Honey Garlic Cauliflower Poppers

This gluten-free honey garlic cauliflower poppers appetizer is guaranteed to be a crowd pleaser at any gathering!

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The BEST Party App

There are certain appetizers that you know are going to be a hit at any party. For example, chips and guacamole are a must-have, and the charcuterie board will be devoured within an hour. These crowd-pleasers never fail to impress, creating a festive atmosphere as guests gather around to indulge. Well, allow me to add a new, unique appetizer to your party repertoire that will elevate your hosting game and keep your guests coming back for more!

This is a gluten-free and vegetarian snack that will have others asking for the recipe! Trust me, I know from experience. When I made these Honey Garlic Cauliflower Poppers for the Super Bowl, not only were they gone in the blink of an eye, but everyone was asking for the recipe. The combination of flavors is simply irresistible, making it a standout dish that offers a delightful twist on traditional appetizers. The crispy texture and sweet-savory sauce create a perfect balance, and their bite-sized nature makes them ideal for mingling guests.

After some recipe testing to perfect this party app, it's time to finally share it!

The Stations

This recipe is easy to make but requires an hour of prep and cooking, along with multiple stations. While it may take a little time, the end result is worth every minute spent in the kitchen. These breaded beauties are first tossed in a gluten-free flour mixture, which provides a light coating that helps the egg adhere. Then they are dredged in eggs, creating a rich, flavorful layer before being dipped in breadcrumbs. This triple-layering process ensures that every bite is deliciously crispy. But the fun doesn't stop there! After these bites are cooked in the oven for 25 minutes, they emerge golden brown and crunchy, ready to be paired with your favorite sauce.

So, let's breakdown each step with the ingredients and what you'll need to do.

Coating the Cauliflower

First, remove the leaves from one head of cauliflower. Then, wash the head and slice it into florets. Once you have your bite-size veggies, add them to a bowl and drizzle one tablespoon of olive oil over them. Toss to evenly coat each floret in the oil. Next, combine one cup of gluten-free all-purpose flour in a shallow bowl with one tablespoon of lemon pepper seasoning. In another bowl, beat three room temperature eggs together with two tablespoons of water. Finally, add two cups of gluten-free breadcrumbs and two tablespoons of nutritional yeast to a bowl.

Start by dipping the oiled floret in the flour. Make sure to get each crevice before moving on to the beaten eggs. Once the floret is slathered in the egg mixture, dredge the veggie in the gluten-free breadcrumbs. Then, place the floret on a large baking sheet lined with parchment paper. Repeat this process with each piece of cauliflower.

The Star of the Recipe: The Sauce

While the cauliflower is baking in the oven at 400 degrees for 25 minutes, it's time to start on the sauce. This sauce is truly the key to this recipe. The combination of sweetness from the honey, saltiness, spice and garlic is mouth-watering. You'll want to grab a spoon and enjoy the sauce on its own!

In a small bowl, whisk together two teaspoons of cornstarch, one teaspoon of lemon pepper, and one fourth cup of water. Set the mixture to the side and grab a small saucepan. Add one third cup of honey, one third cup of soy sauce, two cloves of minced garlic, one tablespoon of lime juice, and one tablespoon of chili garlic paste to the saucepan. Whisk together to combine, and then bring the mixture to a boil. Once boiling, reduce the heat to low and add the cornstarch mixture. Whisk over low-heat until the sauce begins to thicken. Then, remove from heat and continue to stir until its reached the desired consistency.

The Final Step

Once the cauliflower has cooked for 25 minutes, allow it to cool for at least 10 minutes. Then toss the cooked cauliflower in a large bowl with the sauce. Spread the cauliflower back on the prepared baking sheet and broil on high for two minutes. This part is key as it helps to really crisp up the cauliflower. Since the sauce is so heavy, it can weigh down the cooked cauliflower and make it soggy, unless broiled. Broiling it will seal in the flavors, while also keeping it crispy.

After broiling the cauliflower, allow to cool for five minutes before serving. Serve alongside sliced scallions and white sesame seeds. Then, enjoy!