Go Back

Amazing Sticky Honey Garlic Cauliflower

A healthy and flavorful dish featuring cauliflower coated in a sticky honey garlic sauce that is quick to prepare and perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegetarian
Calories: 260
Ingredients Method Notes

Ingredients
  

Cauliflower Preparation
  • 2 large heads large heads of cauliflower, trimmed and cut into bite-size florets (about 2.5 to 3 pounds)
  • 3 tbsp cornstarch (or arrowroot powder)
  • 2 tbsp neutral oil (canola, vegetable, or light olive oil)
  • Salt and black pepper, to taste
  • 3 tbsp olive oil or more, for roasting or pan-frying
Sauce Ingredients
  • 6 cloves garlic, minced (about 3 tbsp)
  • 1/2 cup honey
  • 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
  • 2 tbsp rice vinegar or apple cider vinegar
  • 1 tbsp sesame oil (optional, for flavor)
  • 1/4 cup water
  • 1 tsp chili flakes or 1 tbsp sriracha (optional for heat)
Garnish
  • 2 tbsp chopped green onions
  • 1 tbsp sesame seeds

Method
 

Preparation
  1. Preheat oven to 425°F (220°C). Line two baking sheets with parchment.
  2. After cutting, pat florets dry with a towel. Moisture prevents crisping.
  3. Toss cauliflower with 2 tbsp oil, cornstarch, 1 tsp salt, and 1/2 tsp pepper until evenly coated.
Cooking the Cauliflower
  1. Spread florets in a single layer and roast for 20–25 minutes, flipping once until golden brown at edges.
  2. Alternatively, in a skillet over medium-high heat, add coated florets in a single layer and cook for 4–6 minutes per side until deep golden crust forms and interior is tender.
Making the Sauce
  1. In a small bowl, mix honey, soy sauce, rice vinegar, minced garlic, sesame oil, water, and chili if using.
  2. Mix 1 tbsp cornstarch with 2 tbsp water to make slurry, then add to sauce.
  3. In a medium skillet over medium heat, pour the sauce and bring to a simmer. Stir until it thickens and becomes glossy, about 1–2 minutes.
Combining and Serving
  1. Add the cooked cauliflower to the pan with sauce. Toss quickly for 30–60 seconds until each floret is coated.
  2. Plate immediately and sprinkle green onions and sesame seeds before serving.

Notes

Serve over steamed rice or in bowls with added vegetables for crunch. Store in an airtight container for up to 4 days in the fridge. Freezes well for 2 months.