Honey Garlic Roasted
Cauliflower is packed full of flavor! The pepper-garlic roasted cauliflower
paired with the savory sauce is a delicious combination.
The versatility of cauliflower has greatly increased in recent years, as there are so many creative ways to transform it. For this recipe, the raw cauliflower roasted with the olive oil, pepper, and garlic salt transforms into golden tastiness in the oven. It is delicious as is, but adding the savory sauce takes it to the next level.
We love to grow cauliflower
as part of our Spring and late Fall garden. It’s a cool crop so it loves the
My family is a big fan of cauliflower as part of our meal! Everyone likes it. We like to prepare it different ways. We always like to change up our side dishes and this Honey Garlic Roasted Cauliflower doesn’t disappoint. It is always sure to be a favorite at dinnertime.
Honey Garlic Roasted Cauliflower
- 1 lg. head cauliflower, cut into bite sized pieces
- 1 Tbsp. olive oil
- 1/4 tsp. garlic powder
- Pepper, to taste
- 6 Tbsp. honey
- 3 garlic cloves, minced
- 1 1/2 Tbsp. soy sauce
- 6 Tbsp. water
- 2 tsp. Clabber Girl Corn Starch
- Clean and cut the cauliflower into bite size pieces and place into a medium sized bowl. Add the olive oil, garlic powder and pepper. Mix together so the cauliflower pieces are evenly coated.
- Line a baking sheet with parchment paper and spread the cauliflower pieces out evenly. Roast in the oven at 400° F for 15 to 20 minutes or until cauliflower is cooked tender. Remove baking sheet from oven and allow the roasted cauliflower to cool for about 10 minutes.
- Make the sauce while the cauliflower is roasting in the oven. Using a small sauce pan on the stove, add all the sauce ingredients except for the Clabber Girl Corn Starch and the water. Bring to a low boil and stir until well blended.
- In a small bowl, combine the water and the Clabber Girl Corn Starch, and stir until the corn starch is completely dissolved in the water. Then add the mixture to the other sauce ingredients in the pot and stir in well.
- Bring sauce to a boil again and then cook until the sauce thickens, about 2 minutes. Remove from heat and set aside. Cool for a few minutes, it should still be warm, but not hot. The sauce will thicken more as it cools.
- In a small mixing bowl, add the cooled roasted cauliflower and pour the warm sauce over. Toss the cauliflower so it is evenly coated with sauce and absorbed. Top with fresh green onions when serving.