- 1 medium head of cauliflower, washed and broken or cut into bite-sized pieces
- 2 Eggs
- 1 ¼ cup panko breadcrumbs
- ¼ cup + 2 tablespoon flour
- ½ teaspoon salt
- ¼ – ½ teaspoon pepper
- ¼ cup avocado oil
- 1 avocado, cut into chunks or slices
- 6 tablespoon warm water
- 1 tablespoon cornstarch
- 1 clove garlic, minced or grated
- 2 tablespoon honey
- 1 teaspoon sriracha
- 1 ½ tablespoon Soy Sauce
- Preheat the oven to 425 F. Line two baking sheets with parchment paper and oil the paper with 1 tablespoon oil each, using a brush or your hands to distribute evenly. Set your pans aside.
- Set up your breading station with cauliflower in one bowl, eggs in another, and half of the panko, flour, salt, and pepper in the last bowl.
- Add 4-5 pieces of cauliflower into the egg mixture and toss to coat. Let any excess egg drip off and then place pieces in the panko mixture. Coat evenly, pressing the pieces into the mixture to make sure it sticks. Repeat until all pieces are coated, refilling the panko mixture with remaining panko, flour, salt, and pepper as needed.
- Place the cauliflower in the oven to bake for 25 minutes.
- Remove from the oven and flip if needed. Push the cauliflower to one side of the pan and add the edamame beans to the other end of each pan. Place back in the oven to finish baking for 5-10 minutes.
- In the meantime, make your sauce. Add all sauce ingredients to a microwave-safe bowl or measuring cup and whisk with a fork to combine, making sure the cornstarch is completely dissolved.
- Cover and microwave for 1 minute. Remove and stir, continuing to heat in 30-second increments until sauce has thickened up.
- To make your bowls, start with rice or base of choice then top with cauliflower, sauce, and finish with desired garnishes.