Sticky Honey Garlic Cauliflower (Printer-friendly)
Crispy baked cauliflower florets glazed in a sweet and savory honey garlic sauce
# 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 cold water
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - 2 cups panko breadcrumbs
09 - Cooking spray or oil, for baking
→ For the Honey Garlic Sauce
10 - 1/3 cup honey
11 - 1/4 cup low-sodium soy sauce
12 - 4 cloves garlic, finely minced
13 - 1 tablespoon rice vinegar
14 - 1 tablespoon cornstarch
15 - 2 tablespoons water
16 - 1 teaspoon sesame oil
→ For Garnish
17 - 2 tablespoons sesame seeds
18 - 2 green onions, thinly sliced
# How To Make It:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper and lightly grease with cooking spray or oil.
02 - In a large bowl, whisk together flour, water, garlic powder, onion powder, salt, and black pepper to create a smooth batter.
03 - Place panko breadcrumbs in a separate shallow bowl.
04 - Dip each cauliflower floret into the batter, allowing excess to drip off, then coat in panko breadcrumbs. Arrange florets in a single layer on the prepared baking sheet.
05 - Lightly spray tops with oil and bake for 25–30 minutes, flipping halfway, until golden and crispy.
06 - While cauliflower bakes, make the sauce: In a small saucepan, combine honey, soy sauce, minced garlic, rice vinegar, and sesame oil. Bring to a simmer over medium heat.
07 - In a small bowl, mix cornstarch and water to form a slurry. Stir into the simmering sauce and cook for 1–2 minutes until thickened. Remove from heat.
08 - When cauliflower is crisp, transfer to a large bowl. Pour warm honey garlic sauce over the florets and gently toss to coat evenly. Sprinkle with sesame seeds and sliced green onions. Serve immediately.
# Expert Tips:
01 -
- The cauliflower gets impossibly crispy in the oven while staying tender inside
- That honey garlic sauce hits every single flavor note you want from Asian-inspired takeout
- They disappear shockingly fast, so maybe double the recipe if you're feeding a crowd
02 -
- Don't skip the flip halfway through baking or you'll end up with one side soggy and the other overdone
- The sauce thickens quickly once you add the cornstarch, so keep stirring constantly
- These need to be eaten right away because the sauce will eventually soften that perfect crunch
03 -
- Work in batches when coating the cauliflower to keep the process clean and efficient
- If the sauce gets too thick, just add a teaspoon of water to thin it back out