Let Me Tell You About This Cauliflower (Spoiler: It’s Unreal)
Okay, so I have to confess, I never thought cauliflower could win over my family’s stubborn hearts (or tastebuds). But one chilly Sunday, after realizing I'd run out of anything resembling a potato, I threw together this sweet and savory glazed baked cauliflower. I didn't expect much—honestly, I was just hoping no one would pick it out and leave it cold on their plates. But, surprise! Even my brother-in-law, who claims cauliflower is a 'punishment vegetable,' went back for seconds. And yes, I did a little happy dance, not that anyone noticed except the dog.
Plus, the first time I made this, I managed to spill the glaze on my socks. Turns out, a sticky kitchen floor is a small price to pay for a new favorite dish (but pro tip: wear slippers next time).
Why You'll Love This (No, Really)
I make this whenever I want something that’s not the same old steamed veggies, especially when I’m craving takeout flavors but not the guilt (or the delivery fee). My family goes a bit nuts for this recipe because the glaze is sweet, tangy, and a little mysterious. (I once tried to swap the honey for maple syrup, and it was… well, let's just say, stick with honey unless you really love maple.) It's one of those rare veggie dishes people actually fight over, and who am I to get in the way of that? Also, for some reason, it seems to taste even better if you eat it straight form the tray, standing up by the stove (not that I'm recommending bad manners, but you do you).
What You'll Need (and Some Cheeky Swaps)
- 1 large head of cauliflower (honestly, if you only have a bag of florets, that works fine)
- 2 tablespoon olive oil (I sometimes use avocado oil if I'm feeling fancy, but regular veggie oil totally works)
- ¼ cup honey (or, like I mentioned, maple syrup in a pinch, but it's a bit strong for me)
- 2 tablespoon soy sauce (my grandmother always insisted on Kikkoman, but any brand will do)
- 1 tablespoon apple cider vinegar (white wine vinegar is okay, but I find it a bit sharp)
- 1 teaspoon smoked paprika (or regular paprika plus a pinch of chili powder if you like)
- ½ teaspoon garlic powder (if you’re a garlic fiend, toss in a minced clove too)
- Pinch of salt and pepper
- Sesame seeds and chopped green onions for garnish (optional, but they look pretty)
How To Make It (Trust Me, It's Easy)
- Preheat your oven to 220°C (425°F). Line a baking sheet with parchment—unless you enjoy scrubbing caramelized glaze off metal, which I definitely do not.
- Chop the cauliflower into bite-sized florets. Don’t stress if they're all different sizes; it's rustic! Toss them in a big bowl with the olive oil, salt, and pepper. Give 'em a good mix—hands work best here, but no judgment if you use a spoon.
- Spread the cauliflower out on your tray. Try to keep them in a single layer, but honestly, sometimes mine overlap a bit and it hasn't ended the world yet.
- Roast for 20-25 minutes, until they’re just starting to get toasty and brown at the edges. (This is where I usually sneak a taste and occasionally burn my tongue. Oops.)
- Meanwhile, in a small saucepan, mix the honey, soy sauce, vinegar, paprika, and garlic powder. Bring it to a gentle bubble over medium-low heat, stirring now and then so it doesn’t stick. About 3-5 minutes is enough—just until it looks shiny and a bit thick. If you forget it on the stove and it gets too gloopy, add a splash of water. No big deal.
- Take the cauliflower out, pour the glaze on top, and give everything a quick toss right on the tray (use a spatula or just nudge them around with a fork—this part gets sticky, so don't wear your best jumper). Return to the oven for another 8-10 minutes, until the glaze is bubbling and the cauliflower’s sticky, golden, and irresistible.
- Top with sesame seeds and green onions if you fancy. Let it cool a few minutes—unless you like scalding your tongue like I do.
Some Notes (aka Lessons Learnt the Hard Way)
- If the glaze looks a bit separate or oily when you make it, just whisk it harder—it comes together, promise.
