Description
This whole roasted cauliflower is the vegetarian showstopper you never knew you needed. Tender inside, crispy outside, with a sweet-spicy glaze that caramelizes to perfection.
Ingredients
Scale
- 1 large head cauliflower (2–2.5 lbs/900g-1.1kg), leaves and tough stem removed
- 2 tablespoons (30ml) olive oil
- 1 teaspoon (5g) kosher salt
- ½ teaspoon (1g) freshly ground black pepper
- 1 teaspoon (2g) garlic powder
- 1 teaspoon (2g) paprika (smoked or regular)
- ¼ cup (85g) honey
- 2 tablespoons (30ml) sriracha sauce
- 2 tablespoons (30ml) soy sauce or tamari
- 2 cloves garlic, minced
- 1 tablespoon (15ml) fresh lime juice
- 1 tablespoon (15ml) olive oil
- 1 teaspoon (5ml) sesame oil (optional)
- 2 tablespoons chopped fresh cilantro or parsley
- 1 tablespoon toasted sesame seeds
- Lime wedges for serving
Instructions
- Preheat oven to 425°F (220°C). Remove leaves from cauliflower and trim stem so it sits flat.
- Bring a large pot of salted water to boil. Carefully add cauliflower and parboil for 5-7 minutes. Remove and drain thoroughly.
- Place cauliflower in a cast-iron skillet or baking dish. Mix olive oil, salt, pepper, garlic powder, and paprika, then brush all over cauliflower.
- Roast in preheated oven for 30 minutes until starting to turn golden.
- Meanwhile, make the glaze by combining honey, sriracha, soy sauce, minced garlic, lime juice, olive oil, and sesame oil in a small saucepan. Simmer for 5 minutes until slightly thickened.
- Remove cauliflower from oven, brush with a third of the glaze and return to oven for 10 minutes.
- Apply another third of glaze and roast for 5-7 more minutes.
- Apply remaining glaze and roast for a final 5 minutes until tender and caramelized.
- Let rest for 5-10 minutes before garnishing with herbs and sesame seeds.
- Serve with lime wedges, slicing the cauliflower into wedges or steaks.