Thai Roasted Cauliflower

This recipe and photography is brought to you by @createcookshare This recipe and photography is brought to you by @createcookshare Read More Read Less
15 m
Prep Time
30 m
Cook Time


  • 1 head cauliflower, cut into small florets
  • 3 egg whites, whisked
  • 1 cup breadcumbs (regular or fluten free)
  • salt and pepper
  • 2 tbsp Gourmet Garden Thai Style , Cold Blended Paste
  • 1 tbsp sesame oil
  • 2 tbsp runny honey
  • 2 tbsp light soy sauce or tamrind
  • 1 tsp corn flour
  • 1/3 tbsp (80 mL) cold water
  • 1 tbsp toasted sesame seeds
  • 2 spring onions, thinly sliced


(per Serving)

Nutrition information coming soon


  • 1 Preheat oven to 220°C (200° C fan forced) and line a baking tray with baking paper.
  • 2 Place cauliflowers florets in a deep bowl and pour over the whisked egg whites. Stir until florets are evenly coated with egg white.
  • 3 Place breadcrumbs in a separate bowl and season with sea salt and pepper then pour over the cauliflower florets. Using a large serving spoon gently toss to coat evenly.
  • 4 Transfer cauliflower florets to baking tray, spray lightly with olive oil spray and bake for 20 minutes or until tender and browned.
  • 5 In the meantime, prepare the sauce. In a small pan add the Thai Seasoning Cold Blended Paste along with the sesame oil, honey and light soy sauce. Bring to a boil, then reduce heat and gently simmer for 3 minutes.
  • 6 In a small bowl combine corn flour and cold water, blending to a paste. Pour into the sauce and return to the boil then remove from heat and set aside.
  • 7 Remove cauliflower florets from oven and pour the sauce over the florets. Gently combine to evenly coat.
  • 8 Garnish with toasted sesame seeds and spring onions.
  • 9 Serve as appetizer or over rice.