Crispy Honey-Garlic Roasted Cauliflower
Prep time: 10 mins | Cook time: 25-30 mins | Serves: 3-4
Ingredients
The Base:
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1 large head of cauliflower, cut into bite-sized florets
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2 tbsp olive oil
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1/2 tsp salt
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1/4 tsp black pepper
The Glaze:
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3 tbsp soy sauce (or tamari for gluten-free)
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3 tbsp honey (or maple syrup)
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2 cloves garlic, minced
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1 tsp fresh ginger, grated
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1 tsp sriracha or chili flakes (optional, for heat)
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1 tsp toasted sesame oil
The Garnish:
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Fresh parsley or cilantro, chopped
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Lemon wedges (as seen in your photo)
Instructions
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Prep the Oven: Preheat your oven to 220°C (425°F). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
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Season the Cauliflower: In a large bowl, toss the cauliflower florets with olive oil, salt, and pepper until evenly coated.
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The First Roast: Spread the florets in a single layer on the baking sheet. Roast for 15-20 minutes, tossing halfway through, until the edges start to turn golden brown and tender.
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Make the Sauce: While the cauliflower is roasting, whisk together the soy sauce, honey, garlic, ginger, sriracha, and sesame oil in a small bowl.
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The Glaze & Crisp: Remove the tray from the oven. Pour the sauce over the cauliflower and toss right on the pan (or back in the bowl) until every piece is sticky.
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Final Blast: Return to the oven for another 5-8 minutes. Watch closely! The sugars in the honey will caramelize and char quickly, which is where that “better than meat” flavor comes from.
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Serve: Garnish with fresh herbs and a generous squeeze of lemon juice to cut through the sweetness.
Pro Tips for Extra Crunch
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Don’t Overcrowd: If the florets are too close together, they will steam instead of roast. Use two pans if you have a massive head of cauliflower.
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Dry Thoroughly: After washing the cauliflower, make sure it is bone-dry before adding oil. Water is the enemy of “crispy.”