Crunchy Baked Hot Honey Cauliflower (Printable Format)

Crispy cauliflower bites glazed with sweet-hot honey—an irresistible vegetarian appetizer that's easy to make.

# What's Needed:

→ 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 - 1/2 teaspoon black pepper
08 - 2 large eggs
09 - 2 tablespoons water

→ Hot Honey Glaze

10 - 1/3 cup honey
11 - 2 tablespoons hot sauce
12 - 1 tablespoon unsalted butter
13 - 1/2 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 wire rack.
02 - In a 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 seasoned flour, dip into 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 - In a small saucepan over low heat, combine honey, hot sauce, butter, red pepper flakes, and salt. 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 - Transfer to serving platter and serve immediately, garnishing with additional red pepper flakes or fresh herbs if desired.

# Expert Advice:

01 -
  • The triple coating creates an audible crunch that rivals any fried appetizer, but it is all baked.
  • Sweet honey and fiery hot sauce balance each other so perfectly you will forget you are eating vegetables.
02 -
  • Do not crowd the baking sheet or the florets will steam instead of crisp; use two sheets if needed.
  • Toss the cauliflower in the glaze right before serving, or the coating will soften and lose its crunch.
03 -
  • Press the panko firmly onto each floret so it does not fall off during baking; a little pressure goes a long way.
  • Warm the glaze just before tossing so it stays fluid and coats evenly instead of clumping.
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