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Crispy Hot Honey Cauliflower Nuggets

Irresistible Crispy Hot Honey Cauliflower Nuggets to Wow You

These Crispy Hot Honey Cauliflower Nuggets are a healthier snack that blends crunch with sweet-spicy notes, perfect for gatherings or weeknight cravings.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 4 nuggets
Course: snacks
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower Nuggets
  • 1 head Cauliflower Fresh, firm heads yield the best texture and flavor.
  • 1 teaspoon Kosher Salt Enhances flavor while drawing out moisture.
  • 1 cup Panko Bread Crumbs Toast for ultimate crispiness; use gluten-free panko as an alternative.
  • 2 tablespoons Neutral Oil Vegetable oil like canola or sunflower.
  • 1 cup All-Purpose Flour Swap with gluten-free flour for a gluten-free option.
  • 1 cup Soy Milk Use unsweetened almond or oat milk as alternatives.
  • 1 teaspoon Cayenne Pepper Adjust according to spice preference.
  • 1 teaspoon Garlic Powder Can substitute with fresh garlic.
  • 1 teaspoon Paprika Feel free to use smoked paprika for a twist.
For the Hot Honey Sauce
  • ½ cup Honey Maple syrup is a great vegan alternative.
  • 2 tablespoons Butter Use plant-based butter for a vegan option.
  • 1 teaspoon Flaky Sea Salt Enhances the sweet and spicy notes.
  • 2 tablespoons Fresh Herbs (Parsley or Cilantro) Optional garnish.

Equipment

  • oven
  • mixing bowl
  • baking sheet
  • small saucepan
  • whisk

Method
 

Crispy Hot Honey Cauliflower Nuggets Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Cut the cauliflower into 2-inch florets and sprinkle with kosher salt. Let rest for 15 minutes.
  3. Toast panko breadcrumbs on a baking sheet with neutral oil at 400°F for 4–6 minutes.
  4. Whisk together all-purpose flour, soy milk, cayenne pepper, and remaining kosher salt until smooth.
  5. Dip cauliflower florets into the batter, then roll in toasted panko breadcrumbs. Place on parchment-lined baking sheet.
  6. Bake the nuggets for 25–35 minutes until golden brown and crispy, checking for doneness at 25 minutes.
  7. In a saucepan, mix honey, butter, cayenne pepper, garlic powder, and paprika. Simmer for 2 minutes until combined.
  8. Drizzle the hot honey sauce over the baked nuggets, garnish with flaky sea salt and fresh herbs.

Nutrition

Serving: 3nuggetsCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 300mgPotassium: 250mgFiber: 3gSugar: 6gVitamin A: 500IUVitamin C: 25mgCalcium: 100mgIron: 1mg

Notes

For best results, let cauliflower rest with salt to improve crunch and coat the panko before baking for ultimate crispiness. Reheat leftovers in the oven to maintain texture.

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