Thai Roasted Cauliflower

Name: Thai Roasted Cauliflower
Prep time: 15 min
Cook time: 30 min
Ingredients: 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 Seasoning 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

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15 m

Prep Time

30 m

Cook Time

12

Ingredients

Preparation

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.