Crunchy Baked Hot Honey Cauliflower (Printable)

Crispy cauliflower bites with sweet-hot honey glaze. An irresistible vegetarian appetizer ready in 50 minutes.

# 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 Make:

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

# Expert Advice:

01 -
  • The double coating creates an audible crunch that stays crispy even after tossing in the glaze.
  • Sweet honey and tangy hot sauce balance each other in a way that makes you forget youre eating vegetables.
  • Theyre just as good straight from the oven as they are the next day reheated until crackling again.
02 -
  • Dont skip flipping the florets halfway through baking or youll get one pale side and one burnt side.
  • Let the glaze cool for just a minute before tossing so it thickens slightly and clings better instead of pooling at the bottom of the bowl.
03 -
  • Press the panko onto each floret with your palm to really pack it on, thats what gives you that thick, crunchy shell.
  • If your glaze seems too thin, let it simmer for an extra 30 seconds, honey thickens fast once the butter melts in.
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