Extraordinary Health Magazine EH Magazine VOl 33_Final | Page 37

SERVES: 2-4
BAKED ORANGE
Cauliflower
USE ORGANIC
2 eggs • ½ cup gluten-free bread crumbs
1 head cauliflower
SAUCE
½ cup orange juice • 3 Tablespoons coconut aminos
2 Tablespoons honey • 2½ Tablespoons rice wine vinegar
1 Tablespoon ginger - minced • 1 garlic clove
1 Tablespoon ketchup • 1 teaspoon sirracha
1 Tablespoon cornstarch dissolved in 2 teaspoons of water
TOPPING
¼ cup sliced green onion
2 Tablespoons white sesame seeds
PREPARATIO N
Whisk eggs in bowl and set aside. Place panko into a zip lock bag.
Remove cauliflower flowerets and cut into bite sized pieces. Dip
cauliflower pieces into egg then place onto a cookie rack to let
excess egg drip off. Next, in 2 batches, place cauliflower pieces
into zip lock bag and shake until well coated. Place coated pieces
onto a parchment-lined cookie sheet at bake at 400 degrees for
20 minutes. While cauliflower is baking, you can make the sauce.
Place all ingredients except for the cornstarch mixture into a
sauce pan and bring to a low simmer. Add in cornstarch mixture
and boil for another few minutes until sauce is thick. Once
cauliflower is done baking, remove from oven and let cool for
about 5 minutes. Pour sauce over the cauliflower and top with
green onion and sesame seeds.
Vol 33 • Extraordinary Health ™ 35