Sticky Honey Garlic Cauliflower (Print)
Crispy baked cauliflower coated in sticky honey garlic sauce for a sweet-savory vegetarian 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 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
# How to Make:
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.
# Expert Advice:
01 -
- The contrast between shatteringly crispy panko and that sticky sweet savory sauce is absolutely addictive
- Even confirmed vegetable skeptics will ask for seconds maybe thirds
02 -
- Don't overcrowd the baking sheet or the cauliflower will steam instead of crisp work in batches if needed
- Sauce only the amount you'll eat immediately leftover sauce makes the florets soggy by day two
03 -
- Pat cauliflower completely dry before battering excess water prevents the coating from sticking properly
- Let the battered florets sit for 5 minutes before breading the batter sets up and coats more evenly