Ingredients

The following ingredients have 4 Servings
  • 1 medium head cauliflower (cut into thin florets, about 1/2 inch to 3/4 inch thick)
  • 2 tbsp white sesame seeds
  • 3 tbsp chopped green scallions
  • 1/2 cup honey
  • 1/4 cup low sodium soy sauce
  • 2 tsp sesame oil
  • 2 tbsp rice wine
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp sriracha
  • 3/8 cup water + 2 1/2 tsp cornstarch

Instruction

  • Preheat oven to 400°F. Place cauliflower florets onto a large baking sheet lined with parchment paper, making sure none of the cauliflower overlap. Bake for about 8-10 minutes or until cauliflower are just cooked (tender but still crisp). While cauliflower is cooking, make your glaze.
  • In a small saucepan, add all sauce ingredients except water + cornstarch. Whisk together and then bring to medium heat on the stove, until it begins to simmer. In a small bowl, completely dissolve cornstarch into water. Pour into your simmering mixture, stirring while pouring so that the cornstarch does not clump up. Allow the mixture to simmer for about 1 minute, or until thickened. Stir occasionally while sauce is cooking.
  • Remove cooked cauliflower from the oven. Glaze cauliflower with the sauce. You should only use about half the sauce. Place cauliflower back into the oven.
  • Set your oven to a low broil. Cook for 3-5 minutes, watching your cauliflower carefully so they do not burn. You should see the sauce on the cauliflower begin to bubble and thicken. Make sure you are cooking at a low broil because if you simply bake at this stage, your sauce will become watery instead of thick.
  • Remove cauliflower from oven. Glaze with remaining sauce. Sprinkle with sesame seeds and chopped scallions.