Can you believe the holidays are creeping up, just around the corner? Meik and I were out shopping this weekend and I couldn’t believe how decked out everywhere was with Christmas decor! Not gonna lie, it got me pretty excited, but I also know the madness is about to hit – celebrations, shopping, school plays… so I thought it was the perfect time to share these One Pan Crispy Honey Garlic Cauliflower Bowls.
- Minimal mess
- Minimal clean up
- Major time saver
This recipe is packed with immune and energy boosting ingredients to get help you sail through the holiday season without crashing and burning. Your bases are covered with this quick, nutritious, comfort food meal. I’d love to hear it you try it out! Leave me a comment below or tag me over on Instagram with #makefoodfeelgood so I can see your creation!
Cauliflower Nutrition
Cauliflower is packed with anti-inflammatory and immune boosting properties to keep us healthy through this busy time of year
Edamame Bean Nutrition
Edamame Beans are packed with fiber and plant-based protein to keep our blood sugars, cravings and energy levels stable
Avocado Nutrition
Avocado provides antioxidant Vitamin E to help protect our cells from free radical damage  (aka – those extra holiday cocktails and later nights).
Other Recipes You Might Enjoy:
- Baked Buffalo Cauliflower Bowl
- Healthy Chicken Tenders and Homemade Honey Mustard
- Prep Ahead Cauliflower Chickpea Tacos
- Lindsay’s Famous Kale Caesar Salad
- Crispy Black Pepper and Maple Tofu Stir-Fry
Crispy Honey Garlic Cauliflower Bowls | Better Than Takeout One Pan Meal
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 4 1x
Print Recipe
Pin RecipeDescription
This recipe is truly better than takeout. Perfectly Crunchy Cauliflower and a kitchen hack for the quickest, sticky, tasty honey garlic sauce that comes together in minutes. Side note, it’s sneakily packed with antioxidant and anti-inflammatory rich ingredients like cauliflower, edamame beans and avocado. Vegetarian. Kid Friendly.
Ingredients
- 1 medium head of cauliflower, washed and broken or cut into bite sized pieces (approx 4–5 cups or florets)
- 2 Eggs
- 1 ¼ cup panko bread crumbs
- ¼ cup + 2 Tbsp flour
- ½ tsp salt
- ¼ – ½ tsp pepper
- ¼ cup avocado oil
- 2 Cups edamame beans, shelled and defrosted if frozen
- 1 avocado, cut into chunks or slices
Sauce
- 6 Tbsp warm water
- 1 Tbsp cornstarch
- 1 clove garlic, minced or grated
- 2 Tbsp honey
- 1 tsp sriracha
- 1 ½ Tbsp Soy Sauce
Garnish
- Green onion, sliced
- Sesame seeds
- Red pepper flakes
Instructions
Note: recommend starting your rice or alternative grain or noodles before you start the recipe so that it’s done when ready to serve!
- Preheat the oven to 425 F. Line two baking sheets with parchment paper and oil the paper with 1 Tbsp oil each, using a brush or your hands to distribute evenly. Â Set your pans aside.
- Set up your breading station with cauliflower in one bowl, eggs in another (whisked with a fork to combine yolks and whites), and half of the panko, flour, salt and pepper in the last bowl (you will bread the cauliflower in batches as the flour mixture gets too wet and sticky from the egg if you do it all in one batch)
- Add 4-5 pieces of cauliflower into the egg mixture and toss to coat. Let any excess egg drip off and then place pieces in the panko mixture. Coat evenly, pressing the pieces into the mixture to make sure it sticks. Repeat until all pieces are coated, refilling the panko mixture with remaining panko, flour, salt, and pepper as needed.
- Place cauliflower on you baking sheets, brushing the remaining 2 Tbsp. olive oil over the tops of the cauliflower. Bake for 25 minutes.
- Remove from the oven and flip if needed. Push the cauliflower to one side of the pan and add the edamame beans to the other end of each pan. Place back in the oven to finish baking for 5-10 minutes.
- In the meantime, make your sauce. Add all sauce ingredients to a microwave safe bowl or measuring cup and whisk with a fork to combine, making sure the cornstarch is completely dissolved.
- Cover and microwave for 1 minute. Remove and stir, continuing to heat in 30 second increments until sauce has thickened up.
- To make your bowls, start with rice or base of choice then top with cauliflower, edamame, sauce, and finish with avocado and desired garnishes.
Notes
Suggest serving over brown rice – if doing so, cook rice according to package directions while you prep the other ingredients.
- Category: Main Dishes
- Method: Baked
- Cuisine: Asian, Vegetarian
Keywords: Better than take out, Buddha Bowl
Enjoy!
xo Lindsay
LIKE THIS RECIPE? SHARE IT WITH SOMEONE YOU KNOW WILL LOVE IT TOO!
