Crunchy Baked Hot Honey Cauliflower (Print Version)

Crispy cauliflower bites glazed with sweet-hot honey—perfect for appetizers or snacking with bold, addictive flavors.

# What You'll 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

# How To Make:

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 well combined.
04 - Place panko breadcrumbs in a third bowl.
05 - Working in batches, coat each cauliflower floret in the seasoned flour, then dip into the egg mixture, then coat with panko, pressing gently to help breadcrumbs 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 cauliflower bakes, 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 - Transfer to a serving plate and garnish with extra red pepper flakes or chopped fresh herbs if desired.

# Expert Tips:

01 -
  • The triple coating method creates an audible crunch that rivals any fried version.
  • Hot honey is dangerously addictive and transforms humble cauliflower into something you'll crave at odd hours.
  • It's flexible enough to dial up or down the heat without losing that perfect sweet and spicy balance.
  • You can prep the florets ahead and bake them right before guests arrive.
02 -
  • Don't skip flipping the florets halfway through baking or you'll end up with one golden side and one pale, soggy side.
  • Let the glaze cool for just a minute before tossing so it thickens slightly and clings better instead of sliding off.
  • If you crowd the pan, the cauliflower will steam instead of crisp, so give them space even if it means using two sheets.
03 -
  • Make sure your cauliflower florets are completely dry before coating, any moisture will prevent the breading from sticking properly.
  • Warm the glaze just before tossing so it stays pourable and coats evenly instead of hardening on contact.
  • If you're making these ahead, bake them fully, let them cool, and store unglazed, then reheat and toss with fresh warm glaze right before serving.
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