- Preheat oven to 400°F. Line a baking sheet pan with aluminum foil and coat with a thin layer of oil.
1 tsp toasted sesame oil
- Wash and dry the fresh produce.
1 medium head cauliflower
½ small head red cabbage
1 medium carrot
1 (8 oz) pkg sugar snap peas
1 (1 inch) piece ginger root
- Remove leaves and thick stems from the cauliflower; separate the head into bite-sized florets.
- Whisk eggs, salt, and pepper in a medium bowl. Add ⅓ of the cauliflower florets to the bowl and toss to dredge.
2 eggs
¼ tsp salt
¼ tsp black pepper
- Transfer florets, shaking off excess egg, to another medium bowl; add ⅓ of the bread crumbs and toss to coat, pressing gently to adhere. Transfer to the baking sheet and repeat twice more with remaining cauliflower.
1 cup panko bread crumbs
- Place cauliflower in the oven and cook until golden and fork-tender, about 25 minutes.
- Meanwhile, peel and mince garlic; transfer to a medium bowl along with oil, vinegar, maple syrup, soy sauce, and chili-garlic sauce. Whisk to combine the dressing.
1 clove garlic
1 tbsp toasted sesame oil
1 tbsp rice vinegar
2 tsp pure maple syrup
1 tsp soy sauce
¼ tsp chili-garlic sauce
- Quarter cabbage lengthwise, then cut out and discard the core; thinly slice crosswise and add to the bowl with the dressing.
- Peel, trim, and coarsely grate carrot; halve snap peas. Add both to the bowl, toss to combine the salad, and set aside.
- Peel and mince ginger and additional garlic.
2 cloves garlic
- Preheat a small saucepan over medium heat.
- Once the saucepan is hot, add oil, ginger, and garlic to the saucepan; cook, stirring often, until fragrant, about 1 minute.
1 tbsp toasted sesame oil
- Add broth, soy sauce, maple syrup, vinegar, and chili-garlic sauce to the saucepan; whisk to combine the sauce and bring to a simmer over medium-high heat.
4 fl oz (½ cup) chicken or vegetable broth
3 tbsp soy sauce
2 tbsp pure maple syrup
1 tbsp rice vinegar
1 tsp chili-garlic sauce
- Meanwhile, in a small bowl, make a slurry by whisking water with cornstarch until smooth. Add to the saucepan in a steady stream, while whisking constantly; continue to simmer, until thick, about 2 minutes. Remove from heat.
2 tbsp water
1 tbsp cornstarch
- To serve, divide salad and roasted cauliflower between plates. Top cauliflower bites with sauce and enjoy!