Augustine’s Farm Suggested Recipe: Honey-Garlic Cauliflower

Up at Augustine’s Farm, the farm stand is brimming with recipes customers can take home along with their veggies, fruit, eggs, honey, pies, cupcakes and flowers. We love Kathy’s fresh-cut bouquets of Zinnias – they last a full two weeks. Also the corn is at its peak and delicious.

Honey-Garlic Cauliflower

Ingredients

1 head cauliflower, chopped into bite-sized florets
1 cup all-purpose flour
2 cups panko breadcrumbs
3 large eggs, beaten
1/3 cup honey
1/3 cup soy sauce
2 garlic cloves, minced
juice of one lime
1 tablespoon sriracha
1/4 cup water
2 tsp water
1/4 cup sliced scallions

Directions:

Preheat oven to 400°

In a large bowl, combine flour and cauliflower, toss until fully coated. Set up a dredging station: In one bowl, add panko breadcrumbs and in another bowl, whisk eggs and add two tablespoons water. Dip cauliflower in beaten eggs, then panko until fully coated. Transfers to a parchment-lined baking sheet and season generously with salt and pepper. Bake until golden and crispy, 20-25 minutes.

Meanwhile make sauce. In small bowl, whisk together cornstarch and water, until the cornstarch dissolves completely. Set aside. Combine soy sauce,honey, garlic, lime juice and sriracha in a small saucepan over medium heat. When the mixture reaches a boil, reduce heat and add the cornstarch mixture.Bring to simmer again and cook until sauce thickens, about two minutes.

Toss cooked cauliflower in sauce until evenly coated.Return the cauliflower to baking sheet and broil for two minutes.

Garnish with scallions.