In the vegetable kingdom, cauliflower reigns supreme. Don't be fooled by its humble appearance or mild taste. Both of these seemingly boring characteristics are what make the humble head so versatile. It can be transformed into just about anything: crispy pizza crust, fried "rice," hashbrown cups, you name it. But as we learned with crack cauliflower, sometimes the florets are best left true to form dressed up with sauce. All those nooks and crannies mean maximum flavor absorption and minimum sauce waste.
To make honey-garlic cauliflower, we started by dredging the vegetable in flour, egg and breadcrumbs and baking until crunchy. While the florets are getting nice and golden-brown in the oven, we made the sauce. With a combination of honey, soy sauce, lime and Sriracha, this sauce has the perfect balance of sweet, salty, tangy and spicy. One might say that the flavor profile of the glaze is complex. Or as was mostly the case here, tasters will simply respond, "Whoa."
These glazed cauliflower bites would be just as awesome served over rice as they would piled in lettuce cups or just plucked by the forkful straight from the oven. However you choose to serve them, they'll go fast. You might consider making a double-batch. You're eating vegetables after all.
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