Gluten-free · 35 min
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.
Free on iPhone · servings scaled, grocery list written for you.
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
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: cauliflower
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 mediumcarrot
- 1 medium headcauliflower
- 3 clovesgarlic
- 1 (1 inch) pieceginger root
- ½ small headred cabbage
- 1 (8 oz) pkgsugar snap peas
- carrots
Dairy, eggs & chilled
- 2eggs
Pantry & dry goods
- 4 fl ozchicken or vegetable broth
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| carrot | 1 medium | 2 medium | 3 medium |
| cauliflower | 1 medium head | 2 medium heads | 3 medium heads |
| chicken or vegetable broth | 4 fl oz | 8 fl oz | 12 fl oz |
| eggs | 2 | 4 | 6 |
| garlic | 3 cloves | 6 cloves | 9 cloves |
| ginger root | 1 (1 inch) piece | 2 (1 inch) pieces | 3 (1 inch) pieces |
| red cabbage | ½ small head | 1 small head | 1 ½ small heads |
| sugar snap peas | 1 (8 oz) pkg | 2 (8 oz) pkg | 3 (8 oz) pkg |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
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.
More like this
Classic Sloppy Joes with Zesty Broccoli Slaw35 min · 2–6 servings
Zucchini & Potato Fritters with Lentil, Bell Pepper & Goat Cheese Salad45 min · 2–6 servings
Maple Glazed Tofu with Garlic Sautéed Bok Choy & Basmati Rice30 min · 2–6 servings
Stir-Fried Pork, Pineapple & Bell Pepper with Basmati Rice40 min · 2–6 servingsPLAN THE WEEK
One of 1,676 recipes in MealPot.
Pick five dinners, MealPot writes one grocery list sorted by aisle and scales every recipe to your household.
Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.