Crunchy Baked Hot Honey Cauliflower (Printable)

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

# What you'll need:

→ 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

# How-To Steps:

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 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 is melted and the sauce is smooth. Remove from heat.
09 - Once cauliflower is done, transfer to a large bowl. Drizzle the hot honey glaze over and toss gently to coat evenly.
10 - Transfer to serving dish, optionally garnish with extra red pepper flakes or chopped fresh herbs.

# Expert Tips:

01 -
  • The panko crust gets shatteringly crisp in the oven, no frying required.
  • Hot honey glaze hits that perfect sweet and spicy balance that keeps you reaching for more.
  • Even people who claim they don't like cauliflower empty the plate.
02 -
  • Don't skip flipping the florets halfway through baking or the bottoms will stay pale and soft.
  • Toss the cauliflower in the glaze right before serving, waiting too long will make the coating lose its crunch.
03 -
  • Press the panko firmly onto each floret so it really sticks and creates a thick, crunchy crust.
  • Use a wire rack on your baking sheet if you have one, it lets hot air circulate underneath and makes the coating even crispier.
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