake off the excess, then place in the breadcrumb mixture, tossing to coat. Place the cauliflower on the prepared baking sheet in a single layer (you can put them close together). Once all the cauliflower is coated, spray it lightly with oil.
  4. Bake for about 20 to 25 minutes, until the coating is crispy and golden brown, and the cauliflower is tender but not mushy.
  5. Make the sauce:

  6. While the cauliflower is baking, make the sauce. In a small bowl, whisk together the honey, sriracha, garlic, vinegar, and salt. Taste and add additional sriracha for more heat, if desired.
  7. Divide the rice into bowls and top with with cauliflower. Drizzle the sauce over the cauliflower and garnish with green onions. Serve with additional sauce on the side for dipping.