Ingredients
Scale
- 1 whole head of fresh cauliflower, cut into florets
- 2–3 tablespoons olive oil
- 2–3 tablespoons honey (or maple syrup for vegan)
- 1–2 teaspoons crushed red chili flakes
- 2–3 cloves fresh garlic, minced
- Salt, to taste
- Black pepper, to taste
- Optional: pinch of cayenne or squirt of sriracha for extra heat
- Optional garnishes: sesame seeds, chopped cilantro, lime wedges
Instructions
- Preheat oven to 425°F (220°C).
- Ensure cauliflower florets are completely dry after rinsing.
- Place cauliflower in a large bowl, drizzle with olive oil, and toss until evenly coated.
- Add salt, pepper, garlic, chili flakes, and any additional spices, tossing well.
- Spread cauliflower in a single layer on a baking sheet.
- Roast for 12 minutes, flip each floret, then roast another 10–12 minutes.
- Mix honey with additional chili flakes or sriracha for the glaze.
- Remove cauliflower from oven, drizzle glaze over, toss gently, and return to oven for 5 minutes.
- Let rest for 2 minutes before serving to allow coating to set.
- Garnish with sesame seeds, cilantro, or a squeeze of lime, if desired.
Notes
Use fresh chili flakes and good quality honey for the best flavor. Avoid overcrowding the baking sheet to ensure crispiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Oven Roasted
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 8g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg