Description
These Crispy Hot Honey Cauliflower Nuggets offer a deliciously crunchy and spicy twist on a classic snack. Baked to golden perfection with a crispy panko coating and tossed in a sweet and spicy hot honey sauce, they’re an irresistible appetizer or side dish perfect for any occasion.
Ingredients
Scale
Cauliflower Nuggets
- 1 (1 1/2-lb.) head cauliflower, cut into 2" florets
- 2 tsp. kosher salt, divided
- 2 cups panko bread crumbs
- 1/4 cup neutral oil
- 1 cup (120 g) all-purpose flour
- 1 cup soy milk
- 1 tsp. garlic powder
- 1/2 tsp. paprika
- 1/4 tsp. freshly ground black pepper
Hot Honey Sauce & Assembly
- 1/2 cup honey
- 4 Tbsp. unsalted butter or plant-based butter
- 1 tsp. cayenne
- 1/2 tsp. garlic powder
- 1/2 tsp. paprika
- Kosher salt, to taste
- Flaky sea salt, to garnish
Instructions
- Prep Cauliflower: Place a rack in the center of the oven and preheat to 400°F. In a large bowl, toss the cauliflower florets with 1 1/2 teaspoons kosher salt and let them sit for 15 minutes to draw out moisture.
- Toast Panko: In another large bowl, toss panko bread crumbs with the neutral oil. Spread them evenly on an unlined metal baking sheet and bake for 4 to 6 minutes, stirring occasionally, until golden brown and toasted. Set aside to cool slightly.
- Prepare Batter and Coat Cauliflower: In a medium bowl, whisk together the all-purpose flour, soy milk, paprika, garlic powder, black pepper, and the remaining 1/2 teaspoon kosher salt to create a smooth batter. Working with one or two florets at a time, dip each cauliflower floret into the batter, shaking off excess, then roll thoroughly in the toasted panko crumbs, pressing to adhere. Arrange coated florets on a parchment-lined baking sheet.
- Bake Nuggets: Bake the prepared cauliflower nuggets in the oven until tender in the center and crispy on the outside, about 25 to 35 minutes.
- Make Hot Honey Sauce: While the nuggets bake, heat the honey, butter, cayenne, garlic powder, paprika, and a pinch of kosher salt in a small pot over medium heat. Stir frequently until the butter melts and the sauce becomes smooth, about 2 minutes. Remove from heat and let the sauce cool slightly; it will thicken as it cools.
- Assemble and Serve: Transfer baked cauliflower nuggets to a serving platter. Drizzle generously with the hot honey sauce and finish with a sprinkle of flaky sea salt for added texture and flavor. Serve warm.
Notes
- For extra crispiness, make sure to toast the panko breadcrumbs before coating the cauliflower.
- Use plant-based butter and dairy-free milk to keep this recipe vegan-friendly.
- The hot honey sauce can be adjusted for spiciness by adding more or less cayenne pepper.
- These nuggets are best served immediately to maintain their crisp texture.
- Leftovers can be reheated in an oven or air fryer to revive crispness.
Nutrition
- Serving Size: 1 serving (approx. 6-8 nuggets)
- Calories: 280 kcal
- Sugar: 14 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 15 mg
