Crunchy Baked Hot Honey Cauliflower (Printable)

Crispy cauliflower bites with sweet-hot honey glaze—perfectly spicy, crunchy, and utterly irresistible.

# Ingredient list:

→ 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

# Cooking steps:

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 combined.
04 - Place panko breadcrumbs in a third bowl.
05 - Working in batches, coat each cauliflower floret in seasoned flour, then 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 - 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 panko crust gets so crispy in the oven it rivals anything fried, but without the mess or oil.
  • The hot honey glaze hits that perfect balance of sweet heat that keeps you reaching for one more piece.
  • It's a vegetarian appetizer that even the most devoted meat eaters will fight over.
02 -
  • Don't crowd the baking sheet or the florets will steam instead of crisp, use two sheets if you need to.
  • Flip them at the halfway mark or the bottoms will burn while the tops stay pale.
  • Toss the cauliflower with the glaze right before serving, if it sits too long the coating will soften.
03 -
  • Press the panko onto each floret firmly so it sticks during baking and doesn't fall off when you toss them in the glaze.
  • Use a wire rack on your baking sheet if you have one, the air circulation makes the coating even crispier on all sides.
  • Taste your glaze before tossing and adjust the heat or sweetness, every hot sauce brand is a little different.
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