Sticky Honey Garlic Cauliflower (Printable Version)

Crispy baked cauliflower florets tossed in a sweet honey garlic glaze with sesame seeds.

# Ingredient List:

→ For the Cauliflower

01 - 1 large head cauliflower, cut into bite-sized florets
02 - 1 cup all-purpose flour
03 - 1 cup cold water
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - 2 cups panko breadcrumbs
09 - Cooking spray or oil, for baking

→ For the Honey Garlic Sauce

10 - 1/3 cup honey
11 - 1/4 cup low-sodium soy sauce
12 - 4 cloves garlic, finely minced
13 - 1 tablespoon rice vinegar
14 - 1 tablespoon cornstarch
15 - 2 tablespoons water
16 - 1 teaspoon sesame oil

→ For Garnish

17 - 2 tablespoons sesame seeds
18 - 2 green onions, thinly sliced

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper and lightly grease with cooking spray or oil.
02 - In a large bowl, whisk together flour, water, garlic powder, onion powder, salt, and black pepper to create a smooth batter.
03 - Place panko breadcrumbs in a separate shallow bowl for coating.
04 - Dip each cauliflower floret into the batter, allowing excess to drip off, then coat in panko breadcrumbs. Arrange florets in a single layer on the prepared baking sheet.
05 - Lightly spray tops with oil and bake for 25-30 minutes, flipping halfway, until golden and crispy.
06 - While cauliflower bakes, make the sauce: In a small saucepan, combine honey, soy sauce, minced garlic, rice vinegar, and sesame oil. Bring to a simmer over medium heat.
07 - In a small bowl, mix cornstarch and water to form a slurry. Stir into the simmering sauce and cook for 1-2 minutes until thickened. Remove from heat.
08 - When cauliflower is crisp, transfer to a large bowl. Pour warm honey garlic sauce over the florets and gently toss to coat evenly. Sprinkle with sesame seeds and sliced green onions. Serve immediately.

# Expert Tips:

01 -
  • That impossibly crispy exterior stays crunchy even after the sauce coats it
  • The honey garlic glaze strikes that perfect balance between sweet and umami rich
  • Friends literally cannot believe this started as a humble head of cauliflower
02 -
  • Crowding the baking sheet is the fastest way to end up with soggy, steamed cauliflower instead of crispy bites
  • Let the sauce cool for just 30 seconds before tossing or it can soften that perfect crunch you worked so hard to achieve
03 -
  • Work with completely dry cauliflower after washing to help the batter stick properly
  • Let the coated florets sit for 5 minutes before baking to set the breading better

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