This easy cauliflower dish consists of sauteed cauliflower coated in a honey lemon glaze, for a simple weeknight meal.
The other day I tried a new poke place that just opened and they have an option for brown rice and cauliflower as the base. Obviously jumping on the cauliflower rice trend but I loved that it was offered. And it got me wanting to make more cauliflower recipes again! I took a short break with all my zucchini experimenting and while I’m definitely not through with that, I have been in the mood for cauliflower again.
Normally, I like to roll the cauliflower in breadcrumbs and bake it before coating them in a sauce, but this sauteed/stir fry version is easier and healthier. Last year we bought a dwarf lemon tree so that I could have lemons whenever I needed them. It’s been a year now and it’s only produced two lemons. So much for that idea. I’ve had to continue to make emergency runs for lemons whenever I’m in the mood for a lemon-themed dish.
At least my herbs are growing really well. I garnished this dish with scallions from the garden which I grew from the discarded roots of a bunch I had purchased. After using up the green sections, I put the roots in some water and when they started to grow again, I planted them into the dirt and they’ve done really well. I haven’t had to buy scallions in months!
Back to this dish. It’s tangy, sweet, savory and a little spicy. Hope you enjoy. You can check out all my cauliflower recipes here!
Honey Lemon Cauliflower
- 1 medium head cauliflower cut into bite-sized florets
- 2 tsp vegetable oil
for the sauce
- 1/2 cup honey
- 1/2 cup fresh-squeezed lemon juice
- 2 tsp sriracha
- 3 tbsp low sodium soy sauce
- 2 tsp onion powder
- 2 tsp garlic powder
- 4 tsp cornstarch + 3 tbsp water
- Add oil to a large pan over the stove and bring to medium-high heat. Add in the cauliflower and cook until tender. Set aside.
- In a small saucepan, add all sauce ingredients except cornstarch and water. Bring to a simmer, stirring to mix everything together. Taste and adjust as needed. You may want yours less sweet, more sweet, etc.
- In a small bowl, completely dissolve cornstarch in water. Add to sauce and immediately begin stirring so that the cornstarch does not clump up. Continue to stir until sauce comes to a low boil and thickens. The sauce should be fairly thick. This is okay because once it is mixed with the cauliflower, it will thin out.
- Drain any liquid from cauliflower pan. Add in sauce and stir over medium heat until all cauliflower is evenly coated and heated. Serve immediately. Garnish with fresh chopped scallions if desired.
- I like to use sriracha, but you can substitute your favorite hot sauce. If you are cooking gluten-free make sure to choose a gluten-free brand.
- Like the hot sauce, if you are cooking gluten-free make sure to choose a soy sauce brand that is gluten-free.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.