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Honey Garlic Cauliflowerisan easy and delicious weeknight meal.Crunchy baked breaded cauliflower pieces are coated withhoney garlic sauce.
I can’t get enough of thishoney garlic sauce. It’s savory, spicy, and sweet, all at the same time. And crunchybitesof cauliflower are the perfect vehicle for soaking up the thick sauce. The sauce is so versatile, too. I’ve used it to makeHoney Garlic Shrimpwhich are delicious, too.
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 tastyhoney garlic cauliflowerdishmade things a little easier.This sauce was so delicious that I was tempted to lick mybowlclean.
I like that you can serve this dish as a side dish, appetizer, or snack. We also make it as a main dish. It’s great with cooked rice or cauliflower rice.
Ingredients
- Cauliflower florets
- Panko bread crumbs
- Cooking spray
- Whiskedeggs
- Slicedscallionsorgreen onions
- Honey
- Minced garlic
- Onion powder
- Cornstarchand water
- Soy sauce
- Sriracha sauce
Cauliflower:I use one small head of cauliflower and break it down intobite-sized florets. The florets should be about the same size so they cook evenly.
Panko:I always measure out a little more panko than I think I’ll need because it’s easier to coat the cauliflower if there’s extra in thebowl.
Cornstarch:This thickens the sauce. Before you add it, you will mix it with some water to dissolve it. Thiscornstarch mixtureprevents thecornstarchfrom clumping up when you add it to the sauce.
Soy sauce:I like to use low-sodiumsoy sauce.
Sriracha:You can use your favorite hot sauce that is similar.
RecipeTips
If the head of cauliflower you use is larger, you should double the sauce so there’s enough to coat the florets.
The sauce is very flexible, so you can adjust theingredientsto your liking. Sometimes I add moresoy sauceor I add different seasonings. If you add more liquid, just be sure to increase the amount ofcornstarchso your sauce is thick enough.
If you want to serve this as a maindish, you can add a cookedvegetable, green salad, orriceon the side.
More CauliflowerRecipes
- Baked Orange Cauliflower
- Lemon Cauliflower
- Bang Bang Cauliflower
- Cauliflower Tots
- Buffalo CauliflowerBites
Recipe now updated with video! You can also find all my recipe videos on my youtube channel.
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Honey Garlic Baked Cauliflower
Servings: 4
Prep Time: 15 minutes minutes
Cook Time: 27 minutes minutes
Total Time: 42 minutes minutes
Course: Main Dishes
Cuisine: Asian
Crunchy baked breaded cauliflower pieces arecoated with honey garlic sauce. It's an easy and delicious weeknight meal.
4.84 from 6 votes
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Ingredients
- 1 small head of cauliflower cut into bite sized florets
- 2 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 eggbecause 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 caulifloweris coated.
Bake for about 15-20 minutes or until cauliflower is cooked and the coating is a dark golden brown.
While the caulifloweris 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, Sodium: 416mg, Fiber: 2g, Sugar: 28g, NET CARBS: 41
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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