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Parve
Easy
40 Minutes
Diets 
18 ounces fresh or Beleaf Frozen Cauliflower Florets
1-2 cups seasoned Chef Jeff Panko or bread crumbs
2 eggs, lightly beaten
1 teaspoon paprika
1/4 teaspoon Gefen Onion Powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons Gefen Honey
2 teaspoons sriracha
2 teaspoons lime juice
2 teaspoons Haddar Dijon Mustard (optional, but adds extra heat)
Preheat oven to 375 degrees Farenheit (190 degrees Celsius).
Line a baking sheet with Gefen Parchment Paper and spray with cooking spray. Prepare two small bowls: In one bowl combine eggs and spices and whisk together until combined. In the second bowl, place the Panko or bread crumbs.
Dip each cauliflower floret into the egg mixture, making sure that it’s completely coated, then dip it into the bread crumb mixture and transfer to the baking sheet. When all the cauliflower is breaded, spray it with cooking spray for a moist and crunchy exterior. Bake 30 minutes until golden.
In a small bowl, combine all srirachanaise ingredients. Whisk together until smooth. Dip cooled breaded cauliflower in and enjoy.
Photography: Daniel Lailah Styling: Amit Farber
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Hi, we really enjoyed this recipe but was wondering if maybe mayonnaise was left out of the sauce ingredients list accidentally. I thought it would have mayo in it as it is called srirachanaise, and also when looking at the photo, it looks like the sauce contains mayo. I made the sauce according to the ingredients but it was very runny and and bright orange reddish colour. So then i added a big tbsp of mayo to change the texture and colour and we all loved it.
Thank you
Delicious! We enjoyed these. I didn’t even need the sauce (didn’t make it)!
Love the dipping sauce.