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 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!

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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.
4.80 from 5 votes


  • 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 


  • 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.



  • 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.


Serving: 0.25of recipe, Calories: 227kcal, Carbohydrates: 43g, Protein: 7g, Fat: 3g, Saturated Fat: 1g, Sodium: 416mg, Fiber: 2g, Sugar: 28g, 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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Related Recipes

Find all my cauliflower recipes here.

Baked Orange Cauliflower

Lemon Cauliflower

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Honey Garlic Baked Cauliflower

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142 comments on “Honey Garlic Baked Cauliflower”

  1. 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! 

  2. 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.

  3. 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?

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

  5. 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.

  6. 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.

  7. 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!

  8. 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

  9. 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.

  10. 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.  

  11. 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!

  12. 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

  13. 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!!!

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

  15. 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!

  16. 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!

  17. 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!!

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

  19. 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

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

  21. 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 !!!

  22. 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!

  23. 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

  24. How many servings does this make?

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

  26. Is this dish keto friendly?

  27. !!
    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.

  28. 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

  29. 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. 🙂

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

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