What I eat in a week | Healthy Japanese Recipes | Daily cooking menu | Life in Canada

all-purpose flour

🥗Healthier: chickpea flour

💰Cheaper: rice flour

Chickpea flour is gluten-free and adds protein.

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat breadcrumbs offer more fiber.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free and lower in sodium.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point for frying.

Cut cauliflower into bite-sized florets.

In a bowl, mix all-purpose flour, cornstarch, baking powder, salt, and black pepper.

In another bowl, whisk together soy sauce, ginger, garlic, and egg.

Dip each cauliflower floret into the wet mixture, then coat in the dry mixture.

Heat vegetable oil in a deep skillet over medium-high heat until shimmering.

Fry the coated cauliflower in batches until golden brown, about 4-5 minutes.

Remove with a slotted spoon and drain on paper towels.

Sprinkle with panko breadcrumbs and sesame seeds while hot.

Serve with lemon wedges and sliced green onions on the side.

Cooking Techniques

Spice Level:

Allergens