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Amazing Sticky Honey Garlic Cauliflower

A delicious and healthy dish combining honey and garlic for a sticky, irresistible coating on cauliflower, suitable as a side or main dish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish, Side Dish
Cuisine: Asian, Healthy
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large head cauliflower, cut into bite-sized florets
  • 2 tablespoons olive oil
  • 1/4 cup honey
  • 1/4 cup soy sauce (or tamari for gluten-free) Use tamari for gluten-free option.
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 pinch red pepper flakes (optional) Adjust to taste for spiciness.
  • Sesame seeds, for garnish
  • Green onions, chopped, for garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss the cauliflower florets with olive oil on the prepared baking sheet. Spread them in a single layer.
Cooking
  1. Roast the cauliflower for 20 to 25 minutes, flipping halfway, until tender and slightly browned.
  2. While the cauliflower roasts, prepare the sauce. In a small saucepan, combine the honey, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes if using.
  3. Heat the sauce mixture over medium heat, stirring constantly until it simmers and thickens slightly, about 3 to 5 minutes. Remove from heat.
  4. Once the cauliflower is roasted, transfer it to a large bowl. Pour the warm honey garlic sauce over the roasted cauliflower. Toss gently until every piece is evenly coated and sticky.
  5. Serve immediately, garnished generously with sesame seeds and chopped green onions.

Notes

Store leftovers in an airtight container in the fridge for about 3 to 4 days. Reheat in the oven or microwave before serving again. Ensure even cutting of cauliflower florets for uniform cooking. You can also mix in other vegetables like broccoli or bell peppers.