Crunchy Baked Hot Honey Cauliflower (Printable Version)

Crispy cauliflower bites glazed with sweet-hot honey sauce—an irresistible vegetarian appetizer.

# What You'll Need:

→ For the Cauliflower

01 - 1 large head cauliflower, cut into bite-sized florets
02 - 1 cup all-purpose flour
03 - 1 cup panko breadcrumbs
04 - 1 teaspoon garlic powder
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon salt
07 - ½ teaspoon black pepper
08 - 2 large eggs
09 - 2 tablespoons water

→ For the Hot Honey Glaze

10 - ⅓ cup honey
11 - 2 tablespoons hot sauce
12 - 1 tablespoon unsalted butter
13 - ½ teaspoon red pepper flakes
14 - Pinch of salt

# How to Prepare:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or wire rack.
02 - In a mixing bowl, whisk together flour, garlic powder, smoked paprika, salt, and black pepper.
03 - In a second bowl, beat eggs with water until well combined.
04 - Place panko breadcrumbs in a third bowl.
05 - Working in batches, dredge each cauliflower floret in seasoned flour, dip into egg mixture, then coat thoroughly with panko, pressing gently to adhere.
06 - Place coated florets in a single layer on the prepared baking sheet.
07 - Bake for 25 to 30 minutes, flipping florets halfway through, until golden brown and crispy.
08 - In a small saucepan over low heat, combine honey, hot sauce, butter, red pepper flakes, and salt. Stir until butter melts and sauce becomes smooth. Remove from heat.
09 - Transfer baked cauliflower to a large bowl. Drizzle hot honey glaze over florets and toss gently to coat evenly.
10 - Transfer to a serving dish and garnish with additional red pepper flakes or fresh herbs if desired. Serve immediately.

# Expert Suggestions:

01 -
  • The contrast between the crispy golden coating and the tender cauliflower inside is completely addictive.
  • Hot honey glaze gives you that perfect balance of sweet and spicy that keeps everyone coming back.
  • It's vegetarian but satisfies like comfort food, even the skeptics always ask for seconds.
  • You can prep the florets ahead and bake them right before guests arrive.
02 -
  • Don't skip flipping the florets halfway through baking or the bottoms will stay pale and soft.
  • Toss with the glaze right before serving, if they sit too long the coating will lose its crunch.
  • Press the panko firmly onto each floret so it doesn't fall off during baking.
03 -
  • Use a wire rack on your baking sheet instead of parchment so air circulates underneath and the bottoms get just as crispy as the tops.
  • Warm the glaze slightly before tossing if it's been sitting, cold honey won't coat as evenly.
  • Add a sprinkle of sesame seeds or chopped parsley right after glazing for a little extra flair.
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