Description
Crunchy Baked Hot Honey Cauliflower is a crispy, flavorful vegetarian appetizer where cauliflower florets are coated in a spicy cornflake and parmesan crust, baked to perfection, and drizzled with a sweet and spicy hot honey sauce. Served with a creamy wing sauce, this dish offers a delightful combination of textures and flavors that make for a perfect snack or party dish.
Ingredients
Units
Scale
Cauliflower and Coating
- 6 cups cornflakes (gluten free, if needed)
- 1/4 cup grated parmesan cheese
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 3 large eggs
- 3 tbsp hot sauce
- 4-5 cups cauliflower florets
- Extra virgin olive oil, for drizzling
Hot Honey Sauce
- 1/2 cup honey
- 2-3 tbsp hot sauce
- 1-3 tsp cayenne pepper
- 3/4 tsp chipotle chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Herbs for Garnish
- Fresh thyme, cilantro, or parsley, for serving
Creamy Wing Sauce
- 1/2 cup plain whole milk Greek yogurt
- 1/4 cup olive oil mayo
- 1 tbsp lemon juice
- 2 tsp Worcestershire sauce
- 1 tbsp chopped fresh chives
- Kosher salt and black pepper, to taste
- 1/2 cup crumbled blue cheese or grated parmesan
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Make the Cornflake Coating: Place the cornflakes, grated parmesan cheese, smoked paprika, onion powder, garlic powder, and a pinch of salt into a food processor. Pulse until the mixture forms fine crumbs. If you don’t have a food processor, crush the cornflakes inside a sealed bag until fine. Transfer the crumbs into a shallow bowl.
- Coat Cauliflower in Egg Mixture: In a large mixing bowl, beat the eggs together and add 3 tablespoons of hot sauce. Add the cauliflower florets and toss thoroughly to ensure each piece is well-coated in the spicy egg mixture.
- Dredge Cauliflower in Cornflake Crumbs: Transfer the egg-coated cauliflower florets into the bowl with cornflake crumbs, and dredge each piece until fully covered with the crunchy coating. Arrange the coated florets evenly on the prepared baking sheet. Drizzle them lightly with extra virgin olive oil to aid crisping.
- Bake Until Crisp: Bake in the preheated oven for 15 minutes. Then, flip each piece to the other side and bake for another 10-15 minutes or until the cauliflower is crisp and golden all around.
- Prepare the Hot Honey Sauce: In a small saucepan over low heat, combine the honey, 2-3 tablespoons hot sauce, cayenne pepper, chipotle chili powder, garlic powder, onion powder, and a pinch of salt. Warm gently, stirring frequently, until well combined and slightly thickened. Remove from heat and set aside.
- Make the Creamy Wing Sauce: In a glass jar or bowl, mix together the plain Greek yogurt, olive oil mayo, lemon juice, Worcestershire sauce, chopped fresh chives, crumbled blue cheese or grated parmesan, and season with kosher salt and black pepper to taste. If the sauce is too thick, thin it with a little milk or water to your desired consistency.
- Assemble and Serve: Drizzle the warm hot honey sauce generously over the baked cauliflower. Sprinkle fresh thyme, cilantro, or parsley on top for a fresh herbal note. If the honey sauce has thickened too much by serving time, warm it for about 5 seconds in the microwave to loosen. Serve immediately alongside the creamy wing sauce for dipping. Enjoy your crunchy, spicy, sweet cauliflower bites!
Notes
- For a gluten-free version, use certified gluten-free cornflakes.
- Adjust the hot sauce and cayenne pepper in the hot honey sauce to control the heat level according to your preference.
- If you don’t have a food processor, use a sealed bag and a rolling pin or heavy pan to crush the cornflakes.
- Make sure to flip the cauliflower halfway through baking to ensure even crispiness.
- The creamy wing sauce can be made ahead and refrigerated for up to 2 days.
- Fresh herbs like thyme, cilantro, or parsley add brightness; feel free to use your favorite herb.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 320 mg
- Fat: 8 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 70 mg
