1 head of cauliflower (about 650-700g), cut into florets
125ml bread flour
310ml panko breadcrumbs
Slurry: 30ml cornstarch and 30ml water
45ml soy sauce
15ml lemon juice
15ml sesame oil
2,5ml ground ginger
3 stalks of green onion, sliced
a handful of sesame seeds
Preheat your oven to 220℃ and line a baking sheet with baking paper.
Cut the cauliflower head in half. Break it into medium sized florets and cut off the stems. Set aside.
Add the bread flour and 190ml water to a mixing bowl and whisk together until smooth.
Add the breadcrumbs to another bowl.
Now, dip a floret into the flour and water mixture, roll/coat it with the breadcrumbs and place it on the prepared baking sheet. Continue until all the florets are coated in breadcrumbs.
Space the florets on the lined baking sheet and bake in the oven for 20-25 minutes. They should be golden and dry.
For the sauce:
Prepare a slurry by whisking the cornstarch and water together. Keep aside.
Add the soy, lemon juice, honey, sesame oil, ginger and water to a small saucepan and whisk together.
Pour in the slurry while whisking continuously.
Place the saucepan on medium-low heat and simmer for about 10 minutes, stirring every now and then.
Pour the sauce over the baked florets and gently mix through to cover all the cauliflower in the sauce.
Serve with a scattering of green onions and sesame seeds.