Every once in a while I’ll stumble across a recipe that completely captivates me for one reason or another. It either looks downright delicious, it’s a healthier version of an old favorite, or it seems far too easy to make that I have no excuse to not give it a try! This recipe covered all of the above…

I found this dish on the Delish Facebook page and after successfully whipping it up, receiving rave reviews from my taste-testing family, and some intrigue after sharing on Instagram stories, I figured I’d post the recipe here (I hadn’t initially planned to blog this – so apologies for the darker iPhone photos)!

I love the versatility and disguisability of cauliflower – you can turn it into pretty much anything these days. Of all the cauli-concoctions I’ve tried, this honey garlic combo may be my favorite!

You start by chopping a head of cauliflower into small florets (not as difficult or messy as I anticipated), toss in flour, dip in beaten egg, and then roll them in panko crumbs. Lay them all on a baking sheet, season with salt + pepper and then bake at 400* for 20-25 minutes until golden!

While they’re baking, whip up the honey garlic glaze consisting of cornstarch, water, soy sauce, honey, garlic, lime juice, and sriracha in a sauce pan, when the florets are done, toss them in the glaze, put them back on the baking sheet and broil for 2 minutes! The prep is a little more extensive than it seems, but it’s worth it — plus one head of cauliflower produces so much (you only see one tray below, but there were actually two…leftovers for days)!

I served this spicy cauliflower atop a bed of sautéed spinach, red peppers, onions, and garnished the platter with chopped scallions + crunchy rice noodles! Next time, I’d love to pair it with some kind of chilled slaw, sliced avocado, homemade aioli + serve in soft tortillas! It’d even be great in a salad, or just enjoyed it on it’s own — honestly, the possibilities are endless!

Recipe instructions from Delish:


  • 1 c. all-purpose flour
  • 2 c. panko breadcrumbs
  • 3 large eggs, beaten
  • 1 head cauliflower, chopped into bite-size florets
  • 1/3 c. honey
  • 1/3 c. soy sauce
  • 2 garlic cloves, minced
  • Juice of 1 lime
  • 1 tbsp. sriracha
  • 1/4 c. water
  • 2 tsp. corn starch
  • 1/4 c. Sliced scallions
  1. Preheat oven to 400 degrees F.
  2. In a large bowl, combine flour and cauliflower, toss until fully coated. Set up a dredging station: In one bowl, add panko breadcrumbs and in another bowl whisk eggs and add 2 tablespoons water. Dip cauliflower in beaten eggs, then panko until fully coated. Transfer to a parchment-lined baking sheet and season generously with salt and pepper. Bake until golden and crispy, 20 to 25 minutes.
  3. Meanwhile, make sauce. In a small bowl, whisk together cornstarch and water, until the cornstarch dissolves completely. Set aside. Combine soy sauce, honey, garlic, lime juice and Sriracha in a small saucepan over medium heat. When the mixture reaches a boil, reduce heat and add the cornstarch mixture. Bring to simmer again and cook until sauce thickens, about 2 minutes.
  4. Toss cooked cauliflower in sauce until evenly coated. Return the cauliflower to baking sheet and broil for 2 minutes.

I really enjoy cooking + have a feeling I’m going to be doing a lot more of it in the near future! 🙂 Let me know if you give this recipe a try + share some of your favorites with me below!


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