Description
This Sweet and Spicy Baked Cauliflower is crispy on the outside, tender on the inside, and coated in a deliciously bold glaze. It’s the perfect side dish or appetizer, packed with flavor and crunch!
Ingredients
Scale
For the Cauliflower:
- 1 medium head cauliflower, cut into bite-sized florets
- ½ cup all-purpose flour (or gluten-free flour)
- ½ cup water
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 1 cup panko breadcrumbs (for extra crispiness)
For the Sweet & Spicy Sauce:
- ¼ cup honey (or maple syrup for vegan option)
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp sriracha (adjust to spice preference)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch mixed with 2 tbsp water (for thickening)
- 1 tsp grated ginger (optional, for extra kick)
Instructions
-
Preheat Oven & Prep Cauliflower:
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, water, garlic powder, salt, and black pepper to create a batter.
- Dip cauliflower florets into the batter, then coat with panko breadcrumbs.
-
Bake Until Crispy:
- Arrange coated cauliflower on the prepared baking sheet.
- Bake for 20-25 minutes, flipping halfway through, until golden and crispy.
-
Make the Sauce:
- In a small saucepan over medium heat, whisk together honey, soy sauce, sriracha, rice vinegar, sesame oil, and grated ginger.
- Add the cornstarch slurry and stir until the sauce thickens (1-2 minutes). Remove from heat.
-
Coat & Serve:
- Toss the crispy baked cauliflower in the sweet and spicy sauce until fully coated.
- Garnish with sesame seeds and chopped green onions (optional).
-
Enjoy Immediately!
Notes
- For extra crispiness, broil the cauliflower for 1-2 minutes after baking.
- Swap sriracha for buffalo sauce if you prefer a tangy heat.
- Pairs well with rice, noodles, or as a standalone snack!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 220
- Fat: 4g
- Carbohydrates: 40 g
- Fiber: 4g
- Protein: 6g