Servings: 4–6
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 45–50 minutes

Ingredients

For the Cauliflower

• 1 large head cauliflower, cut into bite-sized florets
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon chili powder (optional)
• 2 tablespoons cornstarch (optional, for extra crispiness)

Honey Garlic Sauce

• ¼ cup honey
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 2 tablespoons ketchup
• 1 tablespoon rice vinegar or apple cider vinegar
• 3 cloves garlic, minced
• 1 teaspoon grated fresh ginger (optional)
• 1 tablespoon butter (optional, for richness)
• 1 teaspoon cornstarch
• 2 tablespoons water

Garnish

• Chopped fresh parsley or cilantro
• Sesame seeds (optional)
• Lemon wedges (optional)

---

Instructions

Step 1: Prepare the Oven

• Preheat the oven to 425°F (220°C).
• Line a baking sheet with parchment paper or lightly grease it.

Step 2: Season the Cauliflower

In a large bowl, combine:

• Olive oil
• Garlic powder
• Onion powder
• Smoked paprika
• Salt
• Black pepper
• Chili powder
• Cornstarch (if using)

Add the cauliflower florets and toss until evenly coated.

Step 3: Roast

• Arrange the florets in a single layer on the baking sheet.
• Roast for 25–30 minutes, turning halfway through, until golden and tender with crisp edges.

Step 4: Make the Sauce

In a small saucepan over medium heat:

1. Combine honey, soy sauce, ketchup, vinegar, garlic, and ginger.
2. Bring to a gentle simmer.
3. Mix cornstarch with water to create a slurry.
4. Stir the slurry into the sauce.
5. Cook for 1–2 minutes until the sauce thickens.
6. Stir in the butter, if using.

Step 5: Coat the Cauliflower

• Toss the roasted cauliflower with the warm sauce until evenly coated.
• For a stickier finish, return it to the oven for 5 minutes.

Step 6: Serve

Garnish with parsley or cilantro, sesame seeds, and a squeeze of fresh lemon juice if desired.

---

Nutrition Information

Approximate per serving (1/6 of recipe):

Nutrition values are estimates and vary depending on the exact ingredients used.

---

Allergen Information

This recipe may contain:

• Soy (soy sauce)
• Milk (dairy) if butter is used
• Sesame if sesame seeds are added

Nut Information:

• This recipe does not contain peanuts or tree nuts.
• If you have a severe nut allergy, check packaged ingredients (such as soy sauce, ketchup, or spices) for potential cross-contact warnings.

---

Tips

• Don’t overcrowd the baking pan; spacing helps the cauliflower crisp up.
• For extra crispiness, use the cornstarch and roast on a preheated baking sheet.
• Add a pinch of cayenne or red pepper flakes for extra heat.
• Air-fry instead of baking if you prefer an even crispier texture.

---

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze for up to 2 months. The texture may soften slightly after thawing.

Reheating:

• Oven: 375°F (190°C) for 8–10 minutes.
• Air fryer: 375°F (190°C) for 3–5 minutes.
• Microwave: 1–2 minutes (the coating will be softer).

---

Frequently Asked Questions

Q: Can I make this vegan?
A: Yes. Replace the honey with maple syrup or agave nectar, and omit the butter or use a plant-based alternative.

Q: Can I make it gluten-free?
A: Yes. Use gluten-free tamari or certified gluten-free soy sauce, and ensure the ketchup is gluten-free.

Q: Can I air-fry the cauliflower?
A: Yes. Air fry at 400°F (200°C) for 12–15 minutes, shaking the basket halfway through.

Q: Why isn’t my cauliflower crispy?
A: It may have been overcrowded on the pan or had too much moisture. Dry the florets well before seasoning and leave space between them while roasting.

Q: Can I make the sauce ahead of time?
A: Yes. The sauce can be refrigerated in an airtight container for up to 5 days. Reheat gently before tossing with the cauliflower.

Q: What can I serve with these?
A: They’re great as an appetizer or served over steamed rice, quinoa, noodles, or alongside a fresh salad. They also pair well with ranch, blue cheese dressing, or a spicy mayo for dipping.