Heart Healthy Korean BBQ Cauliflower Bites

Cauliflower

1. Step 1

   Preheat the oven to 400° F. Line 2 baking sheet with parchment paper.

2. Step 2

   Break the cauliflower head into medium-sized florets. (Do this by hand as much as possible. You may need to cut through the more denser part of the head with a knife, but try to avoid hacking at the cauliflower. If you're not gentle, the cauliflower will start to shred into tiny bits and most of it will end up on the cutting board.)

3. Step 3

   In a large bowl, whisk the eggs until they’re a uniform color. In a wide, shallow dish, stir together the panko bread crumbs, salt, garlic powder, and ginger powder until combined, then remove half the mixture and reserve in a separate bowl.

4. Step 4

   Bread the cauliflower bites by dipping them, one at a time, into the whisked eggs. Shake off any excess egg, then roll in the seasoned breadcrumbs and place on the prepared baking sheet. When you are out of the breadcrumbs, clean and dry the breadcrumb dish, then refill it with the reserved breadcrumb mixture (If you begin with all the breadcrumbs in the breading bowl, they will become too soggy and clumpy to properly stick to the cauliflower by the time you’re halfway through breading).

5. Step 5

   Bake the breaded cauliflower bites for 15-20 minutes, or until tender. Let cool slightly, then transfer to a large bowl.

Korean BBQ Sauce

1. Step 1

   Combine gochujang, soy sauce, honey, rice wine vinegar, garlic, ginger, sesame oil and water in a pot over medium heat. Cook, stirring, until the sauce becomes a thick, even glaze, about 2 minutes.

2. Step 2

   Gently toss baked cauliflower bites with sauce in a large bowl. Transfer to a serving bowl and sprinkle with sesame seeds and sliced green onion, if desired. Serve right away.

Garnish