# What You'll Need:
→ For the Cauliflower
01 - 1 large head cauliflower, cut into bite-sized florets
02 - 1 cup all-purpose flour
03 - 1 cup panko breadcrumbs
04 - 1 teaspoon garlic powder
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon salt
07 - ½ teaspoon black pepper
08 - 2 large eggs
09 - 2 tablespoons water
→ For the Hot Honey Glaze
10 - ⅓ cup honey
11 - 2 tablespoons hot sauce (e.g., Franks RedHot)
12 - 1 tablespoon unsalted butter
13 - ½ teaspoon red pepper flakes (optional, for extra heat)
14 - Pinch of salt
# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or a wire rack.
02 - In one bowl, whisk flour, garlic powder, smoked paprika, salt, and black pepper. In a second bowl, beat eggs with water. In a third bowl, place the panko breadcrumbs.
03 - Working in batches, coat each cauliflower floret in the seasoned flour, then dip into the egg mixture, then coat with panko, pressing gently to adhere.
04 - Arrange coated florets in a single layer on the prepared baking sheet. Bake for 25–30 minutes, flipping florets halfway, until golden and crispy.
05 - While baking, prepare the hot honey glaze: In a small saucepan over low heat, combine honey, hot sauce, butter, red pepper flakes (if using), and a pinch of salt. Stir until butter is melted and the sauce is smooth. Remove from heat.
06 - Once cauliflower is done, transfer to a large bowl. Drizzle the hot honey glaze over and toss gently to coat evenly. Serve immediately, garnished with extra red pepper flakes or chopped fresh herbs if desired.
