Honey Garlic Cauliflower Bites with Homemade Ranch Dressing

Don’t be fooled by the veggie element, these cauliflower bites offer a burst of flavor that make them unusually addicting.

This dish can be pulled together in no time and served as an appetizer or a simple snack that the kids will truly love. Tip: Don’t tell your little ones it’s cauliflower before they’ve tried it! Their reaction may surprise you.

Cauliflower has been shown to reduce the risk of breast and reproductive cancers in men and women. Why’s that? the antioxidants they contain provide nutrient support for different systems in our body that are closely connected to cellular mutation and oxidative stress from free radicals.

Cauliflower, in season from August through October, can be found at farmers markets across the state. Northern Michigan’s News Leader

Photo Credit: Helen Carlisle, A Healthier Michigan

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  • 1 cup all-purpose flour
  • 2 cups panko breadcrumbs
  • ½ cup of crushed almonds or pistachios (or other favorite nut – this is optional)
  • 3 large eggs, beaten
  • 1 head cauliflower, chopped into bite-size pieces
  • 1/3 cup honey
  • 1/3 cup soy sauce
  • 2-3 garlic cloves, minced
  • Juice of 1 lime
  • 1 Tbsp. sriracha (optional)
  • ¼ cup water
  • 2 tsp. corn starch
  • ¼ cup of sliced green onions to garnish

Honey Garlic Cauliflower Bites

1. Preheat oven to 400 degrees F.
2. Combine flour and cauliflower in large bowl. Toss until fully coated.
3. Set up dredging station. One bowl has panko bread crumbs and crushed nuts, mixed thoroughly. The second bowl whisk eggs and 2 tablespoons of water.
4. Dip cauliflower in the beaten eggs and then fully coat in panko and nut mixture.
5. Transfer to a parchment-lined baking sheet and salt and pepper.
6. Bake until golden and crispy about 20-25 minutes
7. While baking, make sauce in small bowl. Whisk together water with cornstarch, until it completely dissolves. Set aside.
8. In a small saucepan, combine soy sauce, honey, garlic, lime juice and sriracha over medium heat. Once it reaches a boil, reduce heat and add the cornstarch mixture. Bring to simmer again until the sauce thickens, about 2 minutes.
9. Toss cooked cauliflower in sauce until even coated. Return cauliflower to baking sheet and broil for about 2 minutes.
10. Garnish with scallions and serve.

Inspired by Delish

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  • 1 cup plain, non-fat Greek yogurt
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried dill
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon Worcestershire sauce
  • 1/8 teaspoon cayenne pepper
  • Fresh, chopped chives garnish

Greek Yogurt Ranch Dip

In a medium bowl, stir together all of the ingredients: Greek yogurt, garlic, onion, dill, salt, Worcestershire, and cayenne. Garnish with fresh chives and serve. Will last in refrigerator in air-tight container for about 3-5 days. Enjoy!

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Read 1 Comment

  1. Love the idea to use crushed nuts for added crunchy texture! Also love how it’s baked not fried. Great recipe that I’ll have to try sometime! Do you recommend a particular brand of panko? I know there are some panko brands that unfortunately contain partially hydrogenated oils. Thanks!

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