Boom Boom Pow Peanut Broccoli

First up: you need these things for this recipe – so go to your fridge/pantry and grab:

Flour, half and half, jar of crunchy peanut butter, a lime, liquid honey, tomato paste, curry powder, chili flakes, ground ginger, soy sauce, Hoisin Sauce, one head broccoli, Panko crumbs, cilantro, green onion

First, make your batter by whisking together:

1 cup flour

½ cup of water

¼ up half and half (to make this vegan, simply use ¾ cup water)

Whisk until this looks like paste

Pour Panko in a bowl and cut broccoli into bite size pieces

Preheat oven to 360

Dip broccoli floret into batter, then roll in Panko

Arrange on a greased and tin foiled baking sheet and bake for 27 minutes

While the florets are in the oven, make the sauce. In a large metal salad bowl whisk:

1/3 cup crunchy peanut butter

Juice of half a lime

1 ½ tbsp Kinghaven Farms Premium Raw Honey 

1 tbsp tomato paste

1 tsp curry powder

5 tbsp warm water

½ tsp ground ginger

4 tbsp soy sauce

1 tbsp Hoisin Sauce

A few shakes chili flakes

Once florets the florets are done, toss in the sauce, then return them to baking sheet and bake an additional 10 minutes.

Roughly chop some fresh cilantro and green onion. Use as garnish with sesame seeds

Haley Do’s:

-To make spicy, add 1 tsp Sriracha to your sauce – which can be made up to two days ahead

-feel free to listen to Black Eyed Peas “Boom Boom Pow” while cooking. I know I did

-Important! *drizzle additional honey on top to finish - the more the merrier!

Haley Don’ts:

Don’t think these are limited to an appetizer. You get lots of mileage out of this vegetarian, possibly vegan dish. Serve over steamed rice as an entrée or with toothpicks as a finger food at a cocktail party.

Follow Haley on Instagram @o_4forksake