Description
Honey garlic baked cauliflower delivers a perfect balance of sweet and savory in each crispy bite. Golden-brown florets glazed with rich honey and garlic promise a delectable experience that will make cauliflower an instant favorite for you.
Ingredients
Scale
Main Protein and Vegetable:
- 1 small head cauliflower, cut into bite-sized florets
- 2 large eggs, whisked
Coating and Breading:
- 2 cups panko bread crumbs
- Cooking oil spray
Sauce and Seasoning Ingredients:
- 6 tablespoons (90 milliliters) honey
- 4 garlic cloves, minced
- 1 teaspoon onion powder
- 6 tablespoons (90 milliliters) water
- 2 teaspoons cornstarch
- 1 ½ tablespoons (22.5 milliliters) low sodium soy sauce
- ½ tablespoon (7.5 milliliters) sriracha sauce
- 2 scallions, finely sliced
Instructions
- Toast the panko breadcrumbs by spreading them in a thin, uniform layer on a parchment-lined baking sheet. Lightly mist with cooking spray and bake at 350°F (177°C) for 5-7 minutes until achieving a golden-brown hue.
- Whisk eggs in a shallow bowl and prepare a second parchment-lined baking sheet for the coated cauliflower.
- Submerge each cauliflower floret into the egg mixture, allowing excess to drip off, then carefully coat with the toasted panko breadcrumbs. Gently press the crumbs to ensure optimal adherence.
- Arrange the breaded cauliflower pieces on the prepared baking sheet, ensuring they are not touching.
- Roast in the preheated oven for 15-20 minutes, rotating the tray midway, until the cauliflower turns tender and the coating develops a deep golden-brown color.
- For the honey-garlic sauce, combine all ingredients except cornstarch in a small saucepan. Dissolve cornstarch in of water separately.
- Simmer the sauce ingredients, stirring occasionally, then incorporate the cornstarch slurry. Continue cooking for 2 minutes until the sauce thickens and becomes glossy.
- Allow the sauce to cool and slightly reduce for 3-4 minutes, enhancing its consistency.
- Drizzle the warm honey-garlic sauce over the crispy cauliflower and garnish with finely chopped scallions before serving.
Notes
- Toasting panko crumbs beforehand creates a crispier, more golden coating that adds incredible texture to the cauliflower.
- Shake off excess egg to prevent soggy breading and ensure a perfect, even crisp on each cauliflower piece.
- Press panko crumbs gently but firmly onto cauliflower to maximize crumb adhesion and create a sturdy, crunchy exterior.
- Cook sauce just until it thickens to maintain a glossy, smooth consistency that will beautifully coat the crispy cauliflower.
- Let sauce cool slightly before drizzling to achieve the ideal sticky, clingy texture that helps crumbs stay crisp.
- Garnish with fresh scallions for a pop of color and a mild, oniony freshness that complements the sweet and savory honey garlic sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Snacks, Dinner
- Method: Baking
- Cuisine: American-Asian
Nutrition
- Serving Size: 4
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 320 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 85 mg