This gluten-free appetizer is guaranteed to be a crowd pleaser at any gathering!Jump to Recipe
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. Well, allow me to add a new, unique appetizer to your party repertoire.
This gluten-free and vegetarian snack is the recipe that’ll make you the most popular person at any gathering! 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.
After some recipe testing to perfect this party app, it’s time to finally share it!
This recipe is easy to make but requires an hour of prep and cooking, along with multiple stations. These breaded beauties are first tossed in a gluten-free flour mixture, then dredged in eggs before being dipped in breadcrumbs. But the fun doesn’t stop there! After these bites are cooked in the oven for 25 minutes, it’s time for the 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!
Honey Garlic Cauliflower PoppersCourse: AppetizersDifficulty: Easy
These gluten-free bites are a must for any party!
- For the Cauliflower
1 head of cauliflower, chopped into florets
1 tablespoon of olive oil
1 cup of gluten-free all-purpose flour
1 tablespoon of lemon pepper seasoning
3 eggs, beaten
2 tablespoons of water
2 cups of gluten-free breadcrumbs
2 tablespoons of nutritional yeast
- For the Sauce
1/4 cup water
2 teaspoons of cornstarch
1 teaspoon of lemon pepper seasoning
1/3 cup honey
1/3 cup soy sauce
2 cloves of garlic, minced
1 tablespoon of lime juice
1 tablespoon of garlic chili paste
- For garnish
White sesame seeds
- For the Cauliflower
- Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper
- Wash the cauliflower florets and toss in a bowl with the olive oil
- Combine the gluten-free flour and lemon pepper seasoning in a shallow bowl
- Whisk together the eggs and water in a bowl
- Add the gluten-free breadcrumbs and nutritional yeast to another shallow bowl
- Coat the oiled cauliflower floret in the flour mixture, then dip in the eggs before dredging in the gluten-free breadcrumb mixture and placing on the prepared baking sheet
- Repeat this process with each piece of cauliflower
- Once all of the florets are coated and on the baking sheet, bake for 20-25 minutes
- Allow to cool for 10 minutes
- For the Sauce
- Combine the water, cornstarch and lemon pepper seasoning in a bowl
- Whisk together, then set to the side and grab a small saucepan
- Add the honey, soy sauce, minced garlic, lime juice, and garlic chili paste to the saucepan
- Whisk to combine, then bring to a boil
- Once boiling, reduce the heat to low and add the cornstarch mixture
- To thicken the sauce, whisk vigorously over low heat until the sauce has reached its desired consistency
- Then, remove from heat and allow to cool for at least 5 minutes
- To Finish the Recipe
- Add the cooked cauliflower to a bowl and pour the sauce in, reserving two tablespoons
- Toss to combine, then add the cauliflower bites back to the baking sheet
- Broil on high for two minutes, then allow to cool for five minutes
- Brush the cauliflower with the remaining two tablespoons of sauce
- Garnish with chopped scallions, sesame seeds, and limes
- If you have leftovers, pop them back in the oven or air fry for five minutes at 375 to warm up