Honey Roasted Cauliflower

Another iteration of “Honey Lacquered Cauliflower”. This one is quite easy and gives a subtler variation to pan cooking it. It also yields a beautiful golden color, which orange cauliflower could accentuate. Marinating time is important to the success of this dish, so plan a little ahead so there is at least a half hour for marinating.

INGREDIENTS:

METHOD:

Drizzle or spray the cauliflower with a light coat of oil. Drizzle with the honey and toss to evenly coat the cauliflower in honey. Lightly sprinkle with garlic powder, tossing the cauliflower as you do so it is evenly distributed. Do the same with the cinnamon. Marinate 30 minutes to a couple hours.

When ready to make dinner, Heat the oven to 350°F. Put a piece of foil on a rimmed baking sheet and lightly oil it. Season the cauliflower with salt and pepper, then toss to distribute the seasonings and pick up any honey/oil that dripped off.

Distribute the cauliflower on the sheet-pan so it is not crowded. Place in the center or upper third of the oven and roast for 30 minutes.

Check to see how it is coming along. The cauliflower should be turning a light golden color and getting tender. Cook until the color is golden and fairly universal, with a little caramelization along edges, and the florets are tender. This should take between 45-60 minutes. If things are going really slowly, turn up the heat to 400°F, but be sure to check often so it does not cook too quickly and get really dark or mushy.

Serve hot.

Chef’s Notes:

Change up the spices as you wish. You could add lavender and rosemary with garlic, or you could add chili with cumin and coriander to the cinnamon and garlic. Depending on your oven and the moisture content of the cauliflower, times and temps may need to be fiddled with.

Serves: 4

Source: Chef Andrew E Cohen