Breaded Hot Honey Cauliflower over Kale-Cheddar Polenta

I was having a major fried chicken + champagne fixation, and this was as close as I was gonna get.  Breaded Hot Honey Cauliflower over Kale-Cheddar Polenta served with roasted carrots and covered in sweet + sticky hot honey sauce.  Oh my gosh talk about heaven.  And talk about a vegetarian main that satisfies that craving for a breaded, crispy piece of chicken smothered in sauce.  This is it!  The sauce is so perfect - the perfect sweet-heat, and the consistency to really stick to the cauliflower pieces + sauce up the whole dish.  It’s giving southern comfort food while being totally vegetarian friendly + so so delicious.  So good I made it again the next week for a little night on my one girl dinner.  Paired with a cold glass of bubbles was the ultimate treat + I just loved everything about this dinner.

 
 

For the breaded cauliflower

  • 1 head of cauliflower, cut into florets

  • 3 eggs

  • 2 tbsp almondmilk

  • 1 tsp pepper spice mix (like a buffalo or habanero spice mix)

  • 1 tsp red pepper flakes

  • 1 tsp paprika

  • 1 tsp garlic powder

  • 2 c. panko

  • Fresh chives or green onion (for garnish)

For the hot honey sauce

  • 1/4 c. maple syrup

  • 1/4 c. honey

  • 2 tbsp brown sugar

  • 1/4 c. hot sauce of choice (I love a super spicy buffalo sauce)

  • 1 tsp paprika

  • 1 tsp garlic bowder

  • 1 tsp red pepper

  • 2 tsp cayenne

  • 1/4 c. butter

For the kale cheddar polenta

  • 4 c. veggie or chicken broth

  • 1 c. polenta

  • salt + pepper

  • 1/2 c. shredded cheddar cheese

  • 3 tbsp butter

  • 2 c. shredded kale

Start by prepping the cauliflower. Preheat the oven to 400 + line a baking sheet with parchment. In a small bowl, whisk together the eggs, almondmilk, and all of the spices. Add in a sprinkle of salt + pepper. Place the panko in separate bowl. Dip each piece of cauliflower in the egg mixture, letting the excess drip off, and then dip the cauliflower in the panko. Gently press the cauliflower into the panko so each piece gets lightly breaded. Lay the panko coated cauliflower piece on a baking sheet, then lightly spray the cauliflower with an EVOO cooking spray - just a light coating. Bake the cauliflower in the oven for 45 minutes - turning on the convection feature for the last 20 minutes to get the cauliflower extra crispy.

Move to making the sauce. Add all of the ingredients to a saucepan, leaving out the butter, and gently stir together with a spatula. Place the pan over medium heat + bring to a simmer, letting the sauce sit at a light simmer for 7-8 minutes, stirring regularly. Add in the butter, stirring until it’s fully melted, and then reduce the heat to low.

Next step - make the polenta. Add the broth to a large pot or Dutch oven + bring it to a boil. Once boiling, slowly pour in the polenta, whisking the entire time to avoid any lumps. Whisk the polenta in the simmering water for 5 minutes, then stir in the kale. Reduce the heat to low + cover the pot. Let the polenta cook for another 30 minutes + continue to stir every 5 minutes. After 30 minutes, add in the cheese + butter, stirring to combine. Continue to cook until you’re ready to plate.

When the cauliflower is done cooking, immediately toss the crispy cauliflower + sauce together in a large bowl, tossing together so the sauce thoroughly coats the cauliflower.

To plate, spoon the polenta into shallow bowls. Top with a few pieces of cauliflower + drizzle with any extra sauce. Finish the dish by sprinkling fresh herbs or green onions on top.

Lesley ZehnerComment