Honey Garlic Baked Cauliflower


Crunchy baked breaded cauliflower pieces are coated with honey garlic sauce. It’s an easy and delicious weeknight meal.

I can’t get enough of this honey garlic sauce. It’s savory, spicy, and sweet, all at the same time. And crunchy bites of cauliflower are the perfect vehicle for soaking up the thick sauce.

Last week we had a pretty packed schedule. Dinners with out-of-town friends, a wedding rehearsal dinner, a weekend trip for my friend’s wedding, and more. Now we’re trying to get back to a normal and healthier eating schedule. It’s definitely hard, but this tasty dish made things a little easier.

This sauce was so delicious, I was tempted to lick my bowl clean.

If you enjoy this recipe, check out the rest of my cauliflower recipes here!

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Honey Garlic Baked Cauliflower

Ingredients:

  • 1 small head of cauliflower, cut into bite sized florets
  • 2 cups panko bread crumbs (Kikkoman brand preferred for even baking)
  • 2 large eggs, whisked

for the sauce:

  • 6 tbsp honey
  • 4 garlic cloves, minced
  • 1 tsp onion powder
  • 6 tbsp water + 2 tsp cornstarch
  • 1 1/2 tbsp low sodium soy sauce
  • 1/2 tbsp sriracha sauce 

Directions:

  1. Preheat oven to 400F. Set whisked eggs aside in a small bowl. Set panko crumbs aside in a separate bowl. Line a large baking sheet with parchment paper.
  2. Dip cauliflower in egg mixture and then shake a few times so that excess egg drips off. You don't want to dampen your breadcrumbs with excess egg because then they won't stick to the cauliflower. Then roll in panko a few times until fully coated and place on baking sheet. Repeat until all cauliflower is coated. About halfway through, your breadcrumbs may start to clump together from the egg coating touching it, making it harder to stick to the cauliflower. To help get these clumps to stay on the cauliflower, gently press them with on when coating the cauliflower. 
  3. Bake for about 15-20 minutes or until coating is a dark golden brown and crunchy. 
  4. While the cauliflower is cooking, make sauce on the stove.In a small bowl, completely dissolve cornstarch in water and set aside. Add all sauce ingredients except the cornstarch + water to a small pot or saucepan. Bring to a gentle simmer and stir a few times until ingredients are mixed. This should only take a few seconds. Then add cornstarch water to the sauce. Stir until sauce reaches a simmer again (make sure to stir otherwise the cornstarch will clump up) and cook until sauce thickens (about 2 minutes). Allow sauce to cool a few minutes and thicken even more. Drizzle over cauliflower or toss cauliflower in sauce. Garnish with fresh chopped scallions if desired.
  • If you make any adjustments to the sauce (i.e. add more soy sauce or other liquids) you may need to also add more cornstarch to thicken the sauce. Remember to dissolve any additional cornstarch in a little water before adding it.
  • You should have enough sauce to drizzle over all the cauliflower but if you want to coat your cauliflower or you used more than a small head of cauliflower, you may want to double the sauce.

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Honey Garlic Baked Cauliflower

97 comments on “Honey Garlic Baked Cauliflower”

  1. Oh my word! This looks amazing! I love crispy cauliflower, and that sauce sounds yummy. Definitely trying this!

  2. I really need to buy a cauliflower head so I can make this recipe! I have everything else and I’m excited to taste this. 🙂

  3. Curious if you know the nutritional info on this recipe? Looks yummy!

    • I do not, but there are several websites that allow you to enter a recipe and it will output the nutritional information! try caloriecount

  4. !!
    This was SO delicious!!! I didn’t realize i was low on honey so i ended up just using 3TB which was still plenty sweet for me. I doused the top with toasted sesame seeds and had this with a side of baked terikayi tofu (just baked it at the same time!)

    The next day i used the leftovers in a soft taco with shredded cabbage and tempeh bacon.

  5. Is this dish keto friendly?

  6. This looks awesome! What sides would you suggest?

  7. How many servings does this make?

  8. This recipe did not turned out at out. The panko could not stick to the veggie. How long do you cook the sauce?

    • Make sure your cauliflower is completely coated in egg before rolling in panko. Also what brand of panko are you using? The total cook time for the sauce is about 3-4 minutes

  9. This was REALLY tasty!! I had no problems with the panko staying on. Did it in small batches and it was great. I think I cooked mine about 25 mins also. Will certainly make again…
    PS…next time i make it i will pay attention to the amount of sriracha, used 1tbsp….had quite a kick LOL

    • I’ve added too much sriracha too before, haha! Luckily I have a pretty good spicy tolerance. So glad you enjoyed it!

