Another day, another side dish.
This one’s epic.
So epic I will go as far as saying that this might be one of my favorite ways to enjoy cauliflower.
Which is kind of a big deal to me.
Because as you might know I eat a lot of cauliflower, like a LOT — to the point where I crave it like an addiction.
There are many delicious ways to cook cauliflower, but I believe that roasting is by far the best.
When you roast cauliflower, it becomes tender and caramelized. Roasting elicits a natural sweetness that is to die for.
The bonus is that it doesn’t smell at all like when it’s boiled or steamed.
This Spicy Honey Garlic Roasted Cauliflower is so delicious, I’d be happy to eat it straight from the oven. Honestly, is there any other way to eat it?
Slightly spicy, slightly sweet, considerably awesome.
The best part about this recipe is how easy it is to make. There’s just some chopping, some measuring out the ingredients, but you let the oven do the rest of the work.
This is a side dish that's bound to turn the heads of family and friends.
Spicy Honey-Garlic Roasted Cauliflower Print this recipe!
Serves 4 as a side
½ head of cauliflower, cut into bite-sized florets
4 tablespoons honey (preferably mild-tasting)
2 garlic cloves, minced
1 teaspoon onion powder
1 ½ tablespoons soy sauce (or coconut aminos)
½ tablespoon Sriracha (make your own Sriracha with this recipe)
1 tablespoon arrowroot powder (or cornstarch)
6 tablespoons cold water
Preheat oven to 400°F (200°C) and place a rack in the middle.
Spread cauliflower florets in an even layer on a rimmed baking sheet. Drizzle over 1 tablespoon of olive oil and sprinkle with coarse salt and pepper. Roast in the oven for 10 to 15 minutes or until the cauliflower start to caramelize, turning once.
In the meantime in a small saucepan combine honey, garlic, onion powder, soy sauce, and Sriracha. Bring to a simmer over low heat stirring constantly.
Combine arrowroot (or cornstarch) and water in a small bowl until completely dissolved.
Stir in the sauce and cook until the sauce thickens, about 2 minutes. If it’s too thick, thin it out by adding more water, one tablespoon at a time,
When the cauliflower is done, transfer to a large bowl and pour the sauce over it. Toss the cauliflower in the sauce to coat.
Return to the baking sheet and roast for an additional minute, so that the cauliflower can absorb some of the sauce.
One serving yields 163 calories, 4 grams of fat, 34 grams of carbs, and 3 grams of protein.