Transform cauliflower into a flavorful, crispy dish with this Thai Sweet Chili Cauliflower recipe. Coated in crunchy panko breadcrumbs and tossed in a sweet and spicy sauce, this dish is perfect as an appetizer, snack, or side dish. It’s a crowd-pleaser that pairs bold Thai-inspired flavors with a satisfying crunch.
Ingredients:
Main Ingredients:
- 1 medium or large head of cauliflower, cut into bite-sized florets
- 2 cups panko breadcrumbs
- Cooking oil spray
- 2 large eggs, whisked
- 2 scallions, finely sliced (for garnish)
Sauce:
- 1 cup Thai sweet chili sauce
- ¼ cup water
- 1 tsp cornstarch
- 1 tsp garlic powder
- 1 tsp sriracha sauce (optional, for extra spice)
Instructions:
- Preheat the Oven: Set your oven to 400°F (200°C) to preheat. Prepare a baking sheet by lining it with parchment paper and giving it a light mist of cooking spray.
- Prepare the Coating: Place the whisked eggs in one shallow bowl and the panko breadcrumbs in another. Dip each cauliflower floret into the eggs, then coat with the breadcrumbs, pressing lightly to ensure an even coating.
- Bake the Cauliflower: Arrange the breaded florets on the prepared baking sheet in a single layer. Lightly spray the tops with cooking oil.
- Prepare the Sauce: While the cauliflower bakes, combine the Thai sweet chili sauce, water, cornstarch, garlic powder, and sriracha (if using) in a small saucepan. Cook over medium heat, stirring constantly, until the sauce thickens slightly. Remove from heat and set aside.
- Toss and Serve: Once the cauliflower is baked, place it in a large bowl. Pour the sauce over the florets and gently toss until evenly coated.
- Garnish and Enjoy: Transfer the coated cauliflower to a serving dish. Sprinkle with finely sliced scallions and serve immediately.
Conclusion:
This Thai Sweet Chili Cauliflower is a crispy, saucy delight that’s bursting with bold flavors. Whether you’re serving it as an appetizer, a snack, or a side, this dish will impress with its irresistible combination of textures and sweet-spicy taste.
Crispy Thai Sweet Chili Cauliflower
Crispybaked cauliflower florets coated in a bold Thai sweet chili sauce, perfect as asnack or side dish.
Ingredients
Main Ingredients:
- 1 medium or large head of cauliflower cut into bite-sized florets
- 2 cups panko breadcrumbs
- Cooking oil spray
- 2 large eggs whisked
- 2 scallions finely sliced (for garnish)
Sauce:
- 1 cup Thai sweet chili sauce
- ¼ cup water
- 1 tsp cornstarch
- 1 tsp garlic powder
- 1 tsp sriracha sauce optional, for extra spice
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to preheat. Prepare a baking sheet by lining it with parchment paper and giving it a light mist of cooking spray.
- Prepare the Coating: Place the whisked eggs in one shallow bowl and the panko breadcrumbs in another. Dip each cauliflower floret into the eggs, then coat with the breadcrumbs, pressing lightly to ensure an even coating.
- Bake the Cauliflower: Arrange the breaded florets on the prepared baking sheet in a single layer. Lightly spray the tops with cooking oil.
- Prepare the Sauce: While the cauliflower bakes, combine the Thai sweet chili sauce, water, cornstarch, garlic powder, and sriracha (if using) in a small saucepan. Cook over medium heat, stirring constantly, until the sauce thickens slightly. Remove from heat and set aside.
- Toss and Serve: Once the cauliflower is baked, place it in a large bowl. Pour the sauce over the florets and gently toss until evenly coated.
- Garnish and Enjoy: Transfer the coated cauliflower to a serving dish. Sprinkle with finely sliced scallions and serve immediately.