Sticky Honey Garlic Cauliflower (Printable Version)

Crispy baked cauliflower florets glazed with sweet honey garlic sauce. A vegetarian favorite that's perfect as appetizer or main dish.

# 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 (use tamari for GF)
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

# How to Make It:

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 25-30 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, about 1-2 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 Advice:

01 -
  • The outside stays impossibly crispy while inside remains tender, not mushy
  • That honey garlic sauce hits perfect sweet and salty notes everyone craves
  • It disappears faster than takeout and costs a fraction of the price
02 -
  • Crowding the baking sheet is the fastest way to end up with soggy cauliflower instead of crispy perfection
  • The sauce thickens fast once you add the cornstarch, so have your cauliflower ready and standing by
  • Leftovers reheat surprisingly well in the oven, though the microwave will kill all that beautiful crunch
03 -
  • Cut your cauliflower into similarly sized pieces so they all finish cooking at the same time
  • Work quickly when tossing the cauliflower in sauce so it stays crispy and does not get soggy

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