Roasted Cauliflower with Sweet Thai Sauce

You’ll love this recipe and kids won’t even know they’re eating cauliflower! It’s delicious, it’s sweet, it’s spicy, it’s crunchy and it’s baked! We love this ROASTED CAULIFLOWER WITH SWEET THAI SAUCE because it's so good, so deliciously sweet and so well balanced. Well-balanced because the fluffy cauli balances the crispy coating and the savoury taste of the cauli balances the sweet and sticky Thai Seasoned Sauce. Like I said – balanced.

I have taken a very handy short cut and used Gourmet Garden Thai Seasoning Cold Blended Paste as it already has all the herbs and spices I need for the sauce, including shallots, garlic, lemongrass, ginger, coriander and chilli. How good is that! All in a very convenient tube, fresh and ready to use! If you're overseas, don't worry, I have below a blend you can put together*

To top it all off I’ve also added toasted sesame seeds to give it a nice nutty flavour and extra crunch! I really do hope you make this recipe as it is a wonderful side dish, appetizer or part of the main meal served with rice or quinoa.

Helpful Tips

• I love a convenient short cut and that is why I used the Gourmet Garden ready sauce, however you can exchange this with a homemade sauce or any other convenient Thai sauces you may prefer.

• If you love broccoli as much as I do, then add ½ a head of cauliflower and a head of broccoli for more vegetable variety.

• The biggest mistake people make with roasted cauliflower is they roast it at a low temperature. You need the oven hot at around 210C fan-forced before the cauliflower is placed in the oven.

Watch How to Make it

Roasted Cauliflower with Sweet Thai Sauce

Serves 4 as part of the main meal or as an appetiser

Prep time: 10 minutes

Cooking time: 20 minutes

INGREDIENTS

1 head cauliflower, cut into small florets

3 egg whites, whisked

1 cup bread crumbs (regular or gluten-free)

2 tablespoons Gourmet Garden Thai Seasoning Cold Blended Paste* (make your own below)

1 tablespoon sesame oil

2 tablespoons runny honey

2 tablespoons light soy sauce or tamari

1 level teaspoon cornflour

80ml cold water

1 tablespoon toasted sesame seeds

2 green onions, thinly sliced

*Make your own Thai Sauce

(make half the amount or store leftovers in the refrigerator for up to 10 days)

2 tbsp rice vinegar

2 tbsp cup cooking oil

2 tbsp light soy sauce (Chang's has a gluten-free Tamari Light Soy sauce)

2 tbsp white fine sugar

1 garlic clove, finely minced

1 tsp lemongrass, finely sliced

1 tsp ginger, finely minced

1/4 tsp cayenne pepper

1/4 cup coriander, finely chopped

INSTRUCTIONS

1. Preheat oven 210 C fan-forced and line a tray with baking paper.

2. Add cauliflowers florets to a deep bowl and pour over the egg whites that have been whisked. Combine until evenly coated.

3. In a separate bowl combine the breadcrumbs, sea salt and pepper and then pour over the cauliflower florets. Using a large serving spoon gently stir to evenly coat.

4. Transfer cauliflower florets to a 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 boil and then gently simmer for 3 minutes.

6. In a small bowl add the cornflour and cold water. Mix until the cornflour dissolves. Pour into the pan and bring to boil again. As soon as it boils remove it from heat and set it aside.

7. Remove cauliflower florets from the oven and pour the sauce over the florets. Gently combine to evenly coat.

8. Garnish with toasted sesame seeds and green onions.

9. Serve as an appetizer or over rice.