Sticky Honey Garlic Cauliflower (Printable)

Golden crispy cauliflower coated in sweet savory honey garlic glaze, ready in 50 minutes.

# What you need:

→ For the Cauliflower

01 - 1 medium head cauliflower, cut into bite-sized florets
02 - 1 cup all-purpose flour or gluten-free flour blend
03 - 1 cup water
04 - 1 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon black pepper
07 - 1 1/2 cups panko breadcrumbs

→ For the Honey Garlic Sauce

08 - 1/3 cup honey
09 - 1/4 cup soy sauce or tamari for gluten-free
10 - 3 garlic cloves, minced
11 - 1 tablespoon rice vinegar
12 - 2 teaspoons cornstarch mixed with 2 tablespoons water

→ For Garnish

13 - 2 green onions, sliced
14 - 1 tablespoon sesame seeds

# Directions:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, whisk flour, water, garlic powder, salt, and pepper to form a smooth batter.
03 - Dip each cauliflower floret into the batter, letting excess drip off, then coat with panko breadcrumbs.
04 - Arrange on the prepared baking sheet in a single layer. Bake for 25 to 30 minutes, flipping halfway, until golden and crispy.
05 - Meanwhile, in a small saucepan over medium heat, combine honey, soy sauce, garlic, and rice vinegar. Bring to a simmer.
06 - Stir in the cornstarch slurry and cook, stirring, until thickened for 1 to 2 minutes. Remove from heat.
07 - Toss baked cauliflower in the honey garlic sauce until evenly coated.
08 - Transfer to a serving plate and sprinkle with green onions and sesame seeds.

# Expert Tips:

01 -
  • The contrast between shatter-crisp cauliflower and that glossy honey garlic coating is absolutely addictive
  • It comes together in under an hour but tastes like something from a restaurant
  • Even people who swear they hate cauliflower end up reaching for seconds
02 -
  • Don't overcrowd the baking sheet or the cauliflower will steam instead of crisp, work in batches if needed
  • The sauce thickens quickly once you add the cornstarch, so have your cauliflower ready to toss immediately
  • These are best served right away while the coating is still crunchy against the sticky glaze
03 -
  • Use a cooling rack over your baking sheet for even better air circulation and crisping
  • Let the coated florets sit for 10 minutes before baking to help the panko adhere better

Go Back