Crunchy Baked Hot Honey Cauliflower (Print View)

Crispy cauliflower bites glazed with sweet-hot honey sauce—an irresistible vegetarian appetizer in 50 minutes.

# 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 position 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 well combined.
04 - Place panko breadcrumbs in a third bowl.
05 - Working in batches, dredge each cauliflower floret in the seasoned flour, dip into the 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 25-30 minutes, flipping florets halfway through cooking, until golden brown 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 the florets and toss gently to coat evenly.
10 - Transfer to a serving platter and garnish with additional red pepper flakes or fresh herbs as desired.

# Expert Advice:

01 -
  • The contrast between crispy panko crust and tender cauliflower feels fancy but takes zero fancy skills.
  • Hot honey is genuinely addictive, and this version hits that sweet-spicy balance without requiring special ingredients.
  • Leftovers actually stay crunchy, which means you can sneak them cold the next day without shame.
02 -
  • If your florets are too big, the outside burns before the inside cooks, and if they're too small, they dry out completely, so medium bite-sized is genuinely the sweet spot.
  • Don't skip flipping halfway through because the bottom side needs direct heat to crisp up properly.
  • The glaze will thicken as it cools, so drizzle it while it's still warm or it'll clump instead of coat.
03 -
  • Make the glaze first and keep it warm in a low oven while the cauliflower cooks so you're not juggling timing.
  • If you're cooking for people with different heat tolerances, drizzle some cauliflower with plain glaze and offer hot sauce on the side for brave folks.
  • Reheating leftovers in a 400°F oven for five minutes brings back the crispiness almost completely, which is worth knowing if you're hiding food for later.
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