Sweet and Spicy Roasted Cauliflower with Your Pressure Cooker
Sweet and spicy roasted cauliflower with tender florets and a golden crispy crust, tossed in a luscious honey chili garlic sauce. Made easy using a pressure cooker and oven combo!
Equipment
- 1 Mixing bowl for breading station
- 1 Baking sheet lined with parchment paper
- 1 Small saucepan for heating sauce
Ingredients
Main Ingredients
- 1 head Cauliflower cut into florets
- 2 Eggs large
- ¾ cup Seasoned bread crumbs
- ⅓ cup Panko bread crumbs
- 3 tablespoons All-purpose flour
- Olive oil spray for spritzing
- 4 Green onions thinly sliced
- 4 tablespoons Honey
- 3 tablespoons Chili garlic sauce
- 2 tablespoons Brown sugar
- 1 tablespoon Soy sauce
- 1 teaspoon Freshly grated ginger
- ¼ teaspoon Minced garlic
Instructions
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper and spray lightly with olive oil.
- Set up three bowls: one with flour, one with beaten eggs, and one with combined seasoned and panko breadcrumbs.
- Coat each floret in flour, dip in egg, then coat with breadcrumbs mixture. Place on baking sheet.
- Spritz coated florets with olive oil spray. Bake for 25–30 minutes, flipping halfway through.
- While baking, mix honey, chili garlic sauce, brown sugar, soy sauce, ginger, and garlic in a saucepan over medium heat. Stir and cook 3-4 minutes.
- Remove sauce from heat and let it thicken slightly as it cools.
- Once cauliflower is done, drizzle with sauce and toss gently to coat.
- Top with green onions and serve immediately.
Notes
If storing leftovers, keep sauce separate for optimal crispiness when reheating.