Sticky Honey Garlic Cauliflower (Print Version)

Crispy cauliflower florets glazed in sticky honey-garlic sauce, topped with green onions and sesame for a savory bite.

# What You Need:

→ Cauliflower Preparation

01 - 1 medium head cauliflower, cut into bite-sized florets
02 - 1 cup all-purpose flour
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

→ Honey Garlic Sauce

08 - 1/3 cup honey
09 - 1/4 cup soy sauce
10 - 3 garlic cloves, minced
11 - 1 tablespoon rice vinegar
12 - 2 teaspoons cornstarch mixed with 2 tablespoons water

→ Garnish

13 - 2 green onions, sliced
14 - 1 tablespoon sesame seeds

# How to Make It:

01 - Preheat oven to 425°F and line a large baking sheet with parchment paper.
02 - In a mixing bowl, whisk together flour, water, garlic powder, salt, and black pepper until a smooth batter forms.
03 - Dip each cauliflower floret into the batter, allowing excess to drain. Evenly coat with panko breadcrumbs.
04 - Arrange coated florets on the prepared baking sheet in a single layer. Bake for 25–30 minutes, flipping midway, until golden and crisp.
05 - Combine honey, soy sauce, minced garlic, and rice vinegar in a saucepan over medium heat. Bring to a simmer.
06 - Stir in cornstarch slurry and cook, whisking, until sauce thickens, about 1–2 minutes. Remove from heat.
07 - Toss hot baked cauliflower in the honey garlic sauce until thoroughly coated.
08 - Transfer to a serving plate and garnish with sliced green onions and sesame seeds.

# Expert Hints:

01 -
  • Once you taste the lacquered glaze and crunch, you'll wish every vegetable could take a bow like this.
  • It slides onto a dinner plate or into party appetizers with equal flair.
02 -
  • If you crowd the pan, the cauliflower steams instead of crisping—you’ll end up wishing you’d baked two batches.
  • Let the sauce cool just a few seconds before tossing, or the coating can slip right off the florets.
03 -
  • Shake off extra batter—or the breading may slide off, and you’ll lose crunch.
  • Double the sauce if you love it sticky; leftovers are magic on tofu or noodles, too.

Go Back