Description
Crunchy Baked Hot Honey Cauliflower is a flavorful and spicy vegetarian appetizer featuring crispy cauliflower florets coated in a crunchy cornflake and parmesan crust, baked to perfection, then drizzled with a sweet and spicy hot honey sauce. Served alongside a creamy wing dipping sauce, this dish offers a delightful balance of heat, sweetness, and tang, perfect for sharing or as a satisfying snack.
Ingredients
Scale
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
- 3 large eggs
- 3 tbsp hot sauce
- 4–5 cups cauliflower florets
- Extra virgin olive oil, for drizzling
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
Creamy Wing Sauce
- ½ cup plain whole milk Greek yogurt
- ¼ cup olive oil mayonnaise
- 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
Garnish
- Fresh thyme, cilantro, or parsley, for serving
Instructions
- Preheat and Prepare: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Make the Cornflake Crumbs: In a food processor, combine the cornflakes, parmesan cheese, smoked paprika, onion powder, garlic powder, and a pinch of salt. Pulse until the mixture forms fine crumbs. Alternatively, place the cornflakes in a ziplock bag and crush them by gently stepping on the bag. Transfer the crumbs into a shallow bowl.
- Coat the Cauliflower: Beat the eggs in a large bowl, then add the hot sauce and cauliflower florets. Toss well to ensure each floret is fully coated with the egg mixture.
- Dredge the Cauliflower: Pass the coated cauliflower florets through the cornflake crumb mixture, pressing gently to fully cover each piece. Arrange the coated florets evenly on the prepared baking sheet. Drizzle extra virgin olive oil over the coated cauliflower to help in crisping during baking.
- Bake the Cauliflower: Bake the cauliflower in the preheated oven for 15 minutes. Remove the baking sheet and carefully flip each floret to ensure even crisping, then bake for an additional 10–15 minutes until the cauliflower is golden brown and crunchy all around.
- Prepare the Hot Honey Sauce: In a small saucepan, gently warm honey, hot sauce, cayenne pepper, chipotle chili powder, garlic powder, onion powder, and a pinch of salt over low heat, stirring occasionally until well combined and slightly thickened.
- Make the Creamy Wing Sauce: In a glass jar or bowl, combine Greek yogurt, olive oil mayo, lemon juice, Worcestershire sauce, chopped fresh chives, and blue cheese or parmesan. Season with kosher salt and black pepper to taste. If the sauce is too thick, thin it with a small amount of milk or water to desired consistency.
- Finish and Serve: Drizzle the warm hot honey sauce generously over the baked cauliflower. Sprinkle fresh herbs like thyme, cilantro, or parsley on top for a fresh touch. Serve immediately with the creamy wing sauce on the side for dipping. If the honey sauce thickens after standing, gently rewarm it in the microwave for 5 seconds before drizzling.
Notes
- For gluten-free option, ensure using certified gluten-free cornflakes.
- Adjust cayenne and hot sauce quantities in hot honey sauce to control spice level.
- Flipping the cauliflower halfway through baking is essential for even crisping.
- Use fresh herbs to enhance flavor and garnish.
- Store leftovers separately and reheat to maintain crispiness; the sauce can be refrigerated and warmed before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 210 kcal
- Sugar: 12 g
- Sodium: 220 mg
- Fat: 10 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 55 mg
