Crispy BBQ Beer Battered Cauliflower Nuggets.
Ingredients
- 1 large head cauliflower, cut into florets
- 3/4 cup all-purpose flour
- 1 1/2 teaspoons smoked paprika
- 1/2-1 teaspoon cayenne pepper, using more or less to your taste
- 1 teaspoon baking powder
- kosher salt
- 3/4 cup of your favorite beer, or use sparkling water
- oil for frying
- 3/4 cup of your favorite BBQ sauce, plus more for serving
- 1/4 cup dijon mustard
- 1/4 cup honey
- 1/4 cup sour cream, plain Greek yogurt, or olive oil based mayo
- juice of 1/2 a lemon
- 1 tablespoon BBQ or Cajun seasoning
- 1/4 teaspoon cayenne pepper
- kosher salt and black pepper
- 1 1/4 cups ketchup
- 3/4 cup honey
- 1/4 cup molasses
- 1/4 cup apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 1/2 teaspoons kosher salt
- 1 teaspoon pepper
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Instructions
- 1. In a large bowl, mix the flour, paprika, cayenne, baking powder, and a pinch of salt. Add the beer, mixing until just combined. Add the cauliflower and toss well to evenly coat all the florets.
- 2. To Fry: Heat 1-2 inches of oil in a large skillet over medium-high heat. Fry the cauliflower in batches for 4-5 minutes or until golden and crisp on all sides. Remove and drain on a wire rack with paper towels underneath. This will keep the cauliflower crisp.
- 3. To Bake: Preheat the oven to 450 degrees F. Rub a baking sheet with olive oil. Spread the cauliflower in an even layer on the prepared baking sheet. Transfer to the oven and bake 20-25 minutes, until just tender, flipping halfway through cooking. Don't over bake. The cauliflower should still have a bite to it.
- 4. Meanwhile, make the honey mustard sauce. Combine all ingredients in a glass jar and shake or whisk until smooth and creamy.
- 5. Serve the nuggets drizzled or dipped with BBQ sauce. Add honey mustard for dipping. Enjoy!
- 1. Mix all ingredients in a glass measuring cup or jar until combined. Store in the fridge for up to 1 month.
Source
Original recipe: View Original