Crispy Oven-Roasted Nashville Hot Honey Cauliflower
Nashville Hot Honey Cauliflower is a plant-based twist on the classic Nashville Hot Chicken that is every bit as satisfying, and healthier to boot! Instead of deep frying, we're roasting cauliflower florets in a buttermilk-hot sauce-breadcrumb-mixture; don't worry they get crispy! Serve with ranch or blue cheese dressing, or sandwich it between slices of white bread with mayo and pickles. Either way, you'll love every bite!
Pin Recipe
Servings: 4 servings
Calories: 569kcal
Ingredients
For the cauliflower
- 1 head cauliflower, cut into medium florets about 1½-2 inches
- 1 cup buttermilk
- ¼ cup all-purpose flour
- 1 Tbsp hot sauce
- 2 cups breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion salt
For the Nashville hot honey sauce
- 8 Tbsp (1 stick) unsalted butter
- 2 Tbsp honey, can substitute maple syrup
- 1½ - 2 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp sweet paprika
- ½ tsp chili powder
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- Chopped fresh parsley, for serving
- Ranch or blue cheese dressing, for serving
- Optional: carrots and celery for serving alongside
Instructions
- Make the marinade. Preheat an oven to 450°F (230°C), then line a rimmed baking sheet with parchment paper. In a large bowl, whisk together 1 cup buttermilk, ¼ cup flour, and 1 Tbsp hot sauce. Add the cauliflower florets, then gently toss to coat.
- Coat the cauliflower. In a second bowl, combine 2 cups breadcrumbs, 1 tsp garlic powder, and 1 tsp onion salt, then mix well. Place cauliflower in the breadcrumb mixture, being sure to allow excess marinade to drip off before tossing on all sides. Transfer each piece of cauliflower to the prepared baking sheet, leaving a little room in between.
- Roast the cauliflower. Cook for 30-35 minutes, or until the florets are golden brown. While the cauliflower is cooking, make the sauce.
- Make the hot honey sauce. Combine 8 Tbsp (1 stick) unsalted butter, 2 Tbsp honey, 1½ tsp cayenne pepper, 1 tsp garlic powder, 1 tsp sweet paprika, ½ tsp chili powder, ½ tsp Kosher salt, and ¼ tsp black pepper in a saucepan. Heat over medium-high heat until the butter has melted and the spices become fragrant, stirring well.
- Toss with the sauce. Pour the hot honey sauce on top of the cauliflower, then toss well until evenly coated. (For less spice, you can simply brush the hot sauce onto the tops of the cauliflower). Transfer to a large serving platter, then garnish with chopped parsley. Serve immediately with a Ranch or Blue Cheese dressing.
Notes
- Substitutions: Use gluten-free breadcrumbs if needed. Any milk or milk alternative works in place of buttermilk.
- Heat level: Use up to 2 tsp cayenne for extra spice; reduce to ½–1 tsp for milder heat.
- Make ahead: Hot honey sauce can be made up to 2 days ahead. Cauliflower is best day-of, but can be reheated at 350°F before tossing with sauce.
- Storage & reheating: Refrigerate leftovers up to 3 days. Reheat at 350°F/175°C (or in an air fryer) until crisp.
- Freezing: Freeze cooked florets in a single layer, then store airtight. Thaw overnight and reheat at 350°F/175°C.
Nutrition
Calories: 569kcal | Carbohydrates: 66g | Protein: 13g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 1656mg | Potassium: 693mg | Fiber: 6g | Sugar: 18g | Vitamin A: 1476IU | Vitamin C: 72mg | Calcium: 214mg | Iron: 4mg
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