- 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
for the sauce
- 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
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.