Print Recipe

Baked Cauliflower Forbidden Rice


  • 3 cups black rice cooked
  • 1 massive free-range egg
  • 1 cup breadcrumbs panko
  • 1 small head of cauliflower chopped into bite-sized florets
  • 2 tbsp cornstarch
  • 6 tbsp orange juice juice of 1 ½ oranges
  • ¼ cup honey
  • 2 tbsp rice vinegar
  • 2 tbsp reduced-sodium soy sauce
  • 2 tsp ketchup
  • ¼ tbsp ginger minced
  • 1/2 tsp scorching sauce sriracha
  • 1 clove garlic minced
  • 2 onions sliced
  • 1 tsp sesame seeds


Cauliflower Instructions:

  • Preheat oven to 400 levels F.
  • Whisk the egg in a small blending bowl. Then in a separate bowl, upload breadcrumbs. Submerge each and every bite-sized cauliflower floret within the egg combination, then into the breadcrumbs, coating smartly.
  • Position cauliflower on parchment paper-lined baking sheet and repeat with ultimate florets.
  • Bake till cauliflower is golden brown and crunchy (15 to 20 mins).

Sauce Instructions:

  • Because the cauliflower chefs, whisk in combination cornstarch and one tablespoon of water in a small bowl; put aside. In a small pot, combine in combination orange juice, honey, rice vinegar, soy sauce, ketchup, ginger, sriracha, and garlic. Deliver sauce to a low boil, stirring continuously. Stir in cornstarch combination and produce to a boil once more. Proceed stirring till sauce has thickened (one to 2 mins).
  • Heat up cooked rice if essential, best with cauliflower, and drizzle with sauce. Sprinkle with inexperienced onion slices and sesame seeds.