Description
Crispy cauliflower florets coated in a sweet and spicy honey-sriracha glaze, perfect as an appetizer or weeknight side.
Ingredients
Scale
- 1 head cauliflower, cut into florets
- ½ cup flour
- ½ cup water
- 1 tbsp cornstarch (for batter)
- ½ tsp salt
- ½ tsp garlic powder
- 3 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sriracha
- 1 tbsp sesame oil
- 1 clove garlic, minced
- ½ tsp chili flakes
- 1 tsp cornstarch + 2 tsp water (for sauce thickening)
- Sesame seeds and green onions for garnish
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, water, cornstarch, salt, and garlic powder to make the batter.
- Toss cauliflower florets in the batter until they are evenly coated, then place on the baking sheet in a single layer.
- Bake for about 25 minutes, turning halfway through until crispy and golden brown.
- While baking, combine honey, soy sauce, rice vinegar, sriracha, sesame oil, minced garlic, and chili flakes in a saucepan and simmer to meld flavors.
- Whisk together cornstarch and water to create a slurry, then add it to the sauce and cook until thickened.
- Remove the cauliflower from the oven and toss it in the warm glaze until coated, then garnish with sesame seeds and green onions before serving.
Notes
This recipe is ideal for a make-ahead party snack. Store leftovers in an airtight container for up to 4 days or freeze for up to 1 month. Reheat to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg
Keywords: cauliflower, appetizer, spicy, sweet, honey, vegetarian