Crispy Honey Garlic Cauliflower

A delicious vegetarian twist on hot wings, this Crispy Honey Garlic Cauliflower is a versatile appetizer that could be a hit on a sports bar, fast casual, tapas, or fine-dining menu! The cauliflower is coated in panko crumbs toasted with olive oil, for a perfectly light crispy texture. Find the recipe and printable recipe PDF below! 

 
 

Yield: 8-10 portions

Method

  1. Preheat oven to 350°F with fan.

  2. Line a large baking sheet with parchment paper. Spread panko crumbs in a thin even layer across the surface of the baking sheet. Toss panko crumbs with extra virgin olive oil until well coated. Bake crumbs about 5-7 minutes or until golden brown. 

  3. Set whisked eggs aside in a small bowl. Line another large baking sheet with parchment paper.

  4. Dip cauliflower in egg mixture and then shake a few times so that excess egg drips off. Then place into sheet with panko crumbs. Cover cauliflower with panko, pressing the crumbs gently against the cauliflower to help them stick.

  5. Place coated cauliflower on empty prepared baking sheet. Repeat until all cauliflower is coated. 

  6. Bake for about 15-20 minutes or until cauliflower is cooked and the coating is a dark golden brown. 

  7. For the Sauce: put all the ingredients for the sauce together in a pot and bring to a boil. Whisk until it thickens. About 1-2 minutes.

  8. To serve, drizzle the sauce on the cauliflower, and top with both sesame seeds.

Ingredients

2 ea. Cauliflower, cut into bite sized florets

4 cups Panko breadcrumbs

Extra virgin olive oil, as needed

4 ea. Eggs, whisked

4 ea. Scallions, finely sliced

The sauce

¾ cup Honey

6 ea. Garlic cloves, minced

1 tsp. Onion powder

½ cup Water

2 Tbsp. Cornstarch

¼ cup Soy sauce

1 Tbsp. Sriracha sauce/hot sauce

1 tsp. Black sesame seeds

1 tsp. White sesame seeds

This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the generous support of the International Olive Council.