Crunchy Baked Hot Honey Cauliflower (Printable)

Crispy cauliflower bites with a sweet and spicy honey glaze—an irresistible vegetarian appetizer or snack.

# What You 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

# Directions:

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 to 30 minutes, flipping florets halfway through, until golden and crispy.
08 - While cauliflower bakes, combine honey, hot sauce, butter, red pepper flakes, and salt in a small saucepan over low heat. Stir 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 to coat evenly.
10 - Serve immediately, garnished with extra red pepper flakes or chopped fresh herbs if desired.

# Expert Advice:

01 -
  • The panko crust stays shatteringly crisp even after tossing in the glaze.
  • You can dial the heat up or down without losing that addictive sweet-spicy punch.
  • It uses one head of cauliflower and turns it into something guests fight over.
02 -
  • Don't skip flipping the florets halfway through baking or the bottoms will steam instead of crisp.
  • Toss the cauliflower in the glaze right before serving, or the coating will soften and lose its crunch.
03 -
  • Use a wire rack on your baking sheet for maximum airflow and crispiness on all sides.
  • Double the glaze if you like things saucy, and save extra for dipping or drizzling at the table.
Go Back