Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 large head cauliflower (about 2 lb / 900 g), cut into 1 1/2-inch florets
- Batter: 3/4 cup (95 g) all-purpose flour, 3/4 cup (90 g) cornstarch, 1 tsp baking powder, 1 tsp kosher salt, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1 cup (240 ml) buttermilk
- Coating: 1 1/2 cups (75 g) panko breadcrumbs, 2 Tbsp neutral oil (or cooking spray)
- Honey-sriracha glaze: 1/3 cup (110 g) honey, 1/4 cup (60 ml) sriracha, 2 Tbsp (30 ml) soy sauce, 1 Tbsp (15 ml) rice vinegar, 1 Tbsp (14 g) unsalted butter, 1 clove garlic (minced)
- For serving: 1 cup (240 ml) ranch or blue-cheese dip, 4 celery stalks (cut into sticks)
Do This
- 1. Heat oven to 450°F (232°C) and line a baking sheet (use a rack if you have one).
- 2. Whisk glaze ingredients in a small saucepan; simmer 2–3 minutes. Keep warm.
- 3. Whisk batter; place panko in a separate bowl.
- 4. Dip cauliflower in batter, let excess drip, then press into panko.
- 5. Bake 20 minutes, flip, bake 10–12 minutes more (or fry at 350°F/177°C for 3–4 minutes per batch).
- 6. Toss crispy cauliflower with warm glaze; bake 6–8 minutes to set.
- 7. Serve hot with ranch or blue-cheese dip and celery sticks.
Why You’ll Love This Recipe
- Big flavor, no chicken needed: sweet honey + spicy sriracha + savory soy hits all the right notes.
- Actually crispy: a light batter plus panko and high heat gives real crunch (especially with a rack).
- Choose your adventure: baked for easy weeknights, or fried for extra-crispy party wings.
- Perfect for sharing: serve with cool ranch or blue-cheese dip and crunchy celery sticks.
Grocery List
- Produce: 1 large head cauliflower, 1 clove garlic, celery sticks, optional scallions (for garnish)
- Dairy: buttermilk, unsalted butter, ranch or blue-cheese dip (or ingredients to make your own)
- Pantry: all-purpose flour, cornstarch, baking powder, panko breadcrumbs, honey, sriracha, soy sauce, rice vinegar, kosher salt, garlic powder, smoked paprika, neutral oil (for baking spray or frying)
Full Ingredients
Cauliflower
- 1 large head cauliflower (about 2 lb / 900 g), cut into 1 1/2-inch florets (aim for 20–30 florets)
Crispy Batter
- 3/4 cup (95 g) all-purpose flour
- 3/4 cup (90 g) cornstarch
- 1 tsp baking powder
- 1 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 1 cup (240 ml) buttermilk
Panko Coating
- 1 1/2 cups (75 g) panko breadcrumbs
- 2 Tbsp (30 ml) neutral oil (avocado, canola, or vegetable), or cooking spray
Honey-Sriracha Glaze
- 1/3 cup (110 g) honey
- 1/4 cup (60 ml) sriracha
- 2 Tbsp (30 ml) soy sauce
- 1 Tbsp (15 ml) rice vinegar
- 1 Tbsp (14 g) unsalted butter
- 1 clove garlic, finely minced
- 1/8 tsp kosher salt (optional, to taste)
For Serving
- 1 cup (240 ml) ranch dip or blue-cheese dip (store-bought or homemade)
- 4 celery stalks, cut into sticks
- Optional garnish: 2 scallions, thinly sliced
- Optional garnish: 1 tsp toasted sesame seeds
Optional: Quick Homemade Ranch Dip (Makes about 1 cup)
- 1/2 cup (120 g) sour cream
- 1/3 cup (75 g) mayonnaise
- 3 Tbsp (45 ml) buttermilk (add 1–2 Tbsp more to thin, if desired)
- 1 Tbsp finely chopped fresh chives (or 1 tsp dried)
- 1 Tbsp finely chopped fresh parsley (or 1 tsp dried)
- 1 tsp lemon juice
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Step-by-Step Instructions
Step 1: Prep your pan, cauliflower, and dip
For baked wings, set a rack inside a rimmed baking sheet (recommended for airflow and crispiness). Line with parchment paper if you want easier cleanup.
Heat the oven to 450°F (232°C).
Cut the cauliflower into 1 1/2-inch florets. Try to keep them similar in size so they cook evenly. Pat the florets dry with paper towels (this helps the batter cling and crisp).