  10. I MUST say that these were absolutely FANTASTIC !! My hubby could not stop eating them ! They came out perfectly, no problems with this recipe at all. You MUST take your time and really get the cauliflower coated in the egg before you proceed with breadcrumbs – this is really important – thanks for a great recipe !!!

  11. I was going to make this for dinner but can I use frozen cauliflower? I think am also going to do this broccoli.  

  12. Did you ever make this with frozen cauliflower? 

    • I have not, but I know others who have said they did and it worked. The cooking times may have to be adjusted

  13. Just made this tonight and it was delicious! Thanks for the recipe, it got my husband to want seconds on a veggie!!

  14. This was excellent. I used aguave instead and Neat Egg egg replacement to make it vegan. I added onion powder, garlic powder, and s&p to the egg replacement mixture before dipping the florets into it and then into the panko crumbs. My meat eating husband devoured the finished product and mentioned it was one of the best meals he’s eaten. I made more sauce than recommended just to ensure each floret is completely covered with the garlic sauce. Thanks so much!!

  15. Yummy recipe! The only problem I had was that there wasn’t enough sauce to coat the cauliflower as shown in the picture. At most I had a light drizzle on each piece. If I make again I would definitely double the sauce recipe. Rather have too much than not enough.

    • sorry to hear you didn’t have enough sauce! I used a small head of cauliflower for this recipe, so perhaps your cauliflower was a bit bigger. It definitely doesn’t hurt to double the sauce!

  16. Was looking good for something quick and easy to make with cauliflower. Jackpot! The tangy sauce really does it for me. I tried the recipe exactly and it came out delicious! A new favorite for sure!

  17. Do you have the nutritional info for this recipe?

  18. I fixed this for dinner this evening and my entire family loved it! The flavor is just amazing and the crunch of the cauliflower was perfect too. Not too heavy, and full of flavor. Yum! We will definitely be having this in our rotation!!!

  19. What’s the nutritional info for this?

    • I do not have the nutritional information. Please use a resource like myfitnesspal or caloriecount where you can input recipes and calculate that information

  20. Tried it and loved it, but I am an adult.  True test was done my teenager said: “This is actually quite good!” I agree, yum!

  21. I made these last night, exactly as directed and they turned out perfectly.  Absolutely delicious and my teenagers loved them as well.  Thanks for a great recipe.  

  22. I crushed up plain crisp rice cereal and breaded mine with that because I have a gluten allergy and it was the PERFECT crispiness. Don’t know why I’ve never tried it before. The sauce was much sweeter than I was expecting. I just dipped each piece in soy sauce afterward. Kinda sad about that but next time will use less honey. 🙂

    • I’m sorry you find the sauce too sweet. you can definitely adjust it next time, but I like the sweetness since it is a honey sauce.

  23. Can you serve this as an appetizer?

    • yes it’s possible, but the cauliflower doesn’t stay crispy that long after you add the sauce on, so it’s best to be eaten right away

  24. This recipe is awesome! I want to put this sauce on everything! I normally always fidget with recipes, changing them to my liking but I didn’t have to change anything on this one. It turned out perfect. It was a huge hit with my boyfriend and our dinner guest as well. This recipe is going in the recipe box. Thanks for sharing it!

  25. Don’t know what I did wrong, but couldn’t get Auvergne to thicken!

    • do you mean the sauce? the cornstarch should thicken the sauce. Once you stir it into the sauce and bring it to a bubbling simmer, stir it a few times but also make sure that you don’t stir it so much that it doesn’t bubble. It does need to reach a bubbling stage to thicken.

  26. I tried making this twice tonight and both times tasted horrible. Perhaps I over cooked the sauce?? Make sure to cook the sauce on low heat !!

    • Hi Meghan. Did you not like the flavor or was it the consistency? The recipe does say to cook the sauce at a simmer which is low heat.

  27. Hey! One question do I cook covered or uncovered?

  28. Hi! I tried making the sauce and it turned out a really dark brown color! What kind of soy sauce did you use? I feel like that’s where my problem is…Yours looks much more delishious than mine did !

