Serves 4–6 | Prep 15 minutes | Cook 30 minutes
Golden, crispy cauliflower tossed in a sticky sweet chili lemongrass glaze and served with a creamy lime dipping sauce.
Ingredients
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1 large head cauliflower, cut into bite-sized florets
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½ cup all-purpose flour
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½ cup water
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½ tsp garlic powder
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½ tsp salt
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1 cup panko breadcrumbs
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Olive oil spray
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¾ cup MOB Sweet Chili Lemongrass Sauce
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2 green onions, sliced
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1 tbsp toasted sesame seeds
For the lime aioli:
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½ cup mayonnaise or vegan mayonnaise
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1 tbsp lime juice
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½ tsp lime zest
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1 small garlic clove, grated
Instructions
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Preheat oven to 425°F and line a baking sheet with parchment paper.
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Whisk flour, water, garlic powder and salt into a smooth batter.
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Dip cauliflower florets into the batter, then coat in panko breadcrumbs.
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Arrange on the baking sheet and spray lightly with olive oil.
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Bake for 25–30 minutes, flipping halfway through, until golden and crispy.
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Warm MOB Sweet Chili Lemongrass Sauce in a small saucepan.
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Toss hot cauliflower with the sauce just before serving.
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Mix mayonnaise, lime juice, zest and garlic to prepare the aioli.
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Garnish cauliflower with green onions and sesame seeds.
Chef's Tip: Keep the sauce separate until serving if preparing ahead to preserve the crispy coating.