Tiana says
This was delicious! Would definitely recommend it. And so easy!
★★★★★
Lindsay says
Yay! Happy it hit the spot Tiana! And thanks for recommending it! It truly means the world!
Mel says
This was delicious! I was worried, but all together super yummy. Thank you! My husband LOVED it 🙂
★★★★★
Lindsay says
I’m glad it all worked out Mel! So happy you enjoyed. And always a win when the hubby approves! haha
Brittany says
I’m not a big cauliflower fan, but I wanted to give it a try since it looked so yummy in the photo – and it did not disappoint! The cauliflower was super crunchy and delicious, and the sauce really elevated the dish. My husband and twin 7-year-olds loved it as well! Mommy win!
★★★★★
Lindsay says
Ah yay!!! Dinner time is so much easier when you’re not having to cook separate meals!! Mom win for sure. So happy you all enjoyed Brittany!
Brodie says
Delicious! Even got my meat eating burly bush man going back for seconds 😉
Thank you for the recipe Lindsay.
★★★★★
Lindsay says
This is the best comment ever!! Love it when a recipe like this gets even the committed meat eaters on board! haha
Pauline says
This was so delicious. I added roasted Brussel sprouts making it nice with another texture.
★★★★★
Lindsay says
So happy you enjoyed it Pauline! Such a great idea to add the Brussels! I am definitely going to try this addition!
Megan says
This recipe was sooooo good, I’ve already sent it to a few friends because I loved it that much. My only recommendation if you like lots of sauce, would be to double the sauce recipe.
★★★★★
Lindsay says
So happy you enjoyed Megan! And great suggestion! A little extra sauce never hurts 🙂
Christine says
any suggestions as a substitute for the egg? I am allergic to eggs.
Lindsay says
Hi Christine! I haven’t tried it so can’t say for sure but I think a flax or chia egg would work in place! (combining flax or chia with water, let it set to gelatinize and use as egg replacer) I just did a quick google search and see they have been used in other recipes for this purpose! Let me know if you try it out would love to know how it turns out!
Caryann Schoenfeld says
Bobs red mill powdered egg substitute is great for egg replacement. You just mix it with a little water. Doesn’t work for egg dishes- scrambled eggs but is a good binder for baking, coating And recipes that call for egg wash
★★★★★
Lindsay says
Hi Caryann! Thanks so much for this tip! I actually saw it in the store the other day but have never tried! I definitely will now and I know this will be so helpful for others using this recipe!
Kylah says
Instead of using egg, I dipped cauliflower in almond milk, then flour, then back to milk, then bread crumbs. And it turned out delicious and crispy.
★★★★★
Lindsay says
I love that you put your own this on this Kylah! And so helpful for others who are wanting to make it fully plant based. Thank you for sharing!
Ana says
Is there any nutrition info available for this recipe
Lindsay says
Hi Ana! There is not. As I tend to focus on mindful and intuitive eating with my clients and community I don’t calculate the nutrition information for recipes. If there’s anything else I can answer, don’t hesitate to reach out! I hope you can still enjoy the recipe!
Jessie says
such a great recipe and so easy to make.
★★★★★
Lindsay says
Thank you Jessie! I’m so happy you enjoyed it! This made my day!
Matthew Rose says
Soooo tastey! It’s a new staple of mine!
★★★★★
Lindsay says
Yess! This is what I like to hear! So happy you enjoyed it Matt!
Vanessa says
super easy to make and so DELICIOUS! a fan favourite in our home!
★★★★★
Lindsay says
I love hearing this! So happy to hear it’s a new fave in the rotation Vanessa! xo
Samantha says
Thank you so much for this incredible recipe! It was such a hit. My husband loved it too! He’s been asking me to make it again very soon. I can’t wait!
★★★★★
Lindsay says
So happy you both enjoyed it Samantha! That’s the best when it’s hubby approved too!
Caryann Schoenfeld says
I’ve tried many of Lindsay recipes. She makes it so simple and the tips are great.
I’ve been using cauliflower in various ways for years and could never get them to consistently turn out crispy until Lindsays tips. The crispy honey garlic cauliflower has a permanent spot in our weekly meal planning.
★★★★★
Heather says
I’d like to try this for lunch, but I’m a new prep-er. Any suggestions for keeping the cauliflower crispy? I’m afraid it will get soggy…
Lindsay says
Hi Heather! I’d recommend reheating it in the oven, toaster oven or pan frying if possible! And keep the cauliflower and sauce separate when packaging up the leftovers. It is quite crispy so tends to hold up fairly well. Let me know how it goes!
Jessica DeWitt says
easy and delicious!!
★★★★★
Lindsay says
Hi Jessica! Thanks for sharing! I’m so happy you enjoyed it! So nice to have a new easy recipe to add to the repertoire! Hope you enjoy for many meals to come!