Cauliflower Nuggets with Honey Mustard Dipping Sauce

cauliflower nuggets in a red fry train with dipping sauce on the side

Cauliflower Nuggets with Honey Mustard Dipping Sauce

These oven baked cauliflower nuggets with honey mustard dipping sauce are the perfect side dish or snack. They are made with fresh cauliflower florets, coated in delicious herbs and spices and pair perfectly with the sauce. They are gluten free, dairy free, low carb, paleo, and keto.

Course Appetizer, Snack

Cuisine American

Keyword Cauliflower Nuggets, Cauliflower Nuggets with Honey Mustard Dipping Sauce

Prep Time 10

Cook Time 30

Servings

Calories 348kcal

Author Monica Stevens Le

Equipment

immersion blender

Ingredients

Cauliflower Nuggets

1 pound cauliflower florets
1/4 cup Homemade Paleo Mayonnaise see notes
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1 teaspoon thyme or rosemary
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/8 teaspoon turmeric
3 tablespoons gluten free flour blend see notes
1 tablespoon nutritional yeast

Honey Mustard Dipping Sauce

1/2 cup Homemade Paleo Mayonnaise see notes
1 tablespoon Dijon mustard
1 1/2 teaspoons whole grain or spicy brown mustard
1 heaping tablespoon honey
1/2 teaspoon garlic powder
kosher salt to taste
black pepper to taste

Instructions

Cauliflower Nuggets

Preheat the oven to 400 degrees Fahrenheit, and adjust the oven rack to the middle position. Line a baking sheet with parchment paper and set aside.
In a large bowl, combine the cauliflower florets with mayo until well coated throughout.
In a small bowl, combine all of the dry ingredients (spices, flour, and yeast.) Sprinkle this mixture all over the cauliflower florets and mix thoroughly until they are evenly coated.
Lay florets out in a single layer on the parchment lined baking sheet. Bake at 400 degrees Fahrenheit for 30 minutes, flipping halfway through.
While the cauliflower nuggets are cooking, prepare the dipping sauce.

Honey Mustard Sauce

In a small bowl, stir together the mayo, mustards, honey, and garlic powder. Taste for and add salt and pepper to preference.
Store in an airtight container in the refrigerator for up to one 1 week.

Notes

Make one batch of homemade paleo mayonnaise for this recipe. You will use almost all of it between coating the cauliflower florets and as the base in the honey mustard sauce.
I'd recommend using Bob's Red Mill Gluten Free Flour or a rice flour.

Nutrition