Go Back

Sticky Honey Garlic Cauliflower

A comforting and healthy dish featuring caramelized cauliflower florets coated in a sweet and savory honey garlic glaze.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large head head of cauliflower, cut into bite-sized florets Choose firm, white florets for the best roast.
  • 3 tablespoons olive oil, divided Swap for avocado oil if you prefer a neutral flavor.
  • 1/2 cup cornstarch Use rice flour for a gluten-free option.
  • 1/2 teaspoon sea salt Taste as you go.
  • 1/4 teaspoon black pepper Taste as you go.
  • 3 tablespoons unsalted butter Use vegan butter for a dairy-free version.
  • 4 cloves garlic, finely minced Increase to 6 if you love garlicky depth.
  • 1/3 cup honey Maple syrup makes a lovely vegan swap.
  • 1/4 cup low-sodium soy sauce Tamari for gluten-free.
  • 1 tablespoon rice vinegar or apple cider vinegar Brightens the glaze.
  • 1/2 teaspoon chili flakes (optional) For a gentle heat.
  • sesame seeds for garnish Optional.

Method
 

Preheat and Prepare
  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment for easy cleanup.
  2. Toss cauliflower florets with 2 tablespoons olive oil, salt, pepper, and cornstarch until each piece is lightly dusted.
Roast to Golden Perfection
  1. Spread florets in a single layer on the baking sheet.
  2. Roast for 20–25 minutes, flipping halfway, until the cauliflower is tender through and golden on the edges.
Make the Honey Garlic Glaze
  1. While the cauliflower roasts, melt butter in a medium skillet over medium heat.
  2. Add minced garlic and sauté for about 30 seconds until fragrant, not browned.
  3. Pour in honey, soy sauce, and vinegar, stirring to combine. Let the sauce simmer for 2–3 minutes until slightly thickened and glossy.
Coat and Caramelize
  1. Add the roasted cauliflower to the skillet and toss gently to coat each floret in the glaze.
  2. Increase heat slightly for 1–2 minutes so the sauce reduces further and clings to the cauliflower.
Finish and Garnish
  1. Remove from heat, sprinkle with chili flakes if using, green onions, and sesame seeds.
  2. Serve immediately so the glaze remains glossy and the edges stay crisp.

Notes

For best texture, serve immediately. Store leftovers in an airtight container for up to 3 days. Roasted florets can be frozen for up to 2 months before glazing.