Crunchy Baked Hot Honey Cauliflower (Printable)

Crispy cauliflower bites with sweet-hot honey glaze—an irresistible vegetarian appetizer in under an hour.

# What You'll 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 - 1/2 teaspoon black pepper
08 - 2 large eggs
09 - 2 tablespoons water

→ For the 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
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 a bowl, whisk together flour, garlic powder, smoked paprika, salt, and black pepper.
03 - In a separate bowl, beat eggs with water until well combined.
04 - Pour panko breadcrumbs into 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 ensure even adhesion.
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 - In a small saucepan over low heat, combine honey, hot sauce, butter, red pepper flakes, and a pinch of salt. Stir until butter melts and sauce is smooth. Remove from heat.
09 - Transfer baked cauliflower to a large bowl. Drizzle hot honey glaze over florets and toss gently to coat evenly.
10 - Transfer to a serving dish immediately, garnished with additional red pepper flakes or fresh herbs if desired.

# Expert Advice:

01 -
  • These disappear faster than any chicken wing at parties, and no one misses the meat.
  • The triple coating method creates an armor of crunch that stays crispy even under the glaze.
  • You control the heat level, so spice lovers and heat avoiders can both be happy.
  • Baking instead of frying means you can make a double batch without feeling guilty or setting off the smoke alarm.
02 -
  • Do not skip flipping the florets halfway through baking or you will end up with one soggy side.
  • Glaze them right before serving, not ahead of time, or the coating will turn soft and lose that satisfying snap.
  • If your cauliflower releases a lot of moisture, pat the florets dry with a towel before breading or the coating will slide right off.
03 -
  • Use a wire rack on your baking sheet so hot air circulates all around and you get crispy florets on every side without flipping.
  • Taste your hot sauce before adding it to the glaze, some brands are way spicier than others and you do not want to accidentally create a weapon.
  • Let the baked florets cool for just a minute before tossing in the glaze so the coating sets and does not slide off.
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