Crunchy Baked Hot Honey Cauliflower (Print)

Crispy baked cauliflower bites glazed with sweet and spicy honey sauce. Irresistible vegetarian appetizer.

# Components:

→ 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

# Directions:

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 - In a third bowl, place the panko breadcrumbs.
05 - Working in batches, coat each cauliflower floret in the seasoned flour, then dip into the egg mixture, then coat with panko, pressing gently to ensure adhesion.
06 - Arrange coated florets in a single layer on the prepared baking sheet.
07 - Bake for 25 to 30 minutes, flipping florets halfway through, until golden and crispy.
08 - While baking, combine honey, hot sauce, butter, red pepper flakes, and a pinch of salt in a small saucepan over low heat. Stir until butter is melted and sauce is smooth. Remove from heat.
09 - Transfer baked cauliflower to a large bowl. Drizzle the 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 contrast is addictive: Every bite delivers a satisfying crunch followed by tender cauliflower underneath, then that perfect hit of sweet and spicy.
  • It actually impresses people: This looks and tastes like you spent hours in the kitchen, but you'll be done in under an hour.
  • Works for any occasion: Serve it as an appetizer, pack it for game day, or honestly just eat it straight from the cooling rack.
02 -
  • Don't skip flipping halfway through: This is what ensures even browning and prevents the bottom from getting soggy while the top stays crispy.
  • Work quickly with the glaze: The hot honey should go on immediately after the cauliflower comes out of the oven so everything is warm and the flavors meld together beauli>
  • Pressing the panko matters: Light pressure means the breadcrumbs stay and crisp up; no pressure and they fall off during cooking.
03 -
  • Use a wire rack instead of parchment: You'll get crisper bottoms and more even heat circulation all the way around.
  • Toast your panko lightly first: This isn't essential, but it shaves a few minutes off baking time and guarantees deep golden color.
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