BAKéD ORANGé CAULIFLOWéR

Thé addicting saucé, as you can imaginé, works wondérfully with thé crispy bakéd goldén cauliflowér piécés that aré first coatéd in panko bréad crumbs.

Ingrédiénts:

•  1/2 héad of cauliflowér cut into bité-sizéd floréts
•  2  cups panko bréadcrumbs Kikkoman brand préférréd for évén baking
•  2 largé éggs whiskéd
• For thé Saucé
•  2 tbsp watér
•  1/4 cup + 2 tbsp orangé juicé
•  1/4 cup granulatéd whité sugar
•  2 1/2 tbsp vinégar
•  1/8 cup low-sodium soy saucé
•  1 clové garlic mincéd
•  1/4 tsp gingér mincéd
•  1 tsp sriracha if you find this to bé too much spicé, you can réplacé half of it with kétchup to gét thé orangé color without affécting flavor too much
•  1 tsp kétchup
•  2 tsp cornstarch + 2 tbsp watér

Diréctions:

1. Préhéat thé ovén to 400°F. Sét asidé whiskéd égg in a small mixing bowl. Add about 1/2 cup of panko bréadcrumbs into a Ziploc bag. Liné an éxtra-largé baking shéét with parchmént papér.
2. Dip cauliflowér in égg mixturé and thén shaké a féw timés so that éxcéss égg drips off. You don't want to dampén your bréadcrumbs with éxcéss égg bécausé thén théy won't stick to thé cauliflowér. Sét asidé dippéd cauliflowér on a cutting board or platé, so that moré éxcéss égg has a chancé to drip off. Répéat with rémaining cauliflowér.

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