Cooking with honey
Roasted garlic honey cauliflower
Cauliflower is a low-carb, trendy, super-food. It contains sulforaphane, a sulphur compound that has also been shown to kill cancer stem cells, improve blood pressure and kidney function. It also contains a good dose of vitamin C, and is a good source of vitamin K, protein, thiamin, riboflavin, niacin, magnesium, phosphorus, fibre, vitamin B6, folate, potassium, and manganese. Nutritionists recommend that you eat cauliflower at least 3-5 times per week.
For many, cauliflower’s appeal lies in its versatility and its ability to take on other flavours – once you’ve successfully managed to get it to that good place somewhere between crunchy and mushy: not even the most devoted fan likes mushy cauliflower.
Cauliflower resistance bee-ten
However, in our house there is some resistance to eating cauliflower as it is deemed “boring”; apparently it doesn’t taste of anything. If you too have this problem and cauliflower isn’t a favourite vegetable in your household, then don’t worry, we have the answer for you. Roasted cauliflower is amped up with this addictive garlic honey sauce.
Garlic and honey are a tremendous combination and this finger-linking sauce works just as well with crispy chicken as it does on roasted cauliflower. To find the kamhi honey that goes so well in this sauce, come and find us at an Auckland market or you can buy it online.
Roasted cauliflower coated in a savoury-sweet honey garlic sauce is a quick 30-minute appetizer, tv munch or a main dish.
- 1/2 a head of cauliflower
- 6 tbsp honey – I use kamahi honey
- 4 garlic cloves minced
- 1 finally diced onion
- 6 tbsp water + 2 tsp cornflour
- 1 1/2 tbsp soy sauce
- 1/2 – 1 tbsp sriracha sauce, or other chilli sauce. (I quite like sweet chilli sauce)
- 2 spring onions
- Preheat the oven to 350 degrees.
- Pull the leaves off of the cauliflower base. Cut off the lower part of the stem. Cut the head of cauliflower into quarters and then slice each quarter into 6-8 pieces. You want as many flat surfaces as possible on each floret – the flat surfaces caramelise best, the key to giving the roasted cauliflower its flavour.
- Give all the florets a thorough rinse in a colander. Shake and pat them dry. Dry cauliflower is key to getting the cauliflower nice and golden.
- Toss the cauliflower in the olive oil, salt and pepper. Place the cauliflower in a baking dish or on a baking sheet. Make sure there is no overlap in the florets.
- Place cauliflower into the preheated oven roast for 10 minutes.
- Remove the cauliflower from the oven and turn the florets, making sure the flat surfaces are pressed directly against the baking sheet or dish. This will enhance caramelisation.
- Let the cauliflower roast for another 10-20 minutes until tender, golden and slightly crisp around the edges. When it’s ready you will be able to pierce the pieces with a fork.
- Allow the cauliflower to cool for a few minutes (about 10 minutes).
- Add garlic and onion to a saucepan with a little oil and fry till transparent.
- Add honey. Bring to a low boil and stir until blended.
- In a small bowl, completely dissolve the cornflour in water, then add to the mixture.
- Stir until the sauce boils again and cook until thickened (about 2 minutes).
- Toss the sauce over the cauliflower to coat. If you don’t allow the cauliflower to cool down slightly before tossing it over the sauce, it will thin out your sauce.
- Garnish with chopped spring onions. Serve warm.
- Dig in!
This recipe was inspired by roasted honey garlic cauliflower on https://kirbiecravings.com/