Kirbie's Cravings

Honey Garlic Baked Cauliflower

Crunchy baked breaded cauliflower pieces are coated with honey garlic sauce. It’s an easy and delicious weeknight meal.photo of honey being drizzled over a bowl of Honey Garlic Baked Cauliflower

close-up photo of a piece of Honey Garlic Baked Cauliflower
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. The sauce is so versatile, too. I’ve used it to make Honey Garlic Shrimp which are delicious, too.
overhead photo of Honey Garlic Baked Cauliflower
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.
close-up photo of a bowl of Honey Garlic Baked Cauliflower
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! Or, browse my favorite 30-Minute Meals for even more easy dinner ideas.

Recipe now updated with video! You can also find all my recipe videos on my youtube channel.


 

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Honey Garlic Cauliflower

Honey Garlic Baked Cauliflower

Servings: 4
Prep Time: 15 minutes
Cook Time: 27 minutes
Total Time: 42 minutes
Course: Main Dishes
Cuisine: Asian
Crunchy baked breaded cauliflower pieces are coated with honey garlic sauce. It's an easy and delicious weeknight meal.
4.75 from 4 votes

Ingredients

  • 1 small head of cauliflower cut into bite sized florets
  • cups panko bread crumbs (see note)
  • cooking oil spray
  • 2 large eggs whisked
  • 2 scallions finely sliced

for the sauce (see note)

  • 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 

Instructions

  • Preheat oven to 350°F. Line a large baking sheet with parchment paper. Spread panko crumbs in a thin even layer across the surface of the baking sheet. Spray panko crumbs with cooking oil spray. Bake crumbs about 5-7 minutes or until golden brown. 
  • Set whisked eggs aside in a small bowl. Line another large baking sheet with parchment paper.
  • 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 place into sheet with panko crumbs. Cover cauliflower with panko, pressing the crumbs gently against the cauliflower to help them stick. Place coated cauliflower on empty prepared baking sheet. Repeat until all cauliflower is coated. 
  • Bake for about 15-20 minutes or until cauliflower is cooked and the coating is a dark golden brown. 
  • 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 immediately to dissolve cornstarch into the sauce. Stir occasionally and let sauce come to a simmer (make sure to stir otherwise the cornstarch will clump up) and cook until sauce starts to thicken (about 2 minutes). 
  • Allow sauce to cool a few minutes and thicken even more. Drizzle over cauliflower. If you wish to completely coat cauliflower in sauce, it's best to double the sauce and brush it on with a pastry brush. Garnish with scallions.

Video

Notes

  • You most likely won't need all of the panko breadcrumbs, but to ensure the cauliflower is completely coated it's easier to start with more than you need. The nutrition estimate was calculated with 1 cup of panko and does not include the excess.
  • The recipe above makes just enough sauce to drizzle over a small head's worth of cauliflower florets. If you are using a medium or large head of cauliflower or you wish to coat the cauliflower completely in sauce, you should double the sauce.
  • 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.

Nutrition

Serving: 0.25of recipe, Calories: 227kcal, Carbohydrates: 43g, Protein: 7g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 105mg, Sodium: 416mg, Potassium: 322mg, Fiber: 2g, Sugar: 28g, Vitamin A: 215IU, Vitamin C: 35.2mg, Calcium: 68mg, Iron: 1.9mg, Net Carbs: 41g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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Find all my cauliflower recipes here.

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Honey Garlic Baked Cauliflower

136 comments on “Honey Garlic Baked Cauliflower”

  1. How would you modify for chicken? 

  2. Careful on the honey! I used the reccomended amount and it was far too strong and sweet. I think it may be because I used a high quality single origin honey which is quite floral. Next time I’d probably use ? of the suggested amount and add more water and soy sauce. Thanks for the recipe! 

    • I’m glad you were able to get the recipe to work for you. I haven’t had issues with the honey being too strong, but the type of honey you use can make a difference.

  3. WOW! I am in love!!! I made this with brown rice and IT WAS AMAZING. I am a college student trying to figure out cooking easy vegetarian meals, and this is a winner. Thank you so much for sharing this recipe!! I am so excited to try some other stuff of yours!

  4. This recipe was awesome!! My husband loved it (he’s a big fan of cauliflower), so I will definitely make again! I did double the sauce recipe. 

  5. Pinterest has this listed as a vegan recipe but this calls for 2 eggs.  I was pretty bummed when I went to print this recipe for dinner.  Not sure if that was Pinterest’s error, but may want to have them update that.

    • I’m sorry to hear that. Unfortunately, I have no control over how pinterest or other users categorizes these recipes.

    • This recipe would still work if you made a buttermylk dip out of a non-dairy milk and some vinegar or lemon juice 🙂 I do this all the time!  

  6. This recipe is flagged as vegan on Pinterest. I’m not sure why, considering eggs and honey are in the ingredient list…just wanted to give you a heads up ?

  7. This was amazing! I do t really like cauliflower but want to get on the bandwagon and this sold me! I had to use a little more cornstarch to get the sauce to thicken up. And I added a little extra sriracha to give it more kick.

  8. Delicious! I doubled the sauce, as recommended for a large cauliflower head. I used only 7 tbsp. honey because I couldn’t bring myself to use 12 tbsp. ….the result was an AMAZING spicy sweet sauce. I also bumped the temperature up to 400 and baked for close to 30 min. We will definitely be enjoying this recipe again soon!

  9. I’m eating this right now and loving every bite! I realized halfway through cooking that my sriracha was gone so I just skipped it and I have a lovely sweet-salty garlic sauce. I can’t wait to get some more hot sauce and try this again!

  10. Advice appreciated!   I lightly coated the cauliflower with eggs but the Panko would not stick even when I gently pushed it on    I ended up with cauliflower with breadcrumbs sprinkled on top.   Any advice for next time?  Thanks!

    • I’m sorry to hear that. I haven’t had this issue. Did you take a look at the video right above the recipe box? It shows how I coat my cauliflower and you might find it helpful, hopefully.

  11. Awesome recipe – got the full five stars from both me and my partner! Sooo tasty with the crunch of the crispy cauliflower and the moreish sauce!!! Will definitely make this again. We had to crush rice crackers and use tamari as partner is GF, but these came out lovely too. Thanks so much!!! Served it with some simple pakchoi and some white rice – nomnom!!

  12. Although this recipe was delicious, I would 100% have everyone triple the sauce amount to get anywhere need what the picture looks like. Also it took me about 5 mins for the sauce to start thickening.

  13. Made this last night for my kids, they loved it> My dad who does not like cauliflower demolished it too. Sauce was awesome, great recipe.

  14. The first time I made this it didn’t turn out, but I kept trying because I knew it would be delicious and I was right! I made sure not to cut my cauliflower too small (otherwise too much work and it crumbles) and to thoroughly shake the egg off. I also only used 1C breadcrumbs and 1 egg, which was the perfect amount for just under one small head of cauliflower with just a tiny bit of sauce left over.

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