Crunchy baked breaded cauliflower pieces are coated with sweet agave & Carolina gold bbq sauce.
It’s an easy and delicious weeknight meal.
I can’t get enough of this sweet savory sauce. It’s savory, spicy, and sweet, all at the same time. And crunchy bites of cauliflower are the perfect vehicle for soaking up the thick sauce.
This sauce was so delicious, I was tempted to lick my bowl clean.
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SWEET AGAVE & BBQ SAUCED BAKED CAULIFLOWER
- 1 small head of cauliflower, cut into bite sized florets
- 2 cups of seasoned Bread Crumbs (I use these)
- cooking oil spray
- 2 large eggs, whisked
- 2 cloves of garlic, finely sliced
FOR THE SAUCE: (DOUBLE IF NEEDED FOR TASTE)
- 6 tbsp organic raw blue agave (I use these)
- 4 garlic cloves, minced
- 1 tsp onion powder
- 6 tbsp carolina tangy gold bbq (we used two brands Cattlemen's & Williamson Bros.)
- Preheat oven to 400°F. Line a large baking sheet with foil paper. Spread panko crumbs in a thin even layer across the surface of the baking sheet. Spray bread crumbs with cooking oil spray. Bake crumbs about 3-5 minutes or until golden brown.
- Set whisked eggs aside in a small bowl. Line another large baking sheet with foil paper.
- Dip cauliflower in egg mixture and then shake a few times so that excess egg drips off. You don't want to dampen your breadcrumbs with excess egg because then they won't stick to the cauliflower. Then place into foil with bread crumbs. Cover cauliflower with bread crumbs, pressing the crumbs gently against the cauliflower to help them stick; even sprinkle the crumbs on the cauliflower for a quicker process of sticking. Place coated cauliflower on empty prepared baking sheet. Repeat until all cauliflower is coated.
- Bake for about 15-20 minutes or until cauliflower is cooked and the coating is a dark golden brown.
- While the cauliflower is cooking, make sauce on the stove. Add a little olive oil to pot then dd all sauce ingredients including garlic . Bring to a gentle simmer and stir a few times until ingredients are mixed. This should only take a few seconds. Stir occasionally and let sauce come to a simmer and cook until sauce starts to thicken (about 2 minutes). Allow sauce to cool a few minutes and thicken even more. Drizzle over cauliflower. If you wish to completely coat cauliflower in sauce, it's best to double the sauce and brush it on with a pastry brush. Garnish with scallions.
- The recipe above makes just enough sauce to drizzle over a small head's worth of cauliflower florets. If you are using a medium or large head of cauliflower or you wish to coat the cauliflower completely in sauce, you should double the sauce.