Starters & appetizers
Crispy baked cauliflower with hot honey
Cauliflower bites in a thin batter and panko coating, baked until golden. Add the chilli and lemon honey at the end to help preserve the crisp surface.
- Total time
- 50 min
- Preparation
- 20 min
- Cooking
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- International
Ingredients
Quantities adjust to your servings. Times, temperatures and “to taste” stay the same.
Check off the ingredients you already have above.
Method
Follow the recipe one step at a time.
Cut and dry
Preheat a conventional oven to 220 °C. Wash and thoroughly dry 600 g trimmed cauliflower, cut into florets about 4 cm across.
Make the batter
Whisk 70 g flour with 110 ml water, 3 g sweet paprika and 3 g salt. The flowing batter should coat the cauliflower lightly.
Coat the florets
Dip florets in the batter and let excess drip into the bowl. Distribute batter over all pieces, avoiding thick clumps.
Add panko
Put 80 g panko in a shallow dish and press each floret gently into the crumbs to coat all sides.
Arrange and oil
Space pieces on a large parchment-lined baking tray. Drizzle 25 g oil thinly over them without piling them up.
Bake until golden
Bake for 15 minutes, carefully turn and bake another 10–15 minutes, until panko is golden and a knife enters the stalk easily.
Mix the hot honey
Mix 45 g honey with 1 g chilli flakes and 15 g lemon juice. If very thick, warm gently without boiling.
Glaze and serve
Transfer hot cauliflower to a platter and drizzle thinly with hot honey immediately before eating. Serve at once, collecting the remaining sauce from the platter.
The step photos are illustrative.
Notes
Cut florets about 4 cm across and leave space between them. Nutrition includes all the batter and crumbs; actual values are lower if some remain unused. Contains wheat; check panko labels. Heat varies with the chilli. Honey is unsuitable for babies under 12 months. Serve freshly baked; storage softens the coating and leftovers can be reheated in the oven.
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Nutrition facts
one quarter of the cauliflower and sauce
- Protein
- 7.7 g
- Carbohydrates
- 45.3 g
- Fat
- 7.4 g
- Saturated fat
- 1.2 g
- Sugars
- 13.3 g
- Sodium
- 361.5 mg
Recipe-based estimate; brands, actual portions and cooking losses affect the values. Not a laboratory analysis.
Reference source: USDA FoodData Central SR Legacy + manufacturer reference labels
For general information only; it does not replace advice from a qualified health or nutrition professional.
Frequently asked questions
Does the honey go in the oven?
No. Add it at the end so it does not burn or soak the coating while cooking.
Can I use fine breadcrumbs?
Yes, but the surface will be less airy and browning time may differ. This version uses panko.
Why is it not crisp?
Surface water, crowded pieces and too much batter hinder browning. Dry well and leave space between pieces.
