Ingredients
- 2, 4 oz bags Craize Sweet Corn Crackers
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp ground black pepper, or to taste
- 3 eggs
- 1 large or 2 small heads cauliflower, chopped into florets
- ⅓ cup honey
- ¼ cup buffalo sauce
- ¼ tsp red pepper flakes, or to taste
Caper Aioli
- 1 cup mayonnaise
- ¼ cup capers, roughly chopped
- 1 ½ tsp caper brine
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 2 tbsp fresh or 1 tbsp dry dill
- 1 tbsp extra virgin olive oil
- 2 cloves garlic, roughly chopped
- ½ tsp ground black pepper, or to taste
Directions
- Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper and place a cooling rack on top. Add the eggs to a bowl and whisk.
- To make the Craize breading, place the crackers in a food processor, breaking up a bit with your hands as you put them in. Add the garlic powder, onion powder, salt and pepper. Pulse until mostly crumbly, about 20 seconds, then transfer to a shallow bowl.
- Dredge the cauliflower: Using one hand, place a floret in the beaten egg, rotating to fully coat. Remove, let the excess drip off, then place in the Craize breading mixture. Use the other hand to coat the floret in the breading, rotating to fully coat. Place on the rack on the baking sheet. Repeat with the remaining cauliflower florets.
- Transfer to the oven and bake for 15-20 mins or until the cauliflower is slightly tender and the breading is crisp. Once baked, remove and place the cauliflower poppers in a large bowl.
- Meanwhile, add all ingredients for the caper aioli to a food processor. Pulse until well combined, scraping down the sides if needed, about 10 seconds.
- To a small saucepan over medium heat, add the honey, buffalo sauce, and red pepper flakes. Stir to combine and bring to a simmer for 2-3 minutes. Let cool slightly, then pour over the cauliflower in the bowl. Toss to coat in the buffalo honey mixture.
- Serve the poppers warm with the caper aioli to dip!
