The dish is a hand built tray I completed in one of my pottery classes at Mid-South Ceramics. I used a large rubber leaf to indent the design, as well as other texture tools on the rim. I call it a sushi tray, but it worked well for Charlie’s califlower.
- 1 head of cauliflower
- 2 eggs stirred with fork
- Plain Panko Bread Crumbs
- Vegetable oil
- Olive oil
- Salt and Pepper
- Sweet Chili Sauce (Panda Express Brand)
Wash cauliflower and separate into bite size florets. Toss in olive oil and salt and pepper to taste. Place on an aluminum foil lined baking pan and bake in a 350 degree oven for about 15 to 20 minutes. You want the cauliflower to be tender, but not so cooked that it falls apart. Let them cool completely before continuing. Heat the oil in a skillet on a medium high setting.With a fork beat the eggs together. Have a bowl of Panko bread crumbs ready. Dredge each floweret in egg and then the bread crumbs. Place 3 or 4 breaded cauliflower pieces in the hot oil. Brown on both sides and remove, placing them on a cooling wire rack. Put Sweet Chili Sauce on the serving platter, put the cauliflower on this, then drizzle the chili sauce on top.