Modified an Olives for Dinner recipe | Serves: | Time: ~45 min
For the Cauliflower
4 cups bite-sized cauliflower florets, rinsed
1/2 cup tapioca flour
2 tbsp Neat Egg, whisked with 3/4 cup water
2 cups panko
For the Sauce
1/2 cup vegan mayo
1/4 cup sweet chili sauce
1 tbsp sriracha
1/2 tbsp lime juice
Handful of cilantro, finely minced
Preheat oven to 400. Line a baking sheet with parchment paper.
Set up a station with three large bowls. In the first bowl, place the flour. In the second, place the Neat Egg water. In the third place the panko mixture.
Working in batches, place some of the rinsed-and-still-wet cauliflower florets into the first bowl with the rice flour, and use your hands to toss to coat. Then pick up the cauliflower, shaking off any excess flour and place into the bowl with the vegan egg mixture, and toss to coat. Then place the coated cauliflower into the bowl with the panko and toss well to combine.
Place the cauliflower onto the lined baking sheet in a single layer. Repeat until all of the cauliflower pieces are coated, then spray the tops of each with a little oil, then season with salt and pepper. Place into the oven for 15 minutes, or until the tops are slightly golden.
Remove, flip the florets and respray the other side with a little more spray oil. Bake for 10 minutes more, or until golden all over. Keep an eye out for burning.
To serve, allow the cauliflower to slightly cool, then drizzle with the sauce as desired.