This roasted honey garlic cauliflower is the sweet and tangy side dish I reach for when I want something quick, flavorful, and just a little bit addictive. The cauliflower is roasted until perfectly golden and tender, then tossed in a sticky honey garlic sauce that’s both savory and sweet. It’s ready in just about 20 minutes, making it a great weeknight go-to.

Why You’ll Love This Recipe

I love how simple yet satisfying this dish is. The cauliflower gets caramelized and crispy in the oven without needing any breading or frying. The homemade honey garlic sauce only takes a few minutes to whip up and completely transforms the roasted veggies into something crave-worthy. Plus, the ingredients are pantry staples, so I can make this any time without a grocery run. Whether I’m serving it as a side or piling it over rice or noodles, this recipe always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• cauliflower

• olive oil

• salt

• butter

• garlic

• honey

• soy sauce

• rice wine vinegar (or apple, white wine, or red vinegar)

• ketchup

• water

• sriracha (optional)

Directions

I start by preheating the oven to 450°F. While that heats up, I chop the cauliflower into florets and toss them with olive oil and salt. Then I spread them out on a baking sheet and roast for about 20 minutes until tender and golden brown.

While the cauliflower is roasting, I make the sauce. In a saucepan over medium heat, I melt butter with minced garlic and a pinch of salt. After a minute or two—just as the garlic softens but doesn’t brown—I stir in the honey, soy sauce, vinegar, ketchup, water, and another small pinch of salt.

I let the sauce simmer on medium-low heat for 5 to 8 minutes, stirring often so it doesn’t burn on the bottom. Once it thickens up, I stir in a little sriracha for heat if I’m in the mood.

As soon as the cauliflower comes out of the oven, I toss it in the warm honey garlic sauce until coated. I like to taste and adjust with a bit more salt or pepper if needed before serving.

Servings and timing

This recipe makes enough for 4 servings as a side dish. The total time from start to finish is about 25 minutes, with 5 minutes of prep and 20 minutes of cooking.

Variations

I like to mix things up by adding sesame seeds or chopped scallions for garnish. Sometimes I throw in broccoli or brussels sprouts with the cauliflower for variety. For a full meal, I’ll toss in tofu, shrimp, or grilled chicken. And when I want more heat, I add extra sriracha or a sprinkle of crushed red pepper flakes.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days in an airtight container. When I reheat it, I use the oven or a skillet to help bring back that roasted texture. The microwave works in a pinch, but the cauliflower will be softer. If I have leftover sauce, I store it separately and use it on other veggies or proteins within a week.

FAQs

How do I keep the cauliflower from getting soggy?

I make sure to roast the florets in a single layer and don’t overcrowd the pan. That way they roast instead of steam and come out nice and crispy.

Can I use frozen cauliflower?

Yes, but I thaw it and pat it dry first. It may not get as crispy as fresh, but it still works well with the sauce.

Is there a substitute for honey?

If I need a vegan option or just want something different, I’ve used maple syrup or agave nectar. The flavor changes slightly, but it’s still delicious.

Can I make the sauce ahead of time?

Absolutely. I often make the sauce a few days ahead and store it in the fridge. It thickens a bit as it sits, but reheats beautifully.

What should I serve this with?

I like to pair it with grilled chicken, fried rice, or even stuff it into wraps or grain bowls. It’s super versatile and plays well with a lot of different meals.

Conclusion

This honey garlic cauliflower has become a regular in my kitchen because it’s fast, flavorful, and flexible. Roasting brings out the best in the cauliflower, and the sauce is something I find myself coming back to again and again. Whether I’m cooking for myself or making dinner for friends, this dish never disappoints.