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Hot Honey Cauliflower Bites

Hot Honey Cauliflower Bites are a delightful blend of crispy, roasted cauliflower and a sweet-and-spicy hot honey glaze. This plant-based dish is perfect as an appetizer, snack, or even a main course when served with rice or a side salad. With modifications for IDDSI compliance, everyone can enjoy the bold flavors of these cauliflower bites.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Appetizer, Side Dish, Snack
Cuisine: American
Calories: 225
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 large head of cauliflower cut into bite-sized florets
  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup water or more as needed for batter
  • 1 tablespoon olive oil for drizzling
Hot Honey Glaze
  • 1/2 cup honey
  • 2 tablespoons hot sauce adjust for desired heat level
  • 1 tablespoon butter
  • 1/2 teaspoon red pepper flakes optional for extra heat
  • 1 tablespoon apple cider vinegar
Optional Garnishes
  • Chopped fresh parsley
  • Sesame seeds

Equipment

  • Large mixing bowl
  • Whisk
  • Baking sheet
  • Parchment paper or foil
  • Small saucepan (for glaze)
  • Knife and cutting board
  • Measuring cups and spoons

Method
 

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. In a large bowl, whisk together the flour, garlic powder, smoked paprika, salt, and black pepper. Gradually add the water to the dry ingredients, whisking until a smooth, thick batter forms. Adjust with more water if needed.
  2. Dip each cauliflower floret into the batter, shaking off any excess. Place the coated florets on the prepared baking sheet. Drizzle the florets with olive oil for added crispiness. Roast for 20-25 minutes, flipping halfway through, until the cauliflower is golden and crispy.
  3. In a small saucepan over low heat, combine the honey, hot sauce, butter, red pepper flakes (if using), and apple cider vinegar. Stir continuously until the butter is melted and the glaze is smooth. Remove from heat and set aside.
  4. Remove the cauliflower from the oven and brush or drizzle the hot honey glaze over each floret. Return the glazed cauliflower to the oven and bake for an additional 5-7 minutes, allowing the glaze to caramelize slightly.
  5. Transfer the hot honey cauliflower bites to a serving platter. Garnish with chopped parsley and sesame seeds if desired. Serve immediately for the best texture.

Notes

IDDSI Texture Modifications:
  • Puree 4 (PU4): Blend the roasted cauliflower with some of the hot honey glaze and a small amount of vegetable broth or water until smooth and cohesive.
  • Minced & Moist 5 (MM5): Mince the roasted cauliflower finely and mix with extra glaze to ensure moisture and cohesion.
  • Soft & Bite-sized 6 (SB6): Ensure the cauliflower is soft and cut into 15mm pieces. Skip sesame seeds, swap for tahini if desired. 
  • Easy to Chew 7 (EC7): Serve as cooked, ensuring the cauliflower is tender.
Macro Adjustments:
  • Protein: Swap some flour with chickpea flour or add unflavored protein powder to the batter or serve with a Greek yogurt dip.
  • Fats: Add more butter to glaze or serve with a creamy dipping sauce (ranch/aioli) if increasing. Bake without oil drizzle, skip butter in glaze (just use honey and hot sauce) to reduce. 
  • Carbs: Use almond/chickpea flour, reduce the honey in the glaze or replace with a sugar free alternative. 
Dietary Swaps:
  • Gluten-free: Swap in your favorite GF flour like rice, chickpea or a blend. 
  • Dairy-free/Vegan: Replace honey with agave or maple syrup, use vegan butter or skip in the glaze. 
Low-Spoons Shortcuts:
  • Use bagged or frozen cauliflower florets to avoid breaking down a whole head. 
  • Skip battering to reduce time and dishes, toss the florets in oil and spices, roast until tender and then drizzle with glaze and toss before serving. 
  • Batch prep a double serving of the glaze and store in the fridge to dress up veggies, chicken or tofu later in the week.