Ingredients
1 cup dry bread crumbs1/2 cup cornmeal2 tablespoons all-purpose flour1/2 teaspoon salt1/2 teaspoon garlic powder1/2 teaspoon pepperBATTER:1 cup all-purpose flour1 tablespoon adobo seasoning1 teaspoon garlic powder1/2 teaspoon salt1/2 teaspoon pepper1 bottle (12 ounces) beer1 large head cauliflower, broken into florets (about 8 cups)1 tablespoon peanut oilSAUCE:1/4 cup orange juice1/4 cup sweet chili sauce1/4 cup island teriyaki sauce2 tablespoons sesame oil1 teaspoon soy sauce1/2 teaspoon rice vinegar1/2 teaspoon Sriracha chili sauceOptional: Thinly sliced green onions, grated orange zest and sesame seeds
Preparation
Preheat oven to 400°. In a shallow bowl, combine the first 6 ingredients. For batter, in a large bowl, mix flour, adobo seasoning, garlic powder, salt and pepper; whisk in beer until smooth. Dip cauliflower in batter, then in bread crumb mixture. Place on a greased baking sheet. Drizzle with peanut oil; gently toss to coat. Bake until golden brown and cauliflower is just tender, 25-30 minutes.
Meanwhile, for sauce, in a small saucepan, combine orange juice, chili sauce, teriyaki sauce, sesame oil, soy sauce, vinegar and Sriracha chili sauce. Cook and stir over low heat just until warmed, about 5 minutes.
Transfer cauliflower to a large bowl. Drizzle with sauce; gently toss to coat. Serve with toppings of your choice.
