Name: Vegan Hot Honey Cauliflower and Chickpeas Recipe
Ingredients: For the Cauliflower and Chickpeas: 1 large head of cauliflower: Choose a firm, heavy head of cauliflower, free of blemishes or discoloration. A large head will yield about 6-8 cups of florets, perfect for this recipe.; 1 (15-ounce) can of chickpeas: Opt for low-sodium or no-salt-added chickpeas to control the salt content. Make sure to drain and rinse them thoroughly.; 2 tablespoons olive oil: Extra virgin olive oil is recommended for its flavor and health benefits. You can also use avocado oil or another neutral cooking oil.; 1 teaspoon smoked paprika: Smoked paprika adds a wonderful depth of flavor and smokiness that complements the sweetness and spice.; ½ teaspoon garlic powder: Garlic powder provides a subtle garlic flavor that enhances the overall savory notes.; ½ teaspoon onion powder: Onion powder adds a touch of sweetness and savory depth.; ½ teaspoon salt: Adjust salt to your preference. Sea salt or kosher salt are great choices.; ¼ teaspoon black pepper: Freshly ground black pepper is always preferred for its brighter flavor.; For the Vegan Hot Honey Sauce: ¼ cup vegan butter: Use a high-quality vegan butter stick or block. Avoid spreadable tubs as they often have a higher water content. Brands like Miyoko’s Kitchen, Melt Organic, or Earth Balance are excellent options.; ¼ cup agave nectar or maple syrup: Agave nectar provides a more honey-like sweetness, while maple syrup offers a richer, slightly caramel-like flavor. Both work wonderfully in this recipe. For a truly honey-like flavor, consider using vegan honey alternatives specifically designed to mimic honey’s taste and texture.; 2 tablespoons apple cider vinegar: Apple cider vinegar adds a crucial tanginess that balances the sweetness and spice, creating that signature “hot honey” complexity.; 2 tablespoons hot sauce: The type of hot sauce you choose will significantly impact the heat level and flavor profile. For a classic hot honey flavor, use a vinegar-based hot sauce like Frank’s RedHot or Crystal. For more intense heat, consider using a hotter sauce like sriracha or gochujang. Experiment to find your perfect level of spice!; 1 tablespoon soy sauce or tamari (for gluten-free): Soy sauce or tamari adds umami and depth to the sauce. Tamari is a gluten-free alternative to soy sauce.; 1 teaspoon red pepper flakes (optional): For an extra kick of heat, add red pepper flakes. Adjust the amount based on your spice preference.; For Garnish (Optional): Sesame seeds: Toasted sesame seeds add a nutty flavor and visual appeal.; Fresh parsley or cilantro, chopped: Fresh herbs provide brightness and freshness to balance the richness of the sauce.; Green onions, thinly sliced: Green onions offer a mild oniony flavor and a pop of color.

Ingredients

Scale

For the Cauliflower and Chickpeas:
- 1 large head of cauliflower: Choose a firm, heavy head of cauliflower, free of blemishes or discoloration. A large head will yield about 6–8 cups of florets, perfect for this recipe.
- 1 (15-ounce) can of chickpeas: Opt for low-sodium or no-salt-added chickpeas to control the salt content. Make sure to drain and rinse them thoroughly.
- 2 tablespoons olive oil: Extra virgin olive oil is recommended for its flavor and health benefits. You can also use avocado oil or another neutral cooking oil.
- 1 teaspoon smoked paprika: Smoked paprika adds a wonderful depth of flavor and smokiness that complements the sweetness and spice.
- ½ teaspoon garlic powder: Garlic powder provides a subtle garlic flavor that enhances the overall savory notes.
- ½ teaspoon onion powder: Onion powder adds a touch of sweetness and savory depth.
- ½ teaspoon salt: Adjust salt to your preference. Sea salt or kosher salt are great choices.
- ¼ teaspoon black pepper: Freshly ground black pepper is always preferred for its brighter flavor.

