Sticky and sweet cauliflower nuggets are smothered in a raw garlic and honey sauce for a dish to lick your fingers.
If you find cauliflower boring, then this article might change your mind about that. Roasted cauliflower is served as the perfect replacement for chicken nuggets, creating a vegetable dish that is much healthier than fast food.
These delicious nuggets are perfect for you and your kids, and even the pickiest eaters will love them. For that crispy and nice texture the cauliflower nuggets are dipped in whisked eggs and then they are covered in almond meal in order to replace the standard breadcrumb coating.
At that point, an Asian-enlivened dressing, produced using mineral-rich crude nectar, appetizing coconut aminos, zesty Paleo sriracha and crisp garlic, consolidate to make a sweet and fiery lick-the-bowl sort of sauce. The nuggets are then twofold prepared to transform the nectar garlic sauce into a fresh, coated external covering.
Start by breaking a head of cauliflower into florets. Daintily beat the eggs in a little bowl and plunge every floret to soak. Note: Be certain to shake off abundance egg, you don’t need the covering to slide off or become too soft when heated.
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Next, coat the cauliflower floret in almond supper and spot on a heating sheet. Heat for 15-20 minutes, or until brilliant, utilizing this opportunity to make the nectar garlic sauce. Utilize a treating brush to slather on the sauce, at that point come back to the broiler for 5 minutes.
This twofold preparing technique enables the sauce to merge with the covering, and imbue its flavor. Fill in as a hot hors d’oeuvre with crisp slashed scallions and sesame seeds, or transform it into an all out feast served over zucchini noodles.
Ditch the Drive-Thru and Give These Honey Cauliflower Nuggets a Try
Sticky and sweet cauliflower nuggets are covered in a crude nectar and garlic sauce for a dish that fulfills.
- 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
- Preheat the oven to 400°F and line the baking sheet with parchment paper.
- Whisk the eggs in a little bowl, and empty the almond supper into a different little bowl. Plunge every cauliflower floret in the egg and shake off the overabundance. Coat the floret in the almond supper, and spot on the heating sheet.
- Bake for 15 to 20 minutes. While the cauliflower prepares, mix together the elements for the sauce in a little bowl.
- Get rid of the heating sheet from the stove, and shower the sauce over the cauliflower. Come back to the stove for 5 minutes.
- Garnish with sesame seeds and hacked scallions. Serve hot.