Description
Deliciously crunchy baked hot honey cauliflower coated with a flavorful cornflake and parmesan crust, drizzled with a spicy honey sauce and served alongside a creamy wing dipping sauce. Perfect as a flavorful appetizer or a tasty snack.
Ingredients
Scale
For the Cauliflower Coating
- 6 cups cornflakes (gluten free, if needed)
- ¼ cup grated parmesan cheese
- 1 tsp smoked paprika
- ½ tsp onion powder
- ½ tsp garlic powder
For the Cauliflower and Egg Wash
- 3 large eggs
- 3 tbsp hot sauce
- 4-5 cups cauliflower florets
- Extra virgin olive oil, for drizzling
For the Hot Honey Sauce
- ½ cup honey
- 2-3 tbsp hot sauce
- 1-3 tsp cayenne pepper
- ¾ tsp chipotle chili powder
- ½ tsp garlic powder
- ½ tsp onion powder
For the Creamy Wing Sauce
- ½ cup plain whole milk Greek yogurt
- ¼ cup olive oil mayo
- 1 tbsp lemon juice
- 2 tsp Worcestershire sauce
- 1 tbsp chopped fresh chives
- Kosher salt and black pepper, to taste
- ½ cup crumbled blue cheese or grated parmesan
For Garnish
- Fresh thyme, cilantro, or parsley
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prepare for baking the cauliflower.
- Prepare Coating: In a food processor, pulse the cornflakes, parmesan cheese, smoked paprika, onion powder, garlic powder, and a pinch of salt until you achieve fine crumbs. Alternatively, crush them in their package or a ziplock bag by stepping on them. Transfer the crumbs to a shallow bowl.
- Coat Cauliflower: Beat the eggs in a bowl, add the hot sauce, then toss in the cauliflower florets, ensuring each piece is well coated with the egg and hot sauce mixture.
- Dredge Cauliflower: Dip the coated cauliflower florets into the crumb mixture, making sure they are fully covered. Arrange them evenly on the prepared baking sheet. Drizzle olive oil over the florets to help with browning.
- Bake Cauliflower: Bake the coated cauliflower for 15 minutes, then carefully flip each piece and bake for another 10-15 minutes, until the cauliflower is crisp and golden all around.
- Make Hot Honey Sauce: In a small sauce pot, gently warm the honey, hot sauce, cayenne pepper, chipotle chili powder, onion powder, garlic powder, and a pinch of salt together until well combined and fragrant. Set aside.
- Prepare Creamy Wing Sauce: Combine the Greek yogurt, olive oil mayo, lemon juice, Worcestershire sauce, chopped chives, crumbled blue cheese or grated parmesan, salt, and black pepper in a jar or bowl. Mix well and thin with a little milk or water if needed to reach desired consistency.
- Serve: Drizzle the warm hot honey sauce over the baked cauliflower. Garnish with fresh thyme, cilantro, or parsley. Serve immediately with the creamy wing sauce for dipping. If the honey sauce thickens upon standing, briefly warm it in the microwave for 5 seconds before drizzling.
Notes
- For a gluten-free version, use gluten-free cornflakes.
- You can adjust the heat level in the hot honey sauce by varying the amount of cayenne pepper and hot sauce to your preference.
- Make sure to drizzle olive oil before baking to help achieve a crisp texture.
- If you prefer, substitute blue cheese with parmesan in the creamy wing sauce for a milder flavor.
- Serve immediately after baking to enjoy the cauliflower crunchy and fresh.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 75 mg
