Recipes

Baked Hot Honey Cauliflower with Basil Ranch Dipping Sauce

Tangy, spicy and utterly snackable, this baked cauliflower delivers a delicate balance of heat and sweet while the cooling basil ranch dipping sauce provides a creamy contrast. Make it as an appetizer for game day or serve over rice for a decadent lunch or dinner.

Ingredients

Basil Ranch Dipping Sauce

½ cup sour cream
¼ cup mayonnaise
2 tablespoons Armanino Basil Pesto
1 teaspoon Armanino Creamy Garlic Sauce
½ teaspoon onion powder
¼ teaspoon pepper
½ teaspoon lemon juice
pinch of kosher salt

Hot Honey

½ cup mild honey, clover or wildflower
2 tablespoons hot sauce of choice
1 teaspoon cayenne pepper
¾ teaspoon chili powder
1 teaspoon Armanino Creamy Garlic Sauce
½ teaspoon onion powder

Cauliflower

5 cups cauliflower florets (20oz)
2 cups plain fine breadcrumbs
¼ cup grated parmesan
1 teaspoon smoked paprika
½ teaspoon onion powder
1 teaspoon kosher salt
½ teaspoon pepper
3 large eggs, lightly beaten
¼ cup hot sauce of choice
4 teaspoons Armanino Creamy Garlic Sauce
cooking spray
chopped parsley, for garnish

Directions

For the basil ranch dipping sauce: in a small bowl, whisk together all the sauce ingredients. Taste and add more salt and pepper if needed. If too thick, thin with a little milk or water. Transfer to a serving bowl, cover with plastic wrap and refrigerate until needed. Can be made up to 3 days ahead and refrigerated.
For the hot honey: in a saucepan, warm together the honey, hot sauce, cayenne, chili powder, onion powder, creamy garlic sauce and a pinch of salt. Can be made several days ahead. If the sauce thickens, warm gently on the stove or in the microwave for 5 seconds.
For the cauliflower: preheat the oven to 425°F and line a sheet pan with parchment paper.
Cut the cauliflower into bite size florets, roughly the same size so they cook at the same rate.
In a large bowl, whisk together the breadcrumbs, parmesan, paprika, salt and pepper.
In another large bowl, whisk together the eggs, hot sauce, creamy garlic sauce.
Add the cauliflower to the egg mixture, tossing to coat well. Make sure the egg mixture gets into every nook and cranny.
With one hand, pick up 2-3 pieces of cauliflower at a time, letting excess egg drip back into the bowl.
Place in the breadcrumb mixture and with your clean hand, toss gently to fully coat. Place on the prepared sheet pan. Continue with the remaining cauliflower.
Spray the coated cauliflower with cooking spray. This will help with browning and crispiness.
Bake for 15 minutes, then flip and bake for another 15 minutes, until crisp, golden brown and cooked through.
Place the cauliflower in a large bowl, drizzle with the hot honey and toss to coat. Start easy and add more as desired. (Alternatively for a lighter coat, place the baked cauliflower on a serving platter and drizzle with the hot honey.)
Place on a serving platter, garnish with chopped parsley and serve immediately with the creamy basil ranch dipping sauce.

Chef’s Tips

The spiciness of this recipe is heavily dependent on the chosen hot sauce. A wing type sauce will typically be more mild, whereas a traditional vinegar based hot sauce will bring more heat. Choose wisely.
Cooking spray is the secret to replicating crispy fried items in the oven. The spray of oil not only helps with achieving a crispy texture but also a nice golden color.
If opting to toss the baked cauliflower with the hot honey, serve immediately as the cauliflower will lose its crispiness quicker than if drizzled but the flavor will be more pronounced.
Have an air fryer? This recipe is ideal.