Egmont Honey – Spiced honey panko cauliflower bites w/ crispy leaves

Egmont Honey – Spiced honey panko cauliflower bites w/ crispy leaves

The perfect appetiser, sharing plate when you have guests round or just a great healthy snack, this spiced honey cauliflower is incredibly more-ish!


Prep time: 20 mins

Cooking time: 35 mins



1 head of cauliflower, chopped in medium florets

3 cups panko breadcrumbs

¾ cup plain flour

2 x eggs

¼ cup milk

1 teaspoon garlic powder

½ teaspoon sea salt

½ teaspoon black pepper

1 teaspoon smoked paprika


Hot honey sauce:


100g unsalted butter

4 garlic cloves, minced

½ cup Egmont Honey

1/2 teaspoon cayenne pepper

1/2 teaspoon chili powder

1 teaspoon smoked paprika

½ teaspoon onion powder

½ teaspoon garlic powder




  • Preheat your oven to 200c and line your baking tray with paper.
  • In a bowl, add bread crumbs, garlic powder, salt, pepper and paprika. Mix well.
  • In a separate bowl whisk eggs and milk together.
  • In your third bowl add flour.
  • Now, take each floret of cauliflower and follow the 3 batter steps. First dip in the flour, then egg mix, then panko breadcrumbs.
  • Lay each cauliflower floret side by side on the baking sheet (about an inch apart). Repeat until all cauliflower is
  • Pop in the oven and bake for 30-35 minutes or until golden brown and “crunchy” looking. 
  • While the cauliflower is cooking, mix all hot honey ingredients together and cook on low heat until well combined. Reduce heat to low-medium and let everything simmer for about 15 minutes or so, stirring occasionally. Once thickened enough to desired consistency, remove from heat and let cool.
  • 15 mins prior to the cauliflower being ready. Toss the cauliflower leaves in olive oil, salt and pepper and place on a separate baking tray until crispy.
  • When the cauliflower is crisp, remove from the oven and toss them in the sauce until fully coated. Add cauliflower back to the baking tray and bake for another 6 mins.
  • To serve, top the crunchy leaves with cauliflower bites and any remaining sauce. ENJOY!


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