Sticky Honey Garlic Cauliflower (Print Version)

Crispy battered cauliflower florets glazed with sweet honey garlic sauce and topped with sesame seeds.

# What You'll Need:

01 - 1 medium head cauliflower, cut into bite-sized florets

02 - 1 cup all-purpose flour (or gluten-free flour blend)

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

08 - 1/3 cup honey

09 - 1/4 cup soy sauce (use tamari for GF)

10 - 3 garlic cloves, minced

11 - 1 tablespoon rice vinegar

12 - 2 teaspoons cornstarch mixed with 2 tablespoons water

13 - 2 green onions, sliced

14 - 1 tablespoon sesame seeds

01 - Preheat oven to 425°F and line a baking sheet with parchment paper.

02 - In a large bowl, whisk flour, water, garlic powder, salt, and pepper to form a smooth batter.

03 - Dip each cauliflower floret into the batter, letting excess drip off, then coat with panko breadcrumbs.

04 - Arrange on the prepared baking sheet in a single layer. Bake for 25-30 minutes, flipping halfway, until golden and crispy.

05 - Meanwhile, in a small saucepan over medium heat, combine honey, soy sauce, garlic, and rice vinegar. Bring to a simmer.

06 - Stir in the cornstarch slurry and cook, stirring, until thickened (1-2 minutes). Remove from heat.

07 - Toss baked cauliflower in the honey garlic sauce until evenly coated.

08 - Transfer to a serving plate and sprinkle with green onions and sesame seeds.

01 -

That irresistible combination of crispy, sweet, and savory makes everyone reach for seconds
Way more satisfying than basic roasted cauliflower but still packed with vegetables

02 -

Dont overcrowd the baking sheet or the cauliflower will steam instead of crisp up
The sauce thickens fast once you add the cornstarch, so keep stirring or itll turn into jelly

03 -

Work quickly when tossing cauliflower in sauce so it stays crispy
Serve immediately for maximum crunch, though they reheat surprisingly well at 350°F