Crunchy Baked Hot Honey Cauliflower (Print View)

Crispy cauliflower bites glazed with sweet-hot honey—an irresistible appetizer that's baked, not fried.

# What You’ll Need:

→ 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, optional
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, then dip into egg mixture, then coat thoroughly with panko, pressing gently to ensure adherence.
06 - Place coated florets in a single layer on the prepared baking sheet.
07 - Bake for 25 to 30 minutes, flipping florets halfway through cooking, until golden brown and crispy.
08 - While cauliflower bakes, combine honey, hot sauce, butter, red pepper flakes if using, and a pinch of 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 until evenly coated.
10 - Transfer to serving dish immediately, garnished with additional red pepper flakes or fresh herbs if desired.

# Expert Suggestions:

01 -
  • It satisfies every craving for something crunchy and saucy without any guilt hangover.
  • The hot honey glaze hits that perfect balance where sweet and spicy stop arguing and start dancing.
  • Even the pickiest eaters who claim to hate cauliflower have been known to devour these by the handful.
  • It comes together with simple pantry staples, no deep fryer or complicated technique required.
02 -
  • Do not overlap the florets on the baking sheet or they'll steam instead of crisp; use two sheets if needed.
  • Make the glaze while the cauliflower bakes so it's ready the second the florets come out of the oven.
  • Toss gently or the crispy coating can break apart; use a light hand and a wide spatula.
03 -
  • Use a wire rack on your baking sheet instead of parchment for even crispier results; air circulation underneath works wonders.
  • If the glaze thickens too much as it sits, warm it gently over low heat and add a teaspoon of water to loosen it back up.
  • Make a double batch of the glaze and keep extra on the side; people will want to drizzle more over their plates.
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