Sticky and sweet cauliflower nuggets are smothered in a raw garlic and honey sauce for a dish that will make you want to lick your fingers.
If you think cauliflower is boring, this article might change your mind. Roasted cauliflower is served as a healthy substitute for chicken nuggets, resulting in a vegetable dish that is far superior to fast food.
These delectable nuggets are ideal for you and your children, and even the pickiest eaters will enjoy them. Cauliflower nuggets are dipped in whisked eggs and then coated in almond meal to replace the standard breadcrumb coating for that crispy and nice texture.
Then, an Asian-inspired dressing, made with mineral-rich crude nectar, delectable coconut aminos, zesty Paleo sriracha, and crisp garlic, combines to make a sweet and fiery lick-the-bowl sort of sauce. The nuggets are then prepared twice to convert the nectar garlic sauce into a new, coated external covering.
Begin by breaking a cauliflower head into florets. In a small bowl, gently beat the eggs and dip each floret to soak. Remember to shake off excess egg; you don’t want the covering to slide off or become too soft when heated.
Do you like Almond Flour Recipes?
The cauliflower florets should then be coated in almond supper and placed on a baking sheet. Heat for 15-20 minutes, or until fantastic, while preparing the nectar garlic sauce. Slather on the sauce with a treating brush, then return to the broiler for 5 minutes.
This two-step preparation method allows the sauce to blend with the covering and imbue it with flavor. Serve as a hot hors d’oeuvre with slashed scallions and sesame seeds, or turn it into an all-out feast with zucchini noodles.
Instead of going through the drive-through, try these Honey Cauliflower Nuggets.
Sticky and sweet cauliflower nuggets are coated in a crude nectar and garlic sauce for a filling dish.
You will need:
- 2 small bowls
- Parchment Paper
- Basting brush
- Baking sheet
Cauliflower Nuggets — Ingredients:
- 2 eggs, lightly beaten
- A cup of almond meal
- A head of cauliflower, broken in pieces
- Sesame seeds and chopped scallions (optional)
For the Sauce:
- 1/2 teaspoon of minced garlic
- 1 tablespoon of coconut aminos
- 1 tablespoon of Pale sriracha
- 1/3 cup of raw honey
Follow these steps:
- Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- In one small bowl, whisk the eggs, and in another small bowl, pour the almond supper. Plunge each cauliflower floret into the egg and shake off the excess. Coat the floret in the almond supper and place it on a baking sheet.
- Bake around for 15 to 20 minutes . While the cauliflower is cooking, combine the sauce ingredients in a small bowl.
- Take the heating sheet off the stove and pour the sauce over the cauliflower. Return to the stove for 5 minutes.
- Garnish with sesame seeds and scallions, if desired. Serve immediately.