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Honey Garlic Whole Baked Cauliflower Recipe

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Made with sweet, sticky honey and spicy sriracha sauce, this Honey Garlic Whole Baked Cauliflower Recipe is so delicious even the pickiest of eaters will be excited to eat their vegetables! Serve it as an appetizer or with your favorite protein for a complete meal. 

Ingredients You’ll Need for This Baked Cauliflower Recipe.

The ingredients for the cauliflower itself are simple. However, the key to unlocking the best flavor is in the sauce. Here’s everything you’ll need: 

For the Cauliflower

  • Cauliflower – We used a whole head and cut it into florets. However, for a quicker option, opt for pre-cut cauliflower pieces. 
  • Panko Bread Crumbs – We found panko breadcrumbs provide the best taste and texture, but you could also use crushed crackers, crushed pretzels, or even shredded bread. 
  • Eggs – Eggs are crucial to getting the breadcrumbs to stick to the cauliflower. 

For the Sauce

  • Honey – Sticky and sweet, honey forms the base of this sauce, and ensures that it sticks to the cauliflower! 
  • Spices – For a savory taste similar to wings, we included a dash of onion and garlic powder. 
  • Water + Cornstarch – Once dissolved, this will help thicken your sauce. 
  • Low Sodium Soy Sauce – If you don’t have soy sauce, coconut aminos work just as well. 
  • Sriracha Sauce – Use as little or as much sriracha as you’d like! 

How to Make a Whole Baked Cauliflower

Making a whole baked cauliflower is simple and takes only a few minutes to prep. Just follow the steps below, and it’ll be ready in no time! 

For the Baked Cauliflower

  1. Rinse the cauliflower, and pat it dry. 
  2. Cut the woody part at the bottom off, but be careful not to cut too much! You want to make sure the cauliflower stays together.
  3. Preheat the oven to 400° F
  4. Dip the cauliflower first in eggs followed by the Panko crumbs. 
  5. Bake for 15-20 minutes

For the Sauce

  1. Heat all of the ingredients except for the cornstarch and water over medium heat
  2. Bring to a simmer, and stir until well combined. 
  3. In a small bowl, dissolve the cornstarch in water, and add it to the sauce. 
  4. Stir until a low boil is achieved, and cook for an additional 2 minutes
  5. Toss the cauliflower in the sauce, making sure each piece is completely coated. 

Common Questions About Baked Cauliflower

How Do I Make Baked Cauliflower Crispy? 

To get your oven baked cauliflower extra crispy, place it under the broiler for the last few minutes of cooking. This will create a beautiful golden brown and crispy exterior! 

Do I Have to Boil the Cauliflower Before Baking It? 

You don’t have to! However, if you’re in a bit of a hurry, boiling the cauliflower can help make it extra tender and reduce the baking time. 

Can I Make This Baked Cauliflower in the Air Fryer? 

We haven’t tried it yet, but you should be able to! Just be sure to shake the air fryer halfway through cooking to prevent your cauliflower from burning, and work in batches if it doesn’t all fit in a single layer in the basket. 

Can I Make This Recipe Ahead of Time? 

Yes! If you happen to have leftovers, they can be kept in an airtight container in the fridge for up to 3 days. 

What to Serve with Baked Cauliflower

Honestly, we love to serve this baked cauliflower on its own as a snack. However, it can also be paired with all of your favorite main dishes for a complete meal! Some of our favorite options include: 

More Ways to Use Honey

Honey Garlic Baked Cauliflower Recipe

Food Dolls
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer, Meals, Recipes, Sides
Cuisine American
Servings 4
Calories 336 kcal


  • 1 small head of cauliflower (cut into bite sized florets)
  • 2 cups panko bread crumbs
  • 2 large eggs (whisked)

For the sauce:

  • 6 Tablespoons honey
  • 2 garlic cloves (minced)
  • 1 teaspoon onion powder
  • 6 Tablespoons water + 2 tsp cornstarch
  • 2 Tablespoons low sodium soy sauce (or coconut aminos)
  • 1 Tablespoon sriracha sauce (more/less depending on how Spicy you want it)



  • Preheat oven to 400F. Place whisked eggs in a small bowl, set aside. In another bowl place the panko. Dip cauliflower pieces in egg and then roll in panko until fully coated.  Place on a baking sheet.
  • Bake for about 15-20 minutes or until golden brown.


  • In a sauce pan over medium heat, add all ingredients except the cornstarch + water. Bring to a simmer and stir until completely mixed. In a small bowl, completely dissolve cornstarch in water, then add to the mixture. Stir until sauce reaches a low boil again and cook until sauce thickens (about 2 minutes). Toss cauliflower in sauce until all the pieces are coated. Garnish with sesame seeds and fresh chopped scallions.



Serving: 0.25g | Calories: 336kcal | Carbohydrates: 67g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 671mg | Potassium: 579mg | Fiber: 5g | Sugar: 31g | Vitamin A: 124IU | Vitamin C: 72mg | Calcium: 108mg | Iron: 3mg
Keyword appetizer, cauliflower, easy side dish, vegetarian
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