Crispy Honey Sriracha Cauliflower Bites (Print Version)

Crisp-baked cauliflower florets tossed in sweet-spicy honey Sriracha glaze, perfect for snacking or sharing.

# What You'll Need:

→ Cauliflower

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

→ Batter

02 - 3/4 cup all-purpose flour
03 - 1/4 cup cornstarch
04 - 1 tsp garlic powder
05 - 1/2 tsp salt
06 - 1/2 tsp black pepper
07 - 3/4 cup cold water

→ Breading

08 - 1 1/2 cups panko breadcrumbs

→ Sauce

09 - 1/3 cup honey
10 - 2 1/2 tbsp Sriracha sauce (adjust to taste)
11 - 2 tbsp soy sauce
12 - 1 tbsp rice vinegar
13 - 1 tbsp unsalted butter
14 - 1 tsp sesame oil

→ Garnish (Optional)

15 - 2 tbsp chopped fresh cilantro
16 - 1 tbsp toasted sesame seeds
17 - Lime wedges

# How to Make It:

01 - Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone mat.
02 - In a large bowl, whisk together flour, cornstarch, garlic powder, salt, and black pepper. Gradually add water, whisking to form a smooth, thick batter.
03 - Dip each cauliflower floret into the batter, allowing excess to drip off. Coat well with panko breadcrumbs and arrange on the prepared baking sheet in a single layer.
04 - Bake for 22–25 minutes, flipping halfway, until golden and crispy.
05 - Meanwhile, in a small saucepan over medium heat, combine honey, Sriracha, soy sauce, rice vinegar, butter, and sesame oil. Bring to a simmer, stirring, until butter is melted and sauce is glossy, about 2–3 minutes. Remove from heat.
06 - When the cauliflower is done, let cool for 2 minutes, then transfer to a large bowl. Pour the sauce over and toss gently to coat.
07 - Serve immediately, garnished with cilantro, sesame seeds, and lime wedges if desired.

# Additional Tips::

01 -
  • Ready in just 45 minutes from start to finish
  • Perfectly balanced sweet and spicy flavors that keep you coming back for more
  • Achieves restaurant quality crispiness without deep frying
  • Versatile as an appetizer snack or even main dish component
02 -
  • Allowing cauliflower to cool slightly before saucing prevents the coating from becoming soggy
  • The sauce thickens as it cools so work quickly when coating
  • For maximum crispiness serve immediately after saucing
03 -
  • For the absolute crispiest results preheat your baking sheet in the oven before adding the breaded cauliflower. The instant contact with hot metal creates superior crunch.
  • When making the sauce consider adding a teaspoon of cornstarch slurry if you prefer an extra thick glaze that really clings to each piece.
  • Finally never crowd your baking sheet each floret needs at least an inch of space around it to achieve maximum crispiness through proper air circulation.
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