Thai Sweet Chili Cauliflower

Ingredients

Cauliflower

• 1 head cauliflower, cut into bite‑size florets
• 2 cups panko breadcrumbs
• Cooking oil spray
• 2 large eggs, whisked
• 2 scallions, thinly sliced

Sauce

• 1 cup Thai sweet chili sauce
• 1/4 cup water
• 1 tsp cornstarch
• 1 tsp garlic powder
• 1 tsp sriracha (optional)

Instructions

1. Preheat oven to 350°F.
2. Spread panko on a parchment‑lined baking sheet, spray lightly with oil, and bake 5–7 minutes until golden.
3. Place eggs in a bowl. Prepare another baking sheet with parchment.
4. Dip each cauliflower piece in egg (shake off excess), then press into toasted panko. Place coated pieces on the baking sheet.
5. Bake 15–20 minutes, until the coating is golden and cauliflower is tender.
6. In a small bowl, whisk cornstarch and water.
7. In a saucepan, heat sweet chili sauce, garlic powder, and sriracha. Add cornstarch mixture and simmer until thickened (about 2 minutes).
8. Adjust seasoning to taste.
9. Drizzle sauce over the cauliflower and garnish with scallions.