This was actually going to be a post about roasted cauliflower with a honey/garlic sauce, but when I made it for the first time it actually took way to long for me. Okey, making this for the first time at 19:00 might not be the best idea ever…The original recipe said to roast the cauliflower for 20 minutes (!) and then you have to add the sauce, and when your stomach cries for food that just takes to long. So I came up with a new version that doesn’t take that long. It does take a little more work while you wait.
I added some chickpea’s and a mini-naan. But you could also serve this with rice or noodle or just eat it like this for lunch..
- 1 large cauliflower
- 40 ml of honey
- 15 ml of soy sauce (I used less salt)
- 2 teaspoons of Sriracha sauce
- 2 cloves of garlic (or more, depending on taste)
- 2 teaspoons of cornstarch
- 3 tablespoons of water
Cut the cauliflower into florets and boil for 4 minutes in boiling water, they should just start to soften up a little bit, but they shouldn’t be cooked. In a saucepan mix together honey, soy sauce, Sriracha sauce, garlic, cornstarch and water and let it simmer until it starts to chicken a bit.
Spread the almost-cooked florets on a baking tray and pour over about 3/4 of the sauce. But they baking tray in a pre-heated oven (200 degrees celsius) and bake for about 10-12 minutes. Use a brush to glaze the cauliflower after 5 minutes and again after 10. If you’re serving with a naan, put that next to the cauliflower at the right time (mine said 6 minutes @ 200 degrees).
This is what it looked like when it came out of the oven after 12-15 minutes. I still had some of the ‘glaze’ left and I poured that over at the last minute.
I totally forgot, but you could sprinkle some chopped spring onions on top as well. I just replaced them with the red onion I baked with the pea’s.