INGREDIENTS FOR VANILLA CAULIFLOWER NUGGETS:1 (1 1/2-lb.) head cauliflower, cut into 2" florets
2 tsp. kosher salt, divided
2 c. panko bread crumbs
1/4 c. neutral oil
1 c. (120 g.) all-purpose flour
1 c. soy milk
1 tsp. garlic powder
1/2 tsp. paprika
1/4 tsp. freshly ground black pepper
INGREDIENTS FOR HOT HONEY SAUCE & ASSEMBLY:1/2 c. honey
4 Tbsp. unsalted butter or plant-based butter
1 tsp. cayenne
1/2 tsp. garlic powder
1/2 tsp. paprika
Kosher salt
Flaky sea salt
Step 1: Set an oven rack in the center and preheat to 400°. Toss cauliflower with 1 1/2 tablespoons kosher salt in a big basin. Give it fifteen minutes to sit.
DIRECTIONS FOR CAULIFLOWER NUGGETS:
Step 2: Combine panko and oil in a separate big bowl. Arrange on a metal baking sheet that isn't lined. Bake for 4 to 6 minutes, stirring after 3 minutes and checking often, or until golden brown. Place back in bowl and allow to cool a little.
Step 3: Combine the flour, soy milk, paprika, pepper, garlic powder, and the remaining 1/2 teaspoon salt in a medium-sized bowl. Dipped each cauliflower one or two at a time in the flour mixture, shake off excess. Press to adhere while rolling in panko. Place the cauliflower on a baking sheet covered with paper.
Step 4: Bake the nuggets until the center is soft, 25 to 35 mins.
Step 1: Meanwhile, mix the butter, honey, cayenne, garlic powder, and paprika in a small pot over medium heat. Season with a dash of kosher salt.
DIRECTIONS FOR HOT HONEY SAUCE & ASSEMBLY:
Step 2: Cook for about 2 minutes, stirring regularly, or until butter is melted and sauce is smooth. Allow to cool a little.
Step 3: Place the cauliflower onto a serving dish. Season with sea salt and drizzle with hot honey.