Ingredients
The Cauliflower:
1 large Head of cauliflower, cut into medium-sized florets
3 tbsp Olive oil
1/2 tsp Salt & 1/2 tsp Black pepper
The Glaze:
3 tbsp Melted butter
2 tbsp Honey (or maple syrup)
1 tbsp Soy sauce
4 cloves Garlic, minced
1 tsp Smoked paprika
1/4 cup Grated Parmesan cheese (optional, for extra crust)
The Garnish:
2 tbsp Fresh parsley, finely chopped
1 Lime or lemon wedge
Instructions
1. High-Heat Setup
Preheat your oven to 220°C (425°F). Line a large baking sheet with parchment paper or foil. A hot oven is essential for the “char” without turning the cauliflower into mush.
2. Initial Roast
In a large bowl, toss the cauliflower florets with olive oil, salt, and pepper. Spread them out on the baking sheet in a single layer (don’t crowd them!). Roast for 15 minutes.
3. The Flavor Glaze
While the cauliflower is roasting, whisk together the melted butter, honey, soy sauce, minced garlic, and smoked paprika in a small bowl.
4. The Finish
Remove the tray from the oven. Drizzle the glaze over the florets and use tongs to toss them until coated. If you’re using Parmesan, sprinkle it over the top now.
5. The Final Char
Put the tray back in the oven for another 10–15 minutes. Watch closely—you want those dark brown, caramelized edges. If it’s not charred enough, you can turn on the broiler for the last 2 minutes.
6. Garnish
Scatter the fresh parsley over the hot cauliflower and give it a squeeze of lime juice right before serving to cut through the richness.
