As cauliflower continues to gain in popularity, I’m excited to say that we’re finally on that bandwagon. Though to be honest, I still haven’t been able to convince myself to try it raw. Don’t ask me why, it makes no sense.
I decided to delve into that cauliflower enjoyment and search my Pinterest account for any previously saved recipes that I’d forgotten about. Immediately this pin for Honey Garlic Baked Cauliflower called out to me with its stunningly mouth-watering photography.
I made the recipe as directed the first time and while we enjoyed it, it was missing something. I kept thinking, “This needs veggies!” which is hilarious as the entire dish was veggies. That, right there, should tell you that you won’t be missing the meat at all.
We were forced to eat the prepared cauliflower cold as we were dealing with some child(ren) meltdown(s) while simultaneously waiting for the brand new rice cooker to cook some rice.
I determined that the breading wasn’t necessary and decided to try again for lunch later that week. I know it’s “honey garlic” cauliflower, but the garlic was too strong so I toned that flavor down a touch, too. And to get that “desire for something green” I added some frozen edamame to the dish.
My version is perfect for lunch or a weeknight dinner. It serves 2.
Honey Garlic Baked Cauliflower
- 1/2 head cauliflower, cut into florets
- 6 tbsp honey
- 1 1/2 tbsp soy sauce
- 1/2 tbsp sriracha
- 3 cloves garlic, minced
- 1 tsp onion powder
- 6 tbsp water
- 2 tsp cornstarch
- 1/3 C frozen shelled edamame, thawed
- cooked rice, for serving
- Preheat oven to 400 degrees F.
- Place cauliflower on a lightly greased baking sheet in an even layer. Bake 20 minutes.
- In a small saucepan over medium heat the honey, soy sauce, sriracha, garlic, and onion powder until combined and warmed through.
- In a small bowl, whisk together the water and cornstarch. Slowly pour into the sauce, whisking continuously. Bring to a simmer and cook a couple of minutes until sauce is thickened. Remove from heat.
- Toss cauliflower and edamame in as much of the sauce as desired. Serve immediately over cooked rice.
*This recipe is modified from Kirbie at http://kirbiecravings.com/2016/01/honey-garlic-baked-cauliflower.html*