Ingredients
The Cauliflower
1 large head of cauliflower, cut into bite-sized florets
2 tbsp olive oil or neutral oil
½ tsp salt
Optional: 2 tbsp cornstarch (for extra crispy edges)
The Sticky Sauce
¼ cup soy sauce (or tamari for gluten-free)
2 tbsp honey or maple syrup
1 tbsp rice vinegar
1 tbsp sriracha or chili paste (adjust to your heat preference)
3 cloves garlic, minced
1 tsp fresh ginger, grated
1 tsp sesame oil
The Garnish
2 green onions, thinly sliced
1 tbsp toasted sesame seeds
Instructions
1. Roast the Cauliflower
Preheat your oven to 220°C (425°F).
Toss the cauliflower florets in a large bowl with the oil and salt. If using cornstarch, toss it in now until the florets are lightly coated.
Spread them out in a single layer on a large baking sheet. Don’t crowd them, or they will steam instead of roast!
Bake for 20–25 minutes, tossing halfway through, until the edges are golden brown and charred.
2. Make the Glaze
While the cauliflower roasts, combine all the Sticky Sauce ingredients in a small saucepan over medium heat.
Simmer for 3–5 minutes until the sauce thickens slightly and becomes glossy.
3. Toss and Finish
Remove the cauliflower from the oven and transfer it back to the mixing bowl (or just pour the sauce directly onto the baking sheet if you’re feeling lazy).
Pour the sauce over the hot cauliflower and toss gently until every piece is coated.
Optional: Return to the oven for another 2–3 minutes to let the glaze caramelize and “stick” to the veg.
4. Garnish
Top with plenty of sliced green onions and sesame seeds. Serve immediately while hot and crispy!