Description

This Hot Honey Roasted Cauliflower recipe offers a deliciously spicy and sweet twist on a classic roasted vegetable. Tender cauliflower florets are tossed in a blend of garlic powder, smoked paprika, and olive oil, then roasted to golden perfection. A warm glaze of honey, hot sauce, and apple cider vinegar is drizzled over the cauliflower, caramelizing in the oven for a flavorful, irresistible finish. Perfect as a side dish or a healthy snack, this recipe combines smoky, spicy, and sweet flavors with a satisfying crispiness.

Ingredients

Scale

Cauliflower

1 head cauliflower, cut into florets
2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

Hot Honey Glaze

2 tablespoons honey
1 teaspoon hot sauce (adjust to taste)
1 teaspoon apple cider vinegar
1/4 teaspoon red pepper flakes (optional, for extra heat)

Garnish

1 tablespoon chopped fresh parsley

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Instructions

Preheat Oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper to ensure the cauliflower roasts evenly and doesn’t stick.
Prepare Cauliflower: In a large bowl, toss the cauliflower florets with olive oil, garlic powder, smoked paprika, salt, and black pepper until each piece is thoroughly coated with the seasoning blend.
Roast Cauliflower: Spread the seasoned florets in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway through to promote even browning and crispiness, until the cauliflower is golden and tender.
Make Hot Honey Glaze: While the cauliflower roasts, combine honey, hot sauce, apple cider vinegar, and red pepper flakes in a small saucepan over low heat. Stir gently until the mixture is warm and fully blended to create a smooth, spicy-sweet glaze.
Coat with Glaze: Drizzle the hot honey glaze over the roasted cauliflower and toss gently to ensure all pieces are evenly coated with the spicy-sweet sauce.
Caramelize: Return the coated cauliflower to the oven for an additional 5 minutes. This step allows the glaze to caramelize, enhancing the flavor and texture with a delightful sticky finish.
Garnish and Serve: After removing from the oven, sprinkle the roasted cauliflower with chopped fresh parsley for a bright, fresh finish. Serve immediately while warm and crispy.

Notes

You can adjust the amount of hot sauce and red pepper flakes according to your spice preference.
For a tangier glaze, increase the apple cider vinegar slightly.
If you want extra crispiness, make sure the cauliflower pieces are spread out well and not overcrowded on the baking sheet.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, and are best reheated in the oven to maintain crispness.