Sticky Asian Cauliflower

1 head cauliflower, rinsed and cut into bite sized pieces/chunks
1/2 cup egg replacer powder  - whisked with 2 tsp. each: onion powder & garlic powder and 1 cup water
2 1/2 cups panko breadcrumbs

1 red pepper, diced
5-6 green onions, sliced thin and separated into 2 parts (reserving some green for garnish)
1/2 cup sugar
1/2 cup rice vinegar
2/3 cup soy sauce (or equivalent)
2 Tbsp minced garlic
2 Tbsp minced ginger
Pinch red chili flakes (optional)
4 Tbsp cornstarch mixed with ½ cup cold water in a jar with tight fitting lid
Sesame seeds for sprinkling before serving (optional)
Preheat oven to 450. Line a pan with parchment. Whisk egg replacer powder with onion & garlic powders and 1 cup water until smooth. Dip, stir in or shake the cut cauliflower with this mixture to coat the cauliflower. Next dip cauliflower into the panko crumbs. Set on the pan trying to give each precious piece some space. Bake for 25 minutes. Meanwhile, using a medium pot, cook the sauce. Whisk the sugar and soy sauce on medium high heat to dissolve sugar. Add vinegar, diced pepper, majority of green onions (reserving a handful of the sliced green parts for garnish), fresh ginger, garlic and red chili flakes. Cook and stir until veggies are cooked. Add shaken cornstarch mixture at a higher heat and stir constantly until thickened, turning heat down as it starts to thicken. Set aside. Cauliflower should be lightly browned at 25 minutes. Set under the broiler for a few minutes on low if desired. Toss with sweet/spicy sauce, coating cauliflower well.  Sprinkle with sesame seeds and green onions. Serve immediately.

Healthy Facts - October 2017: Sticky Asian Cauliflower

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