- Once I swapped the soy for coconut aminos for a gluten-free friend. Actually, it wasn't half bad, but definitely a bit sweeter.
- Don’t skip the parchment. Or if you do, soak the tray straight after serving. Trust me, I’m still scraping glaze off a pan from last Christmas.
Variations I’ve Tried (and a Dud)
- Added a dash of sriracha to the glaze once—nice kick, if you're into a bit of heat.
- I tried subbing in broccoli instead of cauliflower. Tasted fine, but it got a bit soggy (maybe I overbaked it? Eh, live and learn).
- Once, I tossed in whole roasted garlic cloves. That was...intense. Maybe stick to just a hint of garlic powder, unless you really love garlic.
What If I Don’t Have All the Gear?
No roasting tray? A big casserole dish works just fine, you might just need to roast a few minutes longer. I once used a pizza tray, and it actually worked (though some bits fell through the holes, so, fair warning). You can find a good parchment alternative here if you’re curious.
How To Store It (If There’s Any Left!)
Just pop leftovers in an airtight container in the fridge. Should keep two or three days, though, honestly, in my house it never lasts more than a day! Actually, I think this tastes even better the next day—cold, straight from the fridge, while you stand there with the door open (shhh, don’t tell anyone).
Ways We Serve It At My Place
Personal fave: over steamed jasmine rice with a handful of chopped peanuts on top. Sometimes I serve it as a side with grilled chicken or toss it into a big salad. My cousin likes to wrap it in a tortilla with a dollop of Greek yogurt—don’t knock it till you’ve tried it. Oh, and if you want more inspiration for plant-based mains, try these ideas.
Pro Tips (Learned the Hard Way)
- I once tried rushing the glaze on high heat, and it basically turned to caramel cement. Keep it low and slow, trust me.
- If your cauliflower is a bit sad or old, just trim off any dodgy bits and roast a little longer—still tasty.
- Don’t be tempted to overcrowd the tray; I did that once and ended up with steamed, not roasted, cauliflower. Lesson learnt.
Questions People Actually Ask Me
- Can I make this vegan? Absolutely—just use agave instead of honey. (One friend used brown rice syrup, but it was super thick. Maybe water it down a bit?)
- Is this gluten-free? If you use tamari or coconut aminos, yup. Regular soy sauce does have gluten, which I always forget—so if you’re cooking for someone who can’t have it, double check!
- Can I prep it ahead? Sure, you can chop the cauliflower and even make the glaze a day ahead. But I find it crisps up best if you roast just before serving.
- Does it reheat well? Not bad, but maybe add a splash of water and cover it so it doesn’t dry out. Or just eat it cold—no judgment here.
- Can I halve or double this recipe? Yep! I’ve done both, depending on how many mouths (or how hungry) my crew is. Just use a bigger tray if you double it.
So, there you have it—my version of sweet and savory glazed baked cauliflower. If you bump into any weird issues, let me know. I probably made the same mistake once. (Or, you know, just improvise. Half the fun is in the experiment, right?)
Oh, and if you want more on why cauliflower deserves more love, check this out: Cauliflower’s moment in the sun.
Ingredients
- 1 large head cauliflower, cut into florets
- 2 tablespoons olive oil
- ¼ cup soy sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon sesame seeds (optional, for garnish)
- 2 green onions, sliced (optional, for garnish)
Instructions
-
1Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
-
2Toss the cauliflower florets with olive oil and spread them evenly on the prepared baking sheet.
-
3Roast the cauliflower for 25-30 minutes, turning once halfway through, until golden and tender.
-
4While the cauliflower bakes, combine soy sauce, honey, rice vinegar, garlic, and ginger in a small saucepan. Bring to a simmer over medium heat.
-
5Mix cornstarch and water in a small bowl to make a slurry. Stir the slurry into the saucepan and cook for 1-2 minutes, until the glaze thickens.
-
6Remove the roasted cauliflower from the oven and transfer to a large bowl. Pour the glaze over the cauliflower and toss to coat. Garnish with sesame seeds and green onions if desired. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!