Crunchy Baked Hot Honey Cauliflower (Print Version)

Crispy cauliflower florets glazed with sweet-hot honey sauce. Perfect appetizer or snack that's vegetarian-friendly.

# What You'll Need:

→ 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

→ 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 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, coat 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 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 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 extra red pepper flakes or chopped fresh herbs if desired.

# Expert Tips:

01 -
  • The triple coating gives you an absurdly crunchy crust that stays crisp even after tossing in the glaze.
  • Sweet honey and fiery hot sauce create this addictive balance that keeps people reaching for just one more.
  • You can prep the florets ahead and bake them right before guests arrive.
  • It satisfies both vegetarians and wing lovers at the same table.
02 -
  • Don't overcrowd the baking sheet or the florets will steam instead of crisp; use two sheets if needed.
  • Let the glaze cool for just a minute before tossing so it thickens slightly and clings better.
  • If you skip flipping halfway through, the bottoms will stay pale and soft.
03 -
  • Press the panko onto each floret with your palm to really pack it on; loose crumbs fall off and burn.
  • Use a wire rack on your baking sheet if you have one; it lets air circulate all around for maximum crispiness.
  • Taste your hot sauce first; some brands are much hotter than others, so adjust the amount to your comfort level.
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