Thai cauliflower

1 head, large (6-7" dia) Cauliflower, raw
.25 cup, unpacked Brown Sugar
1 tbsp Thai Chili Sauce
1 tbsp Maple Syrup
1 tbsp Trader Joe's Toasted Sesame Oil
2 tbsp Soy sauce (tamari)
30 gram(s) Bread Crumbs, Panko (Japanese style), Kikkoman-1/2 cup, 30g
.25 cup Yellow Cornmeal
2 tbsp Sesame Seeds
2 serving Green Onion (fresh-1 stalk)
2 1tsp Canola Oil

Preheat oven to 400 degrees. Line a large sheet pan with parchment paper and set aside.
For the peanut sauce, into a blender, add all ingredients. Blend until smooth.
For the cauliflower, in a large bowl, combine sugar, chili garlic sauce, maple syrup, sesame oil, soy sauce, and ginger. Whisk until well combined. In a separate bowl, combine panko, cornmeal, and sesame seeds. Mix until well combined.
Into a large bowl, add sauce, cauliflower, and toss until combined and cauliflower is thoroughly coated. Add one-third of dry bread crumb mixture and toss to combine. Add half remaining crumbs and toss again to combine. Add remaining crumbs and toss until cauliflower is evenly coated.
Spray prepared sheet pan with cooking spray, transfer coated cauliflower bites to tray, and spray bites lightly with cooking spray. Bake for 15 minutes, flip cauliflower, and bake for 15 more minutes, until just brown and crisp.
Transfer to a serving dish and sprinkle with scallions and sesame seeds. Serve with peanut sauce.

Serving Size: Makes 2 2-cup servings

Number of Servings: 2

Recipe submitted by SparkPeople user KAKABOBO.