Roasted Honey Garlic Cauliflower

Roasted cauliflower is kicked up a notch with the addition of this addicting honey garlic sauce.

a close-up photo of roasted honey garlic cauliflowerSave

I’ve had a lot of fun with my cauliflower creations, but honestly, my favorite way to eat it is just simply roasted with some seasoning.

roasted honey garlic cauliflower in a white serving bowl Save

Recently, I decided to top it with one of my favorite sauces, my honey garlic sauce. I adore this sauce with crispy chicken and it works just as well on roasted cauliflower.

This can only mean one of three things.

1. I’ve finally won him over with all my cauliflower creations.

2. He’s been abducted by aliens and no longer himself.

3. My chicken recipes are that bad.

INGREDIENTS:

•  1/2 head of cauliflower cut into bite-sized florets

FOR THE SAUCE

•  6 tbsp honey
•  4 garlic cloves minced
•  1 tsp onion powder
•  1 1/2 tbsp soy sauce
•  1/2 tbsp sriracha sauce or to taste
•  6 tbsp water
•  2 tsp cornstarch

Step

1. Preheat oven to 400°F. Line a large baking sheet with parchment paper. Place cauliflower florets on a baking sheet. Roast for about 15-20 minutes or until cauliflower is cooked and tender but still a little crisp. Allow cauliflower to cool for a few minutes (about 10 minutes).
2. While the cauliflower is cooking, make sauce on the stove. Add all sauce ingredients except the cornstarch + water. Bring to a low boil and stir until blended. In a small bowl, completely dissolve cornstarch in water, then add to the mixture. Stir until sauce boils again and cook until sauce thickens (about 2 minutes). Set sauce aside and allow to cool for a few minutes (it should still be quite warm, but not so hot as to burn your skin if you were to touch it). Sauce will thicken even more when cooling down.
3. When cauliflower has cooled down enough that you can touch them without burning yourself, add them to a large bowl. Pour in sauce and toss cauliflower in sauce and coat. Please allow cauliflower to cool down slightly before tossing in sauce, otherwise if they are too hot, it will thin out your sauce considerably. Serve while still warm. Garnish with fresh scallions if desired.