Crunchy Baked Hot Honey Cauliflower (Printable)

Crispy baked cauliflower bites glazed with sweet and spicy hot honey sauce—perfect for snacking or entertaining.

# 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
14 - Pinch of salt

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or 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, dredge 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 - Transfer to serving platter immediately, garnished with additional red pepper flakes or fresh herbs if desired.

# Expert Tips:

01 -
  • The triple coating creates an audible crunch that makes every bite ridiculously satisfying.
  • Sweet honey and fiery hot sauce balance each other so perfectly you will keep reaching for just one more piece.
  • It turns skeptics into cauliflower fans faster than any other method I have tried.
  • You can prep the florets ahead and bake them right before guests arrive.
02 -
  • Do not skip flipping the florets halfway through baking or you will end up with one golden side and one pale, soft side.
  • If your glaze seems too thick, add a teaspoon of water at a time until it is pourable but still sticky.
  • Let the coated florets sit for a minute before baking so the breading sets and does not slide off in the oven.
03 -
  • Press the panko onto each floret with your palm to really pack it on, the more surface coverage, the better the crunch.
  • If the glaze starts to harden in the bowl, pop it back over low heat for a few seconds to loosen it up again.
  • Use a pastry brush to coat any stubborn spots that did not get enough glaze in the toss.
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