Crunchy Baked Hot Honey Cauliflower (Printable Version)

Crispy cauliflower florets glazed with sweet-hot honey sauce. A perfect appetizer for any occasion.

# 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 - ½ teaspoon black pepper
08 - 2 large eggs
09 - 2 tablespoons water

→ For the 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

# Step-by-Step Guide:

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 combined.
04 - In a third bowl, place panko breadcrumbs.
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 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 extra red pepper flakes or chopped fresh herbs if desired.

# Expert Advice:

01 -
  • The panko crust gets so crunchy in the oven you'd swear it was fried, but there's no oil splatter to clean up.
  • That hot honey glaze hits every flavor note at once, sweet, spicy, buttery, and just a little dangerous.
  • Even people who claim they don't like cauliflower end up asking what these are after the first bite.
  • You can prep the florets ahead and bake them right before guests arrive, making hosting feel almost effortless.
02 -
  • Don't skip flipping the florets halfway through baking, the bottoms will steam and turn soggy if you leave them sitting in one spot the whole time.
  • Toss the cauliflower with the glaze right before serving, not earlier, or the coating will absorb the sauce and lose its crunch.
  • If your panko isn't sticking well, press it firmly onto each floret and let the coated pieces rest on the pan for a minute before baking so the coating sets.
03 -
  • Use a wire rack on your baking sheet instead of parchment so the hot air circulates under the florets and crisps the bottoms without flipping.
  • If you want extra heat, add a teaspoon of cayenne pepper to the flour mixture in addition to the red pepper flakes in the glaze.
  • Let the glaze cool for just a minute before tossing, it thickens slightly as it cools and clings better to the crispy coating.
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