Sticky Honey Garlic Cauliflower (Print Version)
Crispy baked cauliflower florets with sweet and savory honey garlic glaze, topped with sesame seeds and green onions.
# What You 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 Steps:
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 for coating.
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 to 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 to 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.
09 - Sprinkle with sesame seeds and sliced green onions. Serve immediately.
# Expert Tips:
01 -
- The way the honey garlic sauce caramelizes in the oven creates sticky, finger-licking coating that rivals any restaurant version
- Even cauliflower skeptics find themselves reaching for seconds, making it perfect for introducing people to vegetable-forward dishes
02 -
- Do not skip flipping the cauliflower halfway through baking, or the bottom will get soggy while the top stays pale
- The sauce continues to thicken as it cools, so remove it from heat slightly earlier than you think you should
03 -
- Work in batches when coating the cauliflower to prevent the batter from getting gummy and the panko from clumping together
- If you want extra crispy results, broil for 1 to 2 minutes after tossing with sauce, watching closely so the honey does not burn