INGREDIENTS:
FOR THE CRISPY CAULIFLOWER:
1 medium cauliflower, cut into bite sized florets
1/2 cup flour
2 eggs, lightly beaten
1 cup panko bread crumbs
oil for frying
FOR THE STIR FRIED ZOODLES:
1 tablespoon sesame oil
2 cloves garlic, chopped
1/2 teaspoon red pepper flakes (or to taste)
3 medium zucchini, cut into noodles
FOR THE HONEY LEMON SAUCE:
2 tablespoons honey
2 tablespoons lemon juice (~1/2 lemon)
2 teaspoons lemon zest
2 tablespoons soy sauce (reduced sodium)
1/4 cup vegetable broth or chicken broth
1 teaspoon chill sauce such as sambal oelek or sriracha
1 clove garlic, grated
1 teaspoon ginger, grated
1 tablespoon water
2 teaspoons cornstarch
FOR THE MEAL:
1/4 cup green onions, sliced
DIRECTIONS:
FOR THE CRISPY CAULIFLOWER:
Working in batches dredge the cauliflower florets in the flower, dip into the eggs, and coat in the breadcrumbs before frying them in oil heated to medium-high (~350F) until golden brown and setting them aside on paper towels to drain.
FOR THE STIR FRIED ZOODLES:
Heat the oil in a pan over medium-high heat, add the garlic and cook until just fragrant, about 30 seconds, add the zucchini noodles and saute until just tender, about 2-3 minutes.
FOR THE HONEY LEMON SAUCE:
Heat a pan over medium heat, add the mixture of the honey, lemon juice, soy sauce, broth, chill sauce, lemon zest, garlic, ginger and the mixture of the water and the corn starch and cook until the sauce thickens, about a minute, before adding the crispy cauliflower and tossing to coat.
FOR THE MEAL:
Serve the cauliflower immediately over the zucchini noodles garnished with green onions.
Source: Closet Cooking
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