Mealime recipe · lives on in MealPot
Sticky Asian Cauliflower Bites with Carrot & Snap Pea Slaw
- 35 min
- 2–6 servings
- 631 kcal / serving
Crisp cauliflower bites pair with a bright carrot and snap pea slaw, held together by a tangy ginger-garlic dressing and a glossy soy-maple glaze. It fits a weeknight routine with straightforward steps and clean flavors.
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Ingredients
- 1 mediumcarrot
- 1 medium headcauliflower
- 4 fl ozchicken or vegetable broth
- 2eggs
- 3 clovesgarlic
- 1 (1 inch) pieceginger root
- ½ small headred cabbage
- 1 (8 oz) pkgsugar snap peas
- carrots
From the pantry: black pepper, chili-garlic sauce, cornstarch, panko bread crumbs, pure maple syrup, rice vinegar, salt, soy sauce, toasted sesame oil
Cookware
aluminum foil · baking sheet pan · chef's knife · colander · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · mixing bowls · oven mitts · small saucepan · spatula · stirring spoon · tongs · whisk or fork
Directions
- Preheat the oven to 400°F. Line a baking sheet with foil and lightly oil it.
- Wash the cauliflower and carrots; pat dry.
- Break the cauliflower into bite-sized florets and trim the stems.
- Beat the eggs with a pinch of salt and pepper. Toss the cauliflower florets in the egg to lightly coat.
- Coat the egged florets in bread crumbs, pressing gently to adhere, and place on the prepared sheet. Repeat with the remaining florets.
- Bake until the coating is golden and the florets are tender when pierced, about 25 minutes.
- In a bowl, whisk together minced garlic, oil, rice vinegar, maple syrup, soy sauce, and chili-garlic sauce to make the dressing.
- Shred the cabbage, grate the carrot, and halve the snap peas. Add them to the dressing and toss to combine the slaw.
- Finely grate the ginger and additional garlic; heat a small pan over medium and sauté them with oil until fragrant, about 1 minute. Add broth, soy sauce, maple syrup, vinegar, and chili-garlic sauce; bring to a simmer. Thicken with a cornstarch slurry whisked in a steady stream until glossy, about 2 minutes; remove from heat.
- To serve, portion the slaw and roasted cauliflower on plates and drizzle with the sauce.
Two tips
- Make ahead: chop the cabbage, carrot, and snap peas and refrigerate the slaw components separately for quicker assembly.
- Serving idea: offer extra soy sauce on the side for those who want more salt or a touch more glaze.
Nutrition per serving
- Calories
- 631 kcal
- Protein
- 25 g
- Carbs
- 86 g
- Fat
- 24 g
- Fiber
- 15 g
- Sodium
- 460 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.