If you’re making the homemade ranch dip, stir all ranch ingredients together in a bowl. Cover and refrigerate while you cook (even 20–30 minutes helps the flavors meld).
Step 2: Make the honey-sriracha glaze
In a small saucepan over medium heat, whisk together the honey, sriracha, soy sauce, rice vinegar, butter, minced garlic, and optional salt.
Bring it to a gentle simmer and cook for 2 to 3 minutes, whisking often, until the glaze looks slightly thicker and glossy. Reduce heat to low to keep warm while you crisp the cauliflower.
Step 3: Mix the batter and set up a breading station
In a large bowl, whisk together the flour, cornstarch, baking powder, kosher salt, garlic powder, smoked paprika, and black pepper.
Pour in the buttermilk and whisk until smooth. The batter should be thick enough to coat a floret but still drip slightly.
Pour the panko into a wide, shallow bowl. If baking, drizzle the panko with 2 Tbsp neutral oil and toss well (this helps the panko brown and crisp in the oven). If using cooking spray, you can skip the oil here and spray later.
Step 4: Coat the cauliflower (batter, then panko)
Working with a few florets at a time, dip each floret into the batter, turning to coat. Lift it out and let excess batter drip back into the bowl for a couple seconds.
Press the battered floret into the panko, turning and gently pressing so the crumbs adhere all over. Place coated florets on a plate while you finish the batch.
Step 5: Cook until deeply golden and crisp (choose baked or fried)
Baked method (recommended for most home cooks): Arrange florets in a single layer on the rack-lined sheet (leave a little space between pieces). If you didn’t mix oil into the panko, lightly spray the tops with cooking spray.
Bake at 450°F (232°C) for 20 minutes. Flip the florets and bake for 10 to 12 minutes more, until the coating is deeply golden and crisp.
Fried method (extra-crispy party option): In a deep pot or Dutch oven, heat 2 inches (5 cm) neutral oil to 350°F (177°C) (use a thermometer for accuracy). Fry in batches for 3 to 4 minutes per batch, turning once, until golden brown. Drain on a wire rack or paper towels and lightly salt while hot.
Step 6: Toss with glaze and set the coating
Transfer the hot cauliflower to a large mixing bowl. Pour over about 2/3 of the warm glaze and toss gently until evenly coated. Add more glaze as desired (more glaze = stickier, less crisp).
For the best “wing” texture, spread the glazed florets back onto the baking sheet and bake at 450°F (232°C) for 6 to 8 minutes, just until the glaze looks shiny and lightly set.
Step 7: Serve like wings
Move the cauliflower “wings” to a serving platter. Garnish with sliced scallions and/or toasted sesame seeds if you like.
Serve immediately with ranch or blue-cheese dip and celery sticks on the side. These are best hot and crisp right out of the oven.
Pro Tips
- Dry cauliflower = better crunch: moisture on the florets can make the coating slip and steam.
- Use a rack if you can: it keeps the bottoms from getting soggy and helps browning all over.
- Don’t drown in glaze: start with about 2/3 of the sauce, then add more if you want it stickier. More sauce will soften the crust faster.
- High heat is your friend: 450°F (232°C) helps the panko crisp quickly before the cauliflower overcooks.
- Frying safety: keep oil at 350°F (177°C) and fry in small batches to prevent temperature drops and greasy coating.
Variations
- Gluten-free: swap all-purpose flour for a gluten-free 1:1 blend and use gluten-free panko; use tamari instead of soy sauce.
- Vegan: use unsweetened soy milk + 1 Tbsp (15 ml) lemon juice instead of buttermilk, and swap butter for 1 Tbsp (15 ml) neutral oil; use maple syrup instead of honey.
- Extra spicy or extra tangy: add 1/2 tsp crushed red pepper to the glaze, or increase rice vinegar to 1 1/2 Tbsp (22 ml) for more tang.
Storage & Make-Ahead
Best fresh: These are crispiest right after cooking and glazing.
Refrigerate: Store leftovers in an airtight container for up to 3 days. The coating will soften in the fridge.
Reheat: Re-crisp on a rack-lined baking sheet at 425°F (218°C) for 10 to 12 minutes, flipping halfway. (Microwaving will make them soft.)
Make-ahead tip: You can bread the florets and refrigerate them on a sheet tray, uncovered, for up to 4 hours. Keep the glaze refrigerated separately, then warm it and glaze after baking.
Nutrition (per serving)
Approximate, based on 4 servings and excluding dip: 320 calories, 10 g fat, 52 g carbohydrates, 7 g protein, 6 g fiber, 24 g sugar, 750 mg sodium.
