Honey Mustard Cauliflower Bites Recipe By Tasty

Steps:

• Preheat oven to 450˚F (230˚C).
• Cut the head of cauliflower in half. Pluck bite sized florets from each half. Trim bottoms of florets as necessary.
• Line a baking sheet with parchment paper. Spread cauliflower florets on the baking sheet and drizzle with olive oil.
• Bake for 20 minutes.
• In a small pan, heat soy sauce, brown sugar, and honey. Reduce until viscous.
• Remove florets from oven and toss with teriyaki sauce.
• Return florets to the oven and bake for an additional 10 minutes until browned to your liking.
• Sprinkle cauliflower with sesame seeds and scallions.
• Enjoy!

Steps:

• Preheat oven to 450˚F (230˚C).
• Cut the head of cauliflower in half. Pluck bite-sized florets from each half. Trim bottoms of florets as necessary.
• In a medium bowl, mix the batter ingredients.
• Add cauliflower to the batter. Stir so each floret is fully coated.
• Line a baking sheet with parchment paper. Spread cauliflower florets on the baking sheet and drizzle with olive oil.
• Bake for 20 minutes.
• Remove the cauliflower from the oven and toss with buffalo sauce.
• Return cauliflower to oven and bake for an additional 10 minutes until browned to your liking.
• Enjoy!

Steps:

• In a small bowl, whisk all ingredients. Refrigerate until serving.

Steps:

• Preheat oven to 425˚F (220˚F).
• In a bowl or ziploc bag, add the cauliflower florets and olive oil and stir until fully combined.
• Add the garlic powder, salt, breadcrumbs, and Parmesan. Stir until fully coated.
• Spread the cauliflower on a greased, foil-lined baking sheet.
• Bake for 20 minutes. Stir the cauliflower and bake for an additional 10.
• Enjoy!

Steps:

• Make the spice mix: In a small bowl, whisk together the paprika, cayenne, garlic powder, mustard powder, black pepper, and onion powder.
• Add the cauliflower florets to a large bowl and sprinkle with the salt and 2 tablespoons of the spice mix, tossing to coat the cauliflower completely. Cover with plastic wrap and refrigerate for 30 minutes.
• Preheat the air fryer to 350°F (180°C). Line a baking sheet with foil and place a wire rack on top.
• Make the batter: In a large bowl, whisk together the buttermilk, flour, and hot sauce until smooth.
• Add a cauliflower floret to the batter and toss to coat completely.
• Shake off any excess batter and dip the cauliflower into the panko bread crumbs tossing to coat completely.
• Spray the air fryer basket with nonstick spray. Add the cauliflower in a single layer, working in batches if necessary. Fry until golden and crispy, about 15 minutes.
• Make the spicy oil: In a small saucepan, combine 1 tablespoon of the spice mix, the sugar, and canola oil. Cook over medium heat, stirring, for about 2 minutes, until the sugar dissolves.
• Drizzle the crispy cauliflower with the spicy oil and sprinkle with the remaining spice mix.
• Serve with white bread and dill pickle chips.
• Enjoy!

Steps:

• In 12-inch nonstick skillet, heat cauliflower, carrots and water to boiling over medium-high heat. Reduce heat to medium; cover and cook 12 to 14 minutes or until vegetables are tender. Do not drain.
• Stir in onions, mustard, honey, salt and thyme. Cook 2 to 3 minutes longer, stirring occasionally, until onions are crisp-tender and mixture is coated. If desired, garnish with fresh thyme sprigs.