Crispy Honey Garlic Cauliflower Bowls

Crispy Honey Garlic Cauliflower Bowls

A delightful fusion of flavors and textures that will satisfy your cravings while keeping your dental health in check! Our dental hygienist Tasha absolutely adores this recipe, as it combines the goodness of cauliflower, edamame, and avocado, creating a tooth-friendly and delicious meal. Served over brown rice, this dish is not only a treat for your taste buds but also a nourishing option to support your oral well-being.



  • 1 medium head of cauliflower, washed and broken or cut into bite sized pieces (approx 4-5 cups of florets)
  • 2 eggs
  • 1 1/4 cup panko bread crumbs
  • 1/4 cup + 2 tbsp flour
  • 1/2 tsp salt
  • 1/4 – 1/2 tsp pepper
  • 1/4 cup avocado oil
  • 2 cups edamame beans, shelled and defrosted if frozen
  • 1 avocado, cut into chunks or slices


  • 6 tbsp warm water
  • 1 tbsp cornstarch
  • 1 clove garlic, minced or grated
  • 2 tbsp honey
  • 1 tsp sriracha
  • 1 1/2 tbsp soy sauce


  • Green onion, sliced
  • Sesame Seeds
  • Red pepper Flakes

Suggest serving over brown rice – if doing so, cook rice according to package directions while you prep the other ingredients.

  1.   Preheat the oven to 425 F. Line two baking sheets with parchment paper and oil the paper with 1 tbsp oil each. Set pans aside.
  2.   Set up your breading station with cauliflower in one bowl, eggs in another (whisked with a fork to combine), and half of the panko, flour, slat and pepper in the last bowl (you will break cauliflower in patches as the flour mixture gets too wet and sticky from the egg if done all in one batch.
  3.   Add 4-5 pieces of cauliflower into egg mixture and toss to coat. Let and excess egg drip off and then place pieces in the panko mixture. Coat evenly, press 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.
  4.   Place the cauliflower in the oven to bake for 25 minutes.
  5.   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.
  6.   In the meantime, make your sauce. Add all sauce ingredients to a microwave safe bowl or measuring cup and wisk with a fork to combine, making sure the corn starch is completely dissolved.
  7.   Cover and microwave for 1 minute. Remove and stir, continuing to heat in 30 second increments until sauce has thickened up.
  8.   To make your bowls, start with rice or base of choice then top with cauliflower, edamame, sauce, and finish with avocado and desired garnishes

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