Sticky Honey Garlic Cauliflower (Printable Version)

Golden crispy cauliflower coated in sweet sticky honey garlic glaze

# What You’ll 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 - ½ teaspoon salt
06 - ½ teaspoon black pepper
07 - 1½ 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

# 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 25–30 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 (1–2 minutes). Remove from heat.
07 - Toss baked cauliflower in the honey garlic sauce until evenly coated. Transfer to a serving plate and sprinkle with green onions and sesame seeds.

# Top Tips:

01 -
  • The crispy texture outside contrasts perfectly with tender cauliflower inside, making each bite satisfyingly substantial
  • The sauce strikes that magical balance between sweet honey and savory garlic that keeps you reaching for just one more piece
  • It comes together faster than takeout but tastes like something from a restaurant kitchen
02 -
  • Do not overcrowd the baking sheet or the cauliflower will steam instead of getting crispy, use two sheets 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 stays crispy, though they still taste good the next day cold
03 -
  • Pat the cauliflower dry before battering it, excess water prevents the coating from sticking properly
  • Let the coated florets sit for 5 minutes before baking, this helps the panko adhere better
  • If the sauce gets too thick, add a teaspoon of water to thin it back out

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