Laura Mariano
Ingredients
- 6 cups cornflakes (gluten free, if needed)
- 1/4 cup grated parmesan cheese
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 3 large eggs,
- 3 tablespoons hot sauce
- 4-5 cups cauliflower florets
- extra virgin olive oil, for drizzling
HOT HONEY O LEMON
- 1/2 cup honey
- 2-3 tablespoons hot sauce
- 1-3 teaspoons cayenne pepper
- 3/4 teaspoon chipotle chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- fresh thyme, cilantro, or parsley, for serving
CREAMY WING SAUCE
- 1/2 cup plain whole milk Greek yogurt
- 1/4 cup olive oil mayo
- 1 tablespoon lemon juice
- 2 teaspoons Worcestershire sauce
- 1 tablespoon chopped fresh chives
- kosher salt and black pepper
- 1/2 cup crumbled blue cheese or grated parmesan
Instructions
1. Preheat the oven to 425° F. Line a baking sheet with parchment paper.
2. In a food processor, combine the cornflakes, parmesan, paprika, onion powder, garlic powder, and a pinch of salt. Pulse until you have fine crumbs. Alternatively, you can crush the crumbs in their package, or a ziplock bag by stepping on them. Dump the crumbs into a shallow bowl.
3. Beat the eggs in a bowl, add the hot sauce and cauliflower, and toss well to coat.
3. Dredge the cauliflower through the crumbs, covering fully. Place on the prepared baking sheet. Place on the prepared baking sheet. Drizzle with olive oil. Bake for 15 minutes, then flip and bake another 10-15 minutes, until crisp all around.
4. To make the honey sauce. In a sauce pot, warm together the honey, hot sauce, cayenne, chili powder, onion powder, and garlic powder, plus a pinch of salt.
5. To make the creamy wing sauce. Combine all ingredients in a glass jar. Season with salt and pepper. If needed, thin with milk or water.
6. Drizzle the warm honey sauce over the cauliflower. Add the herbs. If the sauce thickens, warm for 5 seconds in the microwave. Serve with the wing sauce for dipping. Enjoy!
