Description
Crispy oven-baked cauliflower florets tossed in a sticky sweet and spicy sauce. This easy, flavor-packed plant-based appetizer or side dish is perfect for game days, parties, or meatless meals.
Ingredients
- For the Cauliflower:
- 1 large head of cauliflower, cut into florets
- ¾ cup all-purpose flour
- ¾ cup water
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- Salt and pepper, to taste
- 1½ cups panko breadcrumbs
- For the Sweet and Spicy Sauce:
- ¼ cup honey (or maple syrup for vegan option)
- 2 tbsp soy sauce
- 1 tbsp sriracha or chili garlic sauce (adjust to taste)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch
- 2 tbsp water (for cornstarch slurry)
- Optional Garnishes:
- Sliced green onions
- Sesame seeds
- Extra sriracha
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, water, garlic powder, onion powder, paprika, salt, and pepper until smooth.
- Toss cauliflower florets in the batter, allowing excess to drip off, then coat in panko breadcrumbs.
- Arrange on the prepared baking sheet and bake for 25–30 minutes, flipping halfway, until golden and crisp.
- Meanwhile, prepare the sauce: In a saucepan over medium heat, combine honey, soy sauce, sriracha, vinegar, and sesame oil. Bring to a simmer.
- Stir in the cornstarch slurry, simmer until thickened (about 1–2 minutes), then remove from heat.
- Once cauliflower is baked, toss gently in the sauce or serve it drizzled on top.
- Garnish with green onions and sesame seeds, and serve immediately!
Notes
- For gluten-free: Use gluten-free flour and breadcrumbs.
- For vegan: Replace honey with maple syrup or agave.
- Air fryer option: Cook at 400°F for 15–18 minutes, shaking halfway through.
