Description
These Crispy Hot Honey Cauliflower Nuggets are a flavorful and satisfying vegetarian appetizer or snack. Tender cauliflower florets are coated in a seasoned batter, baked to golden crispiness, and then drizzled with a spicy-sweet hot honey sauce for a perfect balance of heat and sweetness. Ideal for parties or as a delicious treat any time.
Ingredients
Units
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, for finishing
Instructions
- Prepare 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. This draws out moisture and seasons the cauliflower well.
- Toast Panko: In another large bowl, toss the panko breadcrumbs with the neutral oil until evenly coated. Spread the panko on an unlined metal baking sheet and bake, stirring every 3 minutes, until golden brown and toasted, about 4 to 6 minutes total. Return the toasted panko to the bowl and let cool slightly.
- Make Batter & Coat: 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. Working with one or two florets at a time, dip each cauliflower piece into the batter, shaking off any excess. Then roll each floret in the toasted panko, pressing the crumbs to adhere well. Arrange the coated florets on a parchment-lined baking sheet.
- Bake Cauliflower Nuggets: Bake the coated cauliflower florets in the preheated oven until tender inside and crispy outside, about 25 to 35 minutes.
- Prepare Hot Honey Sauce: While cauliflower bakes, combine honey, unsalted butter, cayenne, garlic powder, paprika, and a pinch of kosher salt in a small pot over medium heat. Stir frequently and cook until the butter is melted and the sauce is smooth, about 2 minutes. Remove from heat and let cool slightly—the sauce will thicken as it cools.
- Assemble & Serve: Transfer the baked cauliflower nuggets to a serving platter. Drizzle generously with the hot honey sauce and finish with a sprinkle of flaky sea salt. Serve immediately for the best texture and flavor.
Notes
- Using neutral oil (such as canola or vegetable oil) ensures the panko crisps without adding extra flavor.
- To make this recipe vegan, use plant-based butter in the hot honey sauce or substitute honey with agave nectar, though the flavor will differ slightly.
- Watch the panko closely as it toasts—it can burn quickly if left unattended.
- Adjust the cayenne in the hot honey sauce to your preferred spice level.
- Leftover nuggets can be reheated in a toaster oven to maintain crispiness.
Nutrition
- Serving Size: 1 serving (approximately 4-5 nuggets)
- Calories: 260
- Sugar: 18g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
