Sweet and sticky cauliflower nuggets are smothered in a raw honey and garlic sauce for a dish that satisfies.

If you think cauliflower is boring, prepare to look at it in a whole new way! Roasted cauliflower serves as an ideal stand-in for chicken nuggets, creating a veggie dish that’s way healthier than fast food. These yummy florets are a great way to get kids, and picky eaters, to eat their veggies!

For a nice and crispy texture, cauliflower florets are dunked in whisked eggs and then covered in almond meal to mimic a classic breadcrumb coating.

Then, an Asian-inspired dressing, made from mineral-rich raw honey, savory coconut aminos, spicy Paleo sriracha and fresh garlic, combine to create a sweet and spicy lick-the-bowl kind of sauce. The nuggets are then double-baked to turn the honey-garlic sauce into a crisp, glazed outer coating.

Start by breaking a head of cauliflower into florets. Lightly beat the eggs in a small bowl and dip each floret to moisten. Note: Be sure to shake off excess egg, you don’t want the coating to slide off or become too mushy when baked.

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Next, coat the cauliflower floret in almond meal and place on a baking sheet. Bake for 15-20 minutes, or until golden, using this time to make the honey-garlic sauce. Use a basting brush to slather on the sauce, then return to the oven for 5 minutes. This double-baking method allows the sauce to meld with the coating, and infuse its flavor. Serve as a hot appetizer with fresh chopped scallions and sesame seeds, or turn it into a full on meal served over zucchini noodles.

Jennafer Ashley

Ditch The Drive-Thru and Try These Honey Cauliflower Nuggets

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Total time:35 mins

Cook Time:25 mins 25 minutes

Prep Time: 10 mins 10 minutes

Serves:2

Ditch The Drive-Thru and Try These Honey Cauliflower Nuggets

Recipe by: Jennafer Ashley

Sweet and sticky cauliflower nuggets are smothered in a raw honey and garlic sauce for a dish that satisfies.

Tools

• Baking sheet
• Parchment paper
• 2 small bowls
• Basting brush

Ingredients

For the Cauliflower Nuggets

• 1 head of cauliflower, broken into florets
• 1 cup almond meal
• 2 eggs, lightly beaten
• Optional garnishes: chopped scallions, sesame seeds

For the Sauce

• 1/3 cup raw honey
• 1 T Paleo sriracha
• 1 T coconut aminos
• 1/2 t minced garlic

Instructions

• Preheat the oven to 400°F and line the baking sheet with parchment paper.
• Whisk the eggs in a small bowl, and pour the almond meal into a separate small bowl. Dip each cauliflower floret in the egg and shake off the excess. Coat the floret in the almond meal, and place on the baking sheet.
• Bake for 15-20 minutes. While the cauliflower bakes, stir together the ingredients for the sauce in a small bowl.
• Remove the baking sheet from the oven, and drizzle the sauce over the cauliflower. Return to the oven for 5 minutes.
• Garnish with sesame seeds and chopped scallions. Serve hot.

Tip: Try using the honey garlic sauce as a quick marinade for grilled chicken!

Looking for Paleo ingredients? Here are a few we’d recommend:
Almond meal (Barney)
Raw Honey (Bee Farms)

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