Baked Honey Garlic Cauliflower and Quinoa Spaghetti

On Pinterest, I came across this recipe of using cauliflower instead of chicken for a meatless meal of the same dish. It is sweet and spicy, bursting with flavor and heat. It doesn’t take long to prepare and cook. As for the pasta alternative, I managed to get quinoa spaghetti from Egli which is great and it was surprisingly a similar texture as the regular one.

What’s in it:

  • Cauliflower, large
  • Eggs, 2 pcs whisked
  • Bread crumbs, 1-2 c
  • Quinoa spaghetti, cook according to package instructions

Honey Garlic Sauce

  • Honey, 5 Tbsp
  • Garlic, 3 cloves minced
  • Cornstarch, 1-2 Tbsp
  • Water, 5-6 Tbsp
  • Soy sauce, 1 Tbsp
  • Sriracha sauce, 1 Tbsp

Prep the cauliflower into bite sizes, dip in batter and shake off excess egg and evenly coat with bread crumbs. Bake in the oven for 15 minutes at 200C. Dissolve cornstarch in water and set aside. In a sauce pan, mix honey, garlic, soy sauce, and sriracha sauce. Let it simmer then add the cornstarch-water mixture and stir until the sauce thickens. Toss the baked cauliflower in the sauce until evenly coated and serve with pasta.

There’s no need for pasta sauce as the honey garlic sauce is strong enough that when mixed will blend well with the pasta. If necessary then lightly dress the pasta with olive oil, pepper and lemon juice. A portion is quite heavy as we found out later on that the rest was saved for lunch the next day. Try it and experience the explosion of flavors.

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