Crunchy Baked Hot Honey Cauliflower (Printable)

Crispy panko-coated cauliflower florets glazed with spicy-sweet hot honey sauce for an irresistible appetizer.

# Ingredient List:

→ 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 well 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 baking, combine honey, hot sauce, butter, red pepper flakes, and a pinch of salt in a small saucepan over low heat. Stir until butter is melted and the sauce is smooth. Remove from heat.
09 - Transfer baked cauliflower to a large bowl. Drizzle the 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 -
  • Even people who swear they hate cauliflower will reach for seconds.
  • The panko gives you crunch that stays crispy, not soggy.
  • Hot honey is the kind of flavor that makes you lick your fingers without thinking.
  • Perfect for serving a crowd without turning on the fryer.
02 -
  • Don't skip the flip halfway through baking or the bottoms will be pale and soft.
  • Toss the cauliflower with the glaze right before serving, if it sits too long the coating will soften.
  • If your florets are different sizes, the small ones will finish faster, so check them early.
03 -
  • Use a fork to flip the florets halfway through so you don't scrape off the coating with tongs.
  • Make a double batch of the glaze, people will want to drizzle extra on their plates.
  • Serve with ranch or blue cheese on the side for dipping, the cool creaminess is perfect against the heat.
Go back