Honey Sriracha Cauliflower Wings with Cilantro Lime Dip

Spicy, tangy, creamy, and delicious- sign us up! A classic appetizer dish featuring a crispy and crunchy vegetable, great for dipping in our sriracha cilantro lime dip sauce and enjoying. You’ll be sharing the recipe before you know it for these zesty and citrusy cauliflower wings with a hint of sweetness and a mild kick! The “wings” have the ideal bite and are easy to pop in your mouth with a sticky and flavorful glaze. The addition of Rodelle’s Sriracha Seasoning compliments the dish by adding a hint of sweetness and smokey notes, packing a mellow spice level that is totally tolerable and kid-friendly! Paired with a Cilantro Lime Greek Yogurt Dip that is just as flavorful as it is creamy. Yum! 

  • Medium
  • 75 mins
  • 12 servings
Top view of two white flat oval bowls with parchment paper containing Sriracha Honey Cauliflower Wings and a small white glass dish containing homemade lime greek yogurt dip. The two servings are on the right side of the image with two sliced limes on both sides and cilantro sprinkled throughout the scene. The background is a gray marble.
Ingredients

For the Battered Cauliflower 

  • 2 medium heads cauliflower 
  • 2 cups flour 
  • 2 cups milk 
  • 1 tbsp Rodelle Sriracha Seasoning 
  • ½ tsp black pepper 

For the Sriracha Honey Glaze 

  • ¼ cup butter  
  • ⅔ cup honey 
  • ½ cup sriracha  
  • 2 tsp Rodelle Sriracha Seasoning 
  • 2 tbsp rice wine vinegar 
  • ¼ cup lime juice 
  • 2 tsp lime zest 

For the Cilantro Lime Greek Yogurt Dip 

  • 2 cups greek yogurt 
  • 1 lime, zested and juiced 
  • ¼ cup scallions, sliced ¼” 
  • ¼ cup fresh cilantro 
  • 2 tsp Rodelle Sriracha Seasoning 
  • 1 tbsp honey 
  • ¼ tsp salt 
Uses
Directions

Preparation 

  1. Preheat the oven to 375 F and line two half sheet pans with wire racks. Grease the racks with cooking spray or oil and set aside 
  2. For the Cilantro Lime Greek Yogurt Dip, combine all the ingredients in a blender and pulse until smooth and uniform throughout. Place in a serving bowl and garnish with lime zest and cilantro. Place in the refrigerator. 
  3. Wash the cauliflower, remove the stem and leaves, and cut into bite-sized florets 
  4. In a small bowl, whisk together the batter ingredients until well-combined and no lumps of flour remain. Set aside 
  5. Using a fork, dip each cauliflower floret into the batter until covered and let the excess drip off. Place the cauliflower florets on the prepared wire racks.  
  6. Bake for 12 minutes in the prepared oven, then rotate the sheet pans and bake for an additional 12 minutes.  
  7. While the cauliflower is baking, prepare the Sriracha Honey Glaze. In a small saucepan, combine all ingredients except the lime juice and zest. Bring to a boil, stirring constantly, until the mixture thickens and becomes sticky, about 10 minutes. Add in the lime juice and zest. Stir to combine. 
  8. Remove the cauliflower florets from the oven and brush with the glaze in an even layer. Transfer to a serving platter and serve with the dip. 

Tips 

  • Pat the cauliflower dry after washing to ensure they are crispy and crunchy after baking 

Recipe was developed for Rodelle by ADM intern, Katie Scheid.