Go Back

Sticky Honey Garlic Cauliflower

This recipe transforms simple cauliflower into perfectly caramelized bites with a luscious, sticky honey garlic glaze, making it a delicious side dish or meatless main course.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American, Asian
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 head cauliflower
  • 3 tablespoons cornstarch for coating
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons vegetable oil
Sauce Ingredients
  • 1/3 cup honey can substitute with maple syrup for vegan option
  • 1/4 cup soy sauce or tamari for gluten-free
  • 3 cloves garlic, minced
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1/4 cup water
  • 1 tablespoon cornstarch for thickening sauce
Garnish
  • 2 tablespoons chopped green onions for garnish
  • 1 teaspoon sesame seeds for garnish

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Cut the cauliflower into bite-sized florets and give them a gentle pat with a paper towel.
  3. In a large mixing bowl, toss the cauliflower with cornstarch, salt, and pepper until evenly coated.
  4. Drizzle the vegetable oil over the seasoned cauliflower and toss again.
Cooking
  1. Arrange the coated cauliflower on the prepared baking sheet in a single layer and bake for 20 to 25 minutes until golden and crisp.
  2. While the cauliflower is roasting, whisk together the honey, soy sauce, minced garlic, rice vinegar, sesame oil, water, and an additional tablespoon of cornstarch in a small saucepan.
  3. Heat the sauce over medium heat, stirring constantly until it begins to simmer and thicken.
Tossing and Serving
  1. Once the cauliflower is out of the oven, transfer it to a large bowl and pour the warm sticky sauce over it.
  2. Toss gently until each floret is coated.
  3. Garnish with chopped green onions and sesame seeds. Serve immediately.

Notes

For a crunchier texture, ensure cauliflower is dry before tossing with cornstarch. Experiment with adding red pepper flakes for heat. Store leftovers in an airtight container for up to three days.