Lightly grease a baking sheet with cooking spray and set aside.
Add egg whites to a large ziploc bag; add cauliflower florets to the bag, close it, and shake it around until everything is well combined.
In a separate ziploc bag combine the panko crumbs, paprika, cumin, garlic powder, salt, and pepper; add the cauliflower florets to the bag, close it, and shake it around until everything is well combined and coated.
Transfer the cauliflower florets to the prepared baking sheet; bake for 15 to 18 minutes, or until tender and lightly browned.
In the meantime, prepare the sauce in a nonstick skillet set over medium heat; combine the sesame oil, honey, soy sauce, vinegar, chili sauce, and garlic and bring to a simmer.
Simmer for 10 minutes.
In a small mixing bowl combine cornstarch and water and stir until the cornstarch is dissolved.
Whisk the cornstarch mixture into the soy sauce mixture and whisk to combine; remove from heat.
Remove the cauliflower florets from the oven and either add them to the sauce OR pour the sauce over the florets. Mix and toss until well combined.
Garnish with toasted sesame seeds and green onions.
Serve.
Notes
Beat the egg whites until foamy; it will help with the breading.
For better adhesion, don't use coarse breadcrumbs. Finely ground breadcrumbs work better in this recipe. Also, you can use regular breadcrumbs or panko rind crumbs.
If you don't like spicy foods, leave out the sriracha and use a mild/sweet sauce, if possible.
You can use agave instead of honey.
Serve as an appetizer or serve it over rice for a complete vegetarian meal.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Appetizer / Lunch / Dinner
Cuisine: Asian
Keyword: appetizer recipes, cauliflower recipe, side dish recipe