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Sticky Honey Garlic Cauliflower

This dish is a warm, sweet, and garlicky delight that’s perfect as a main or snack, featuring crispy cauliflower coated in a sticky glaze.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegetarian
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cauliflower
  • 2 large heads cauliflower, cut into bite-size florets (about 10–12 cups) Choose firm cauliflower heads with tight florets.
  • 3 tablespoons olive oil (or avocado oil)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup cornstarch (for a light coating)
  • 2 large eggs, beaten (or 1/2 cup milk for a lighter coat) Use plant milk for vegan.
  • 2 green onions sliced For garnish.
  • 1 tablespoon sesame seeds For garnish.
For the Sauce
  • 3 tablespoons soy sauce or tamari Use tamari for gluten-free.
  • 1/3 cup honey (or maple syrup for vegan) Use mild, runny honey.
  • 3 cloves garlic, minced (or 1 teaspoon garlic powder) Fresh garlic is recommended.
  • 1 tablespoon rice vinegar (or apple cider vinegar)
  • 1 tablespoon sesame oil (optional, for flavor)
  • 1/2 teaspoon chili flakes (optional, for heat) Can substitute with 1 teaspoon Sriracha.
  • 1 tablespoon cornstarch mixed with 2 tablespoons water Slurry to thicken sauce.

Method
 

Preparation
  1. Rinse and dry each cauliflower floret well. Lay florets on a towel and pat them until they feel dry.
  2. Whisk eggs (or milk) and a pinch of salt in a large bowl. Add cauliflower and toss to coat.
  3. Put cornstarch in another bowl and toss the coated florets in the cornstarch until lightly dusted.
Cooking Cauliflower
  1. Oven method: Preheat oven to 425°F (220°C). Place florets on a lined baking sheet in a single layer. Drizzle with oil and toss. Roast 20–25 minutes, turning once.
  2. Air-fryer method: Preheat to 400°F (200°C). Cook in a single layer for 12–18 minutes.
Making the Sauce
  1. In a small saucepan, mix honey, soy sauce, minced garlic, rice vinegar, sesame oil, and chili if using. Heat over medium-low.
  2. Stir until the honey thins, then add the cornstarch slurry and stir until the sauce thickens to a glossy texture.
Combining and Serving
  1. Put the hot cauliflower in a large bowl. Pour the warm sauce over it and toss quickly.
  2. Garnish with sliced green onions and sesame seeds. Serve immediately.

Notes

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for best texture.