Crispy baked Cauliflower Bowl

Ingredients for 4 servings:

• 1 small head of cauliflower
• 2 eggs
• 1 1/4 cups panko
• ½ cup flour
• 2 tbsp oil
• some salt and pepper
• 250 g rice
• 1 can of edamame
• 1 avocado(s)
• e.g. sesame
• e.g. chili flakes
• 6 tbsp water, warm
• 1 tbsp cornstarch
• 3 cloves garlic
• 2 tbsp honey
• 1 tbsp sriracha sauce or ketchup
• 1 ½ tbsp soy sauce

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 25 minutes

healthy

First, preheat the oven to 220°C (top/bottom heat) and line a baking sheet with parchment paper. Brush the parchment paper with a tablespoon of oil and lightly grease the paper. Next, prepare the cauliflower by cutting the cabbage into bite-sized florets. Prepare a small bowl for the beaten eggs, flour, and panko. First, coat the florets in the egg, then in the flour, then again in the egg, and finally in the panko. (Tip: It’s best not to add all the panko to the bowl at the beginning, as the egg will make it very moist and prevent it from sticking to the cauliflower.) Place the coated florets on the baking sheet lined with parchment paper and brush with olive oil. To ensure the cauliflower is really crispy, turn it halfway through cooking (after 10 minutes). The total cooking time is 20-25 minutes in a preheated oven. The cauliflower is ready when it is golden brown. While the cauliflower is baking, prepare the rice according to the package instructions. Meanwhile, prepare the sticky honey garlic sauce. To make this, combine all the ingredients. It’s best to whisk everything together again with a fork to ensure the starch has dissolved. Once the cauliflower is cooked, add it to the pan and toss with the honey garlic sauce. Once all the cauliflower is coated with the sauce, assemble the bowl: rice, cauliflower, avocado, and edamame.