Hot Honey Garlic Parmesan Baked Cauliflower Wing Recipe: Crispy Baked

Instructions:

1. Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper or a silicon mat.
2. Wash the 800g cauliflower head and cut it into bite-sized florets. Make sure they are completely dry before you start breading; moisture is the enemy of crunch.
3. In a shallow bowl, whisk together the flour, cornstarch, garlic powder, smoked paprika, and sea salt until well combined.
4. Beat the 2 large eggs in a second bowl, and mix the Panko and Parmesan in a third bowl.
5. Dip each floret into the flour mixture, then the egg, and finally press it firmly into the Panko Parmesan mix.
6. Arrange the florets on the baking sheet in a single layer, leaving about an inch of space between each piece.
7. Bake for 20 minutes until the coating is firm and starting to turn golden.
8. While the cauliflower bakes, combine the honey, hot sauce, minced garlic, butter, red pepper flakes, and rice vinegar in a small saucepan over low heat.
9. Simmer for 3-5 minutes until the butter is melted and the sauce thickened slightly.
10. Remove the cauliflower from the oven and carefully toss them in a large bowl with the hot honey glaze.
11. Return the glazed florets to the baking sheet and bake for another 8-10 minutes until the glaze is bubbling and tacky.
12. Sprinkle with fresh parsley, coarse black pepper, and the extra shaved Parmesan before serving hot.