For the Vegan Hot Honey Sauce:
- ¼ cup vegan butter: Use a high-quality vegan butter stick or block. Avoid spreadable tubs as they often have a higher water content. Brands like Miyoko’s Kitchen, Melt Organic, or Earth Balance are excellent options.
- ¼ cup agave nectar or maple syrup: Agave nectar provides a more honey-like sweetness, while maple syrup offers a richer, slightly caramel-like flavor. Both work wonderfully in this recipe. For a truly honey-like flavor, consider using vegan honey alternatives specifically designed to mimic honey’s taste and texture.
- 2 tablespoons apple cider vinegar: Apple cider vinegar adds a crucial tanginess that balances the sweetness and spice, creating that signature “hot honey” complexity.
- 2 tablespoons hot sauce: The type of hot sauce you choose will significantly impact the heat level and flavor profile. For a classic hot honey flavor, use a vinegar-based hot sauce like Frank’s RedHot or Crystal. For more intense heat, consider using a hotter sauce like sriracha or gochujang. Experiment to find your perfect level of spice!
- 1 tablespoon soy sauce or tamari (for gluten-free): Soy sauce or tamari adds umami and depth to the sauce. Tamari is a gluten-free alternative to soy sauce.
- 1 teaspoon red pepper flakes (optional): For an extra kick of heat, add red pepper flakes. Adjust the amount based on your spice preference.

For Garnish (Optional):
- Sesame seeds: Toasted sesame seeds add a nutty flavor and visual appeal.
- Fresh parsley or cilantro, chopped: Fresh herbs provide brightness and freshness to balance the richness of the sauce.
- Green onions, thinly sliced: Green onions offer a mild oniony flavor and a pop of color.

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Instructions

Preheat your oven and prepare the cauliflower: Preheat your oven to 400°F (200°C). While the oven is preheating, prepare the cauliflower. Wash the cauliflower head thoroughly under cold water. Remove the outer leaves and trim the stem. Cut the cauliflower head into bite-sized florets. Aim for florets that are roughly the same size to ensure even cooking. Smaller florets will cook faster and become crispier, while larger florets will remain slightly more tender.

Season the cauliflower and chickpeas: In a large bowl, combine the cauliflower florets and drained and rinsed chickpeas. Drizzle with 2 tablespoons of olive oil. Add the smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss everything together thoroughly to ensure the cauliflower and chickpeas are evenly coated with the oil and spices. Using your hands to toss can be helpful to distribute the spices evenly.

Roast the cauliflower and chickpeas: Spread the seasoned cauliflower and chickpeas in a single layer on a large baking sheet. Avoid overcrowding the baking sheet, as this will steam the vegetables instead of roasting them. If necessary, use two baking sheets to ensure everything roasts properly. Roast in the preheated oven for 20-25 minutes, or until the cauliflower is tender-crisp and slightly golden brown, and the chickpeas are lightly crispy. Halfway through the roasting time, about 10-12 minutes in, flip the cauliflower and chickpeas using a spatula to ensure even browning on all sides. Keep an eye on them towards the end of the roasting time to prevent burning.

Prepare the vegan hot honey sauce: While the cauliflower and chickpeas are roasting, prepare the vegan hot honey sauce. In a small saucepan, melt the vegan butter over medium heat. Once melted, add the agave nectar or maple syrup, apple cider vinegar, hot sauce, and soy sauce or tamari. If using red pepper flakes for extra heat, add them now. Whisk all the ingredients together to combine them well.

Simmer the sauce: Bring the sauce to a gentle simmer over medium-low heat. Reduce the heat to low and let the sauce simmer for 5-7 minutes, or until it slightly thickens and the flavors meld together. Simmering helps to reduce the liquid and concentrate the flavors, creating a richer and more flavorful sauce. Stir occasionally to prevent sticking.

Combine cauliflower, chickpeas, and sauce: Once the cauliflower and chickpeas are roasted and the sauce is ready, remove the baking sheet from the oven. Transfer the roasted cauliflower and chickpeas to a large bowl. Pour the vegan hot honey sauce over the cauliflower and chickpeas.

Toss to coat: Gently toss the cauliflower and chickpeas with the hot honey sauce until they are evenly coated. Make sure every floret and chickpea is glistening with the sauce. You can use a large spoon or spatula to gently toss.

Optional: Broil for extra caramelization: For an extra layer of caramelized flavor and a slightly stickier texture, you can optionally broil the coated cauliflower and chickpeas for a few minutes. Preheat your broiler to high. Spread the coated cauliflower and chickpeas back onto the baking sheet in a single layer. Broil for 2-3 minutes, watching very closely to prevent burning, until the sauce is bubbly and slightly caramelized.

Garnish and serve: Remove from the oven and let it cool slightly. Garnish with sesame seeds, chopped fresh parsley or cilantro, and thinly sliced green onions, if desired. Serve immediately and enjoy the incredible sweet and spicy flavors!

Nutrition

Serving Size: One Normal Portion
Calories: 250-350
Sugar: 10-15 grams
Fat: 12-18 grams
Carbohydrates: 30-40 grams
Fiber: 8-10 grams
Protein: 8-10 grams