1Preheat the oven to 425°F/220°C. Line a baking sheet with foil and grease it with oil. Set aside.
2Preheat the oven to 425°F/220°C. Line a baking sheet with foil and grease it with oil. Set aside.
3Preheat the oven to 425°F/220°C. Line a baking sheet with foil and grease it with oil. Set aside.
4Mix the panko with ⅛ tsp of garlic powder, salt, black pepper, and smoked paprika.
5Mix the panko with ⅛ tsp of garlic powder, salt, black pepper, and smoked paprika.
6Mix the panko with ⅛ tsp of garlic powder, salt, black pepper, and smoked paprika.
7Thin out the honey with water and mix in the rest of the seasoning.
8Thin out the honey with water and mix in the rest of the seasoning.
9Thin out the honey with water and mix in the rest of the seasoning.
10Add cauliflower florets to the honey mixture and toss to coat.
11Add cauliflower florets to the honey mixture and toss to coat.
12Add cauliflower florets to the honey mixture and toss to coat.
13Roll each floret into the panko-mix.
14Roll each floret into the panko-mix.
15Roll each floret into the panko-mix.
16Place the coated florets on the prepared baking sheet.
17Place the coated florets on the prepared baking sheet.
18Place the coated florets on the prepared baking sheet.
19Bake for 25 minutes until golden brown and crispy, flipping halfway through.
20Bake for 25 minutes until golden brown and crispy, flipping halfway through.
21Bake for 25 minutes until golden brown and crispy, flipping halfway through.
22If it’s not crispy enough, bake for another 5-10 minutes.
23If it’s not crispy enough, bake for another 5-10 minutes.
24If it’s not crispy enough, bake for another 5-10 minutes.
25Remove from oven and enjoy immediately as is or with your favorite dipping sauce, sliced scallions, and an extra drizzle of hot honey.
26Remove from oven and enjoy immediately as is or with your favorite dipping sauce, sliced scallions, and an extra drizzle of hot honey.
27Remove from oven and enjoy immediately as is or with your favorite dipping sauce, sliced scallions, and an extra drizzle of hot honey.
Ingredients
280 g cauliflower, cut into medium-sized florets
280 g cauliflower, cut into medium-sized florets
280 g cauliflower, cut into medium-sized florets
40 g panko
40 g panko
40 g panko
3 tbsp hot honey
3 tbsp hot honey
3 tbsp hot honey
1 tbsp hot water
1 tbsp hot water
1 tbsp hot water
0.25 tsp garlic powder
0.25 tsp garlic powder
0.25 tsp garlic powder
0.25 tsp salt
0.25 tsp salt
0.25 tsp salt
0.25 tsp black pepper
0.25 tsp black pepper
0.25 tsp black pepper
0.25 tsp smoked paprika
0.25 tsp smoked paprika
0.25 tsp smoked paprika
1 tbsp neutral oil
1 tbsp neutral oil
1 tbsp neutral oil
scallions
scallions
scallions
Equipment
bowlbaking sheetfoil
Tips
Line a baking sheet with foil to make it crispier.
Flip the cauliflower halfway through baking.
If it's not crispy enough, bake for another 5-10 minutes.
Enjoy immediately as is or with your favorite dipping sauce, sliced scallions, and an extra drizzle of hot honey.
Use no bees honey for a vegan option.
The recipe is gluten-free and has a vegan option too.
It has anti-inflammatory properties, is good for the gut, brain, and heart, and is lower in carbs and calories compared to other snacks.
The dish is delicious, crunchy, and packed with essential nutrients like fiber, protein, antioxidants, and choline.
It's perfect for gut-friendly and bold-flavored snacks.
The dish takes under 10 minutes for preparation and 25 minutes for oven time, making it a quick and easy recipe.
The recipe offers a healthy alternative to regular snacks, being gluten-free and having a vegan option, making it suitable for various dietary preferences.
The dish is low in carbs and calories, fitting into a healthier eating plan.
It can be served with a dipping sauce and extra hot honey, enhancing the flavor and experience.
Crispy Smokey Hot Honey Cauliflower Bites | Clip Recipe