Crunchy Baked Hot Honey Cauliflower (Printable Version)

Crispy panko-crusted cauliflower tossed in sweet and spicy hot honey glaze. Irresistible vegetarian appetizer.

# Ingredient List:

→ Cauliflower Coating

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

→ 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 arrange a 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 fully 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 thoroughly with panko, pressing gently to ensure adhesion.
06 - Place coated florets in a single layer on the prepared baking sheet.
07 - Bake for 25 to 30 minutes, flipping florets halfway through cooking, until golden and crispy.
08 - In a small saucepan over low heat, combine honey, hot sauce, butter, red pepper flakes, and salt. Stir continuously until butter is melted and sauce is smooth. Remove from heat.
09 - Transfer baked cauliflower to a large bowl. Drizzle hot honey glaze over and toss gently until evenly coated.
10 - Transfer to serving dish and garnish with additional red pepper flakes or fresh herbs if desired. Serve immediately.

# Expert Tips:

01 -
  • The triple coating creates a crunch that stays put even after tossing in the glaze.
  • Sweet honey and sharp hot sauce balance each other in a way that makes you forget youre eating vegetables.
  • Its impressive enough for guests but easy enough to make on a weeknight when you need something exciting.
02 -
  • Dont skip flipping the florets halfway through baking or the bottoms will stay soft and pale while the tops brown.
  • Let the glaze cool for a minute or two before tossing so it thickens slightly and clings better instead of sliding off.
  • If you stack the florets too close together on the pan, theyll steam instead of crisp, so give them room to breathe.
03 -
  • Press the panko onto each floret firmly with your hands so it doesnt fall off during baking.
  • Use a wire rack on your baking sheet if you have one, it lets air circulate under the florets and crisps them up even more.
  • Taste your glaze before tossing and adjust the heat or sweetness to match your crowd, its easier to add more hot sauce than to take it away.
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