Egmont Honey – Spiced honey panko cauliflower bites w/ crispy leaves
The perfect appetiser, sharing plate when you have guests round or just a great healthy snack, this spiced honey cauliflower is incredibly more-ish!
Prep time: 20 mins
Cooking time: 35 mins
Ingredients
1 head of cauliflower, chopped in medium florets
3 cups panko breadcrumbs
¾ cup plain flour
2 x eggs
¼ cup milk
1 teaspoon garlic powder
½ teaspoon sea salt
½ teaspoon black pepper
1 teaspoon smoked paprika
Hot honey sauce:
100g unsalted butter
4 garlic cloves, minced
½ cup Egmont Honey
1/2 teaspoon cayenne pepper
1/2 teaspoon chili powder
1 teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon garlic powder
Instructions
- Preheat your oven to 200c and line your baking tray with paper.
- In a bowl, add bread crumbs, garlic powder, salt, pepper and paprika. Mix well.
- In a separate bowl whisk eggs and milk together.
- In your third bowl add flour.
- Now, take each floret of cauliflower and follow the 3 batter steps. First dip in the flour, then egg mix, then panko breadcrumbs.
- Lay each cauliflower floret side by side on the baking sheet (about an inch apart). Repeat until all cauliflower is
- Pop in the oven and bake for 30-35 minutes or until golden brown and “crunchy” looking.
- While the cauliflower is cooking, mix all hot honey ingredients together and cook on low heat until well combined. Reduce heat to low-medium and let everything simmer for about 15 minutes or so, stirring occasionally. Once thickened enough to desired consistency, remove from heat and let cool.
- 15 mins prior to the cauliflower being ready. Toss the cauliflower leaves in olive oil, salt and pepper and place on a separate baking tray until crispy.
- When the cauliflower is crisp, remove from the oven and toss them in the sauce until fully coated. Add cauliflower back to the baking tray and bake for another 6 mins.
- To serve, top the crunchy leaves with cauliflower bites and any remaining sauce. ENJOY!
