Crunchy Baked Hot Honey Cauliflower (Printable Version)

Golden, crispy cauliflower florets glazed in spicy-sweet hot honey. An irresistible vegetarian appetizer ready in under an hour.

# 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 - 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

# 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 mixing bowl, whisk together flour, garlic powder, smoked paprika, salt, and black pepper.
03 - In a second mixing bowl, beat eggs with water until well combined.
04 - Place panko breadcrumbs in a third mixing bowl.
05 - Working in batches, coat each cauliflower floret in the seasoned flour, dip into the egg mixture, then coat with panko breadcrumbs, pressing gently to ensure 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 salt. Stir until butter is melted and the sauce is smooth. Remove from heat.
09 - Transfer baked cauliflower to a large bowl. Drizzle the hot honey glaze over and toss gently to coat evenly.
10 - Transfer to a serving platter and serve immediately, garnished with extra red pepper flakes or fresh herbs if desired.

# Additional Tips::

01 -
  • The triple coating creates an audible crunch that holds up even under the glaze, something I never managed with plain flour.
  • You control the heat level completely, so it works for kids and spice lovers at the same table.
  • Cauliflower becomes the star instead of hiding under cheese, and even skeptics forget it is a vegetable.
  • The hot honey glaze clings to every ridge and tastes like the best buffalo sauce grew up and got interesting.
02 -
  • Do not toss the cauliflower in the glaze until the second before serving, even a minute too early and the coating softens.
  • Press the panko firmly onto each floret, loose crumbs fall off in the oven and burn on the pan instead of crisping on the vegetable.
  • Use a wire rack if you have one, it lets hot air circulate underneath and prevents soggy bottoms that parchment alone cannot fix.
  • The glaze thickens as it cools, so keep it over the lowest heat or reheat gently before tossing if you wait too long.
03 -
  • Let the cauliflower sit out for ten minutes after cutting so excess moisture evaporates, drier florets hold the coating better.
  • Use one hand for dry ingredients and one for wet so your fingers do not turn into breaded clumps halfway through.
  • Flip the cauliflower with tongs, not a spatula, so you do not scrape off the bottom crust you worked to build.
  • Make a double batch of glaze, it keeps forever and turns roasted carrots, chicken wings, and even popcorn into something special.
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