Crunchy Baked Hot Honey Cauliflower (Printable version)

Crispy cauliflower bites glazed with sweet-hot honey sauce. Irresistible appetizer ready in 50 minutes.

# What You 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 - 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 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 25–30 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 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 and toss gently to coat evenly.
10 - Serve immediately, garnished with additional red pepper flakes or fresh herbs if desired.

# Expert Advice:

01 -
  • The triple coating method creates an audible crunch that stays intact even after glazing.
  • Sweet honey and sharp hot sauce balance each other in a way that keeps you reaching for one more piece.
  • It transforms humble cauliflower into something people actually fight over at the table.
  • You can adjust the heat level without sacrificing flavor, making it crowd friendly.
02 -
  • Don't skip flipping the florets halfway through baking or the bottoms will steam and turn soggy instead of crisping up.
  • Let the glaze cool for just a minute before tossing so it thickens slightly and clings better instead of pooling at the bottom of the bowl.
  • If you crowd the baking sheet, the cauliflower will steam rather than roast, so use two sheets if needed and rotate them halfway through.
03 -
  • Use a wire rack on the baking sheet instead of parchment for even crispier florets, as air circulates all around them.
  • Toss the hot cauliflower in the glaze right before serving, not in advance, or the coating will soften and lose its crunch.
  • If your panko isn't sticking well, press each floret firmly into the crumbs and let them rest on the sheet for five minutes before baking to help the coating set.
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