    • I used kikkoman low sodium. It’s pretty light in color so it doesn’t make the sauce very dark. Sorry yours turned out so dark. hopefully it still tasted good?

  29. Made these the other night and they were a hit. Even with my toddler!

    As a couple others posted, there was some trouble getting the panko to stick after a while. My suggestion would be to use the panko in batches (instead of throwing all 2 cups worth into a bowl) to get it stick better. I ended up with a bunch of wasted panko.

  30. Made this a few nights ago and it was really delicious! The sauce was my favorite part, perfect amount of sweet and spice. I doubled the sauce recipe based on some of the other reviews but found I really didn’t need extra with a medium sized head of cauliflower. And I didn’t have any issues with the bread crumbs sticking since I made sure to buy bread crumbs in the Asian isle of my grocery store and made sure to press them onto the cauliflower well. Made it with vegetarian lo mein. My fiancé said it tasted like we were at a restaurant! Definitely will make it again. Thank you! 

  31. how many would servings would you say this yields?

  32. Turned out great! Nice and crispy. I served sauce on side to dip to maintain crispiness. Sauce was pretty good, def sweet. I didn’t have onion powder so there wasn’t as much flavor. Served it with veg fried rice to non-veg family and they liked it! Even a picky little girl finished her portion.

  33. I I did make a few modifications for using frozen cauliflower. I microwaved the cauliflower just enough to thaw  but not cook it and tossed in corn starch before the egg wash. I also substituted agave for honey and topped with sesame seeds. It was a perfect topping for quinoa fried rice! 

  34. This looks amazing! Time to kick my cauliflower cravings up a notch!!

  35. This was delicious! But, my husband would prefer it a little less sweet – any suggestions for putting in less honey but still keeping the same consistency to the sauce?

    • you can try reducing honey by 1 tbsp and it shouldnt make too much difference in the consistency. You can also increase onion powder or change low sodium soy sauce to regular soy sauce. If your sauce gets too thin, you can increase the amount of cornstarch a little to thicken it more.

  36. Can this be frozen or refridgerated then served later on?

  37. Made these for lunch today they were delicious and easy

  38. I made this recipe and I personally loved the crispy baked cauliflower but wasn’t crazy about the sauce. I think it is because I love the taste of cauliflower and with the sauce, I couldn’t taste it at all. Thank you for posting it though.

    • it’s true that the honey garlic sauce will probably cover most of the cauliflower taste, but I do love the sauce!

  39. I’m so excited to try this! Unfortunately, I somehow missed seeing Sriracha as one of the ingredients when I went to pick them up. Any suggestions on substitutes, or should I just suck it up and make another trip to the store?

  40. This is one of the best recipes I have ever made! The sauce is DELICIOUS- a perfect balance of sweet, tangy & spicy. I used GF panko crumbs and they worked fine. I also did the breading in small batches and kept the sauce recipe as-is. Bravo! ????????

  41. Hi I tried the recipe with cauliflower and it was yummy. Just curious if this would work with broccoli

  42. I’m not a vegetarian and I absolutely love this dish. My wife had made it twice now. I was skeptical at first but am sold now. Delicious! Awesome recipe. The cauliflower comes out so crispy, it tastes like its fried.  The honey garlic sauce makes the dish. 

  43. Hi Kirbie,

    I am planning on making this soon, looks great! Could I use tapioca starch instead of cornstarch? I only have that in the pantry.

    Thanks!

  44. Delicious. My only problem was I made more cauliflower than sauce – double the sauce if you buy a large head. I started at 15 mins and ended up going to 19 minutes and they turned out perfectly. My advice about coating; put the Panko into two bowls so you have it fresh and fluffy using one bowl at a time and make sure you let the majority of the egg drip off. Can’t wait to make more!

  45. I’m not a great chef, but I tried this and LOVED it! Even my cauliflower-hating roommates asked for seconds! Absolutely making this again. I paired it with brown rice and quinoa.

  46. I don’t have a tolerance for spice. Is the sriracha sauce just for taste or will it mess up the recipe if I remove it?

    • it’s there for taste. it also helps to balance out the sweetness so you may want to add a tiny bit more salt, soy sauce or garlic powder so it’s not too sweet.

  47. Family loved it. Double the recipe for the sauce. Definitely will make again

  48. Hi! This looks delicious. If I were to have leftovers, would it be best to refrigerate the cauliflower and the sauce separately? Or to refrigerate the cauliflower tossed in the sauce? Thanks!

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