Crunchy Baked Hot Honey Cauliflower (Printable)

Crispy cauliflower bites glazed with sweet and spicy honey sauce - an irresistible vegetarian appetizer.

# 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 It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or a wire rack.
02 - In a large mixing bowl, whisk together flour, garlic powder, smoked paprika, salt, and black pepper.
03 - In a second large mixing bowl, beat eggs with water until well combined.
04 - Place panko breadcrumbs in a third large mixing bowl.
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 breadcrumb 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 cooking, until golden and crispy.
08 - While cauliflower bakes, combine honey, hot sauce, butter, red pepper flakes, and a pinch of 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 additional red pepper flakes or fresh herbs if desired.

# Expert Suggestions:

01 -
  • The panko crust bakes up so ridiculously crunchy you will forget these are oven baked, not fried.
  • Hot honey glaze strikes that perfect balance between sweet comfort and just enough heat to keep you reaching for more.
  • Cauliflower becomes the star instead of a side dish, winning over even the pickiest eaters at your table.
  • Simple enough for a weeknight but impressive enough to serve at any gathering without breaking a sweat.
02 -
  • Do not skip flipping the florets halfway through baking or the bottoms will steam instead of crisp.
  • Toss with the glaze right before serving; if they sit too long, the crust will soften and lose that satisfying crunch.
  • If your florets are different sizes, the smaller ones will cook faster, so try to cut them evenly or pull the tiny ones out early.
03 -
  • Press the panko firmly onto each floret with your palms to help it stick; loose coating will fall off in the oven.
  • Use a wire rack on your baking sheet if you have one; it allows hot air to circulate underneath for even crispier results.
  • Taste your hot honey glaze before tossing and adjust the heat or sweetness to your liking; it is easier to add more hot sauce now than to fix it later.
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