Crunchy Baked Hot Honey Cauliflower (Printable)

Crispy cauliflower bites with sweet-hot honey glaze. Perfect appetizer ready in 50 minutes. Vegetarian-friendly!

# 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 - 0.5 teaspoon black pepper
08 - 2 large eggs
09 - 2 tablespoons water

→ For the Hot Honey Glaze

10 - 0.33 cup honey
11 - 2 tablespoons hot sauce
12 - 1 tablespoon unsalted butter
13 - 0.5 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 thoroughly 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 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 -
  • Each bite delivers crunch, sweetness, and heat all at once without feeling heavy or greasy.
  • Its vegetarian but satisfies like finger food at a sports bar, so everyone at the table fights over the last piece.
  • The panko crust stays crispy even after tossing in the glaze, which means no soggy disappointment.
  • You can dial the spice up or down and it still tastes like a treat you shouldnt be allowed to eat alone.
02 -
  • Do not overcrowd the baking sheet or the florets will steam instead of crisp, and youll lose that shatteringly crunchy texture.
  • Flip them halfway through baking or one side stays pale and soft, which is a crime when the other side is perfect.
  • Toss the glaze on right before serving because if it sits too long, even the best crust will start to soften.
03 -
  • Press the panko onto each floret firmly so it really sticks, otherwise youll lose half the coating when you flip them.
  • Use a wire rack on your baking sheet if you have one because it lets air circulate all around and gives you crispiness on every surface.
  • If your glaze thickens too much as it cools, warm it gently and add a tiny splash of water to loosen it back up.
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