1 medium size head of cauliflower – broken into bite size florets
½ cup flour – your choice of flour
½ cup water
½ tsp salt
½ tsp granulated garlic
¾ cup panko breadcrumbs
⅓ cup honey
⅓ cup teriyaki Sauce
2 cloves of garlic, minced or finely chopped
1 tsp grated ginger or ginger paste
½ tsp dried chilli flakes
Preheat oven to 220 degrees celcius. Line a baking sheet with tinfoil, dull side up, brush or spray with extra virgin olive oil. Pour ½ cup of the panko breadcrumbs onto the prepared tray and set aside.
In a large mixing bowl, whisk together the flour, water, salt and granulated garlic until smooth. Add the cauliflower florets into the bowl and gently toss to coat thoroughly. Use a slotted spoon to transfer the cauliflower to the prepared tray on to the panko breadcrumbs. Scatter the remaining breadcrumbs over the cauliflower and toss to coat. Spread the florets out so there is some space between for air to circulate while they cook. Otherwise they will steam rather than toast.
Bake for 25-30 minutes or until the cauliflower is tender and the breadcrumb coating is set and golden brown in colour.
In a large pan, combine the honey, teriyaki sauce, garlic, ginger and chilli flakes over high heat and bring to a boil. Transfer the crispy cauliflower to the pan and toss gently to coat in the sauce.
Serve garnished with a sprinkle of sesame seeds and fresh coriander leaves.
