Kirbie's Cravings

Roasted Honey Garlic Cauliflower

a close-up photo of chopsticks holding a piece of roasted honey garlic cauliflower
Roasted cauliflower is kicked up a notch with the addition of this addicting honey garlic sauce.

The other day, Mr. K told me he preferred eating cauliflower over chicken. This can only mean one of three things.

1. I’ve finally won him over with all my cauliflower creations.

2. He’s been abducted by aliens and no longer himself.

3. My chicken recipes are that bad.

I’d like to think it’s the first one.
a close-up photo of roasted honey garlic cauliflower
I’ve had a lot of fun with my cauliflower creations, but honestly, my favorite way to eat it is just simply roasted with some seasoning.
roasted honey garlic cauliflower in a white serving bowl
Recently, I decided to top it with one of my favorite sauces, my honey garlic sauce. I adore this sauce with crispy chicken and it works just as well on roasted cauliflower.

By the way, if you do like chicken, you can check out my honey garlic chicken.


photo of honey garlic cauliflower

Roasted Honey Garlic Cauliflower

Servings: 3
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Appetizer, Main Dishes
Cuisine: American
Roasted cauliflower coated in a savory-sweet honey garlic sauce is a quick 30-minute appetizer or main dish.
4.75 from 4 votes


  • 1/2 head of cauliflower cut into bite-sized florets

For the Sauce

  • 6 tbsp honey
  • 4 garlic cloves minced
  • 1 tsp onion powder
  • 1 1/2 tbsp soy sauce
  • 1/2 tbsp sriracha sauce or to taste
  • 6 tbsp water
  • 2 tsp cornstarch


  • Preheat oven to 400°F. Line a large baking sheet with parchment paper. Place cauliflower florets on a baking sheet. Roast for about 15-20 minutes or until cauliflower is cooked and tender but still a little crisp. Allow cauliflower to cool for a few minutes (about 10 minutes).
  • While the cauliflower is cooking, make sauce on the stove. Add all sauce ingredients except the cornstarch + water. Bring to a low boil and stir until blended. In a small bowl, completely dissolve cornstarch in water, then add to the mixture. Stir until sauce boils again and cook until sauce thickens (about 2 minutes). Set sauce aside and allow to cool for a few minutes (it should still be quite warm, but not so hot as to burn your skin if you were to touch it). Sauce will thicken even more when cooling down.
  • When cauliflower has cooled down enough that you can touch them without burning yourself, add them to a large bowl. Pour in sauce and toss cauliflower in sauce and coat. Please allow cauliflower to cool down slightly before tossing in sauce, otherwise if they are too hot, it will thin out your sauce considerably. Serve while still warm. Garnish with fresh scallions if desired.


Serving: 0.33of recipe, Calories: 194kcal, Carbohydrates: 48.6g, Protein: 3.1g, Fat: 0.4g, Saturated Fat: 0.1g, Sodium: 387.6mg, Fiber: 2.5g, Sugar: 37.9g, NET CARBS: 46g

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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!


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71 comments on “Roasted Honey Garlic Cauliflower”

  1. Absolutely Delicious! 

  2. Freak’n fabulous! I love to cook and this is a simple yet blow your mouth away tasty way to make cauliflower. I didn’t change a thing. This recipe is a keeper and will go into my recipe box.

  3. I followed the steps exactly and this was just way too sweet for me. Also in the picture it looks battered… did I miss something?

    • the cauliflower in the pictures are not battered. They are just covered in sauce. I’m sorry the sauce is too sweet for you. It is supposed to be a sweet sauce. You can always reduce the honey to match your sweetness preference

  4. I tried this recipe and it was really good!! The only thing is that the bread crumbs kept falling off my cauliflower in the end 🙁 you could see parts of the cauliflower rather than it being covered. Do you have any suggestions on how to fix it? Definitely making it again!!!

  5. So delish!! I think I put too much cornstarch, as mine was too thick haha! But I will be fixing that next time, as I’m going to make this a regular! Thank you for sharing!

  6. This looks so delicious, I can’t wait to try it!  I just have one question about the sauce:  is the sriracha and the soy sauce supposed to be put into the mixture for the sauce or is it meant to be on the side to dip in?  Thank you!

    • Apologies for any confusion. The soy sauce and sriracha are part of the sauce ingredients that need to be added into the honey garlic sauce mixture.

  7. How many calories  per serving  for the roasted honey garlic cauliflower 

  8. Like most others, I found the recipe too sweet for my liking when I made the recipe the first time.. I made it again the next night, only used 4 tablespoons of honey and used 3 tablespoons of soy sauce. It balanced it out perfectly in my opinion. The sauce was thick and smooth as well, had no problems with it going watery.

  9. Yum! Just finished eating this and had to thank you.  Thank you! I’ll definitely be making this again.

  10. After reading the reviews and seeing that some thought the recipe was a little too sweet, I decided to use 4tbs honey instead of 6. I also did not have cornstarch so I used flour (4tsp) and mixed it with water. The sauce turned out very tasty with a nice thick consistency!

  11. This recipe looked so good to me! Unfortunately, it looked NOTHING like the picture… It was a much darker brown. Unlike the other reviews, my sauce was way too thick. I made it exactly as the recipe stayed. I may or may not try this again. The flavor was great, just too thick for us.

    • the darker brown is likely the soy sauce you used. I use a low sodium light colored soy sauce which produces a more light and golden brown when mixed with the honey. The sriracha also adds to the color. With regard to it being too thick, you could reduce the amount of cornstarch and that should keep it from being too thick. I’m not quite sure why yours came out super thick.

  12. I made this tonight, doubled the sauce and added shrimp as well. This is a winner, and we will be outtingnthis heavenly sauce on everything! My husband actually ate the cauliflower, which he usually hates.

  13. OMG…! Cauliflower has always scared me a bit, but I just made this for dinner and I love it so much!! Thank you for this utterly delicious recipe!????????

  14. Hiya first of all thanks for posting this recipe.
    It really didn’t work for me though. I used half a cauliflower which turned out to be far too little. I easily could have used a full one; there was a LOT of sauce relative to it.
    My meal ended up looking nothing at all like the photo. Perhaps this is because I used a dark soy sauce? I hoped it would sort of coat the cauliflower but it just went right into it which wasn’t great because the flavour was incredibly strong. I simmered the sauce for a long time after reading the comments but it didn’t really get as thick as I wanted it
    Sadly I ended up throwing the meal away because it was very strongly flavoured and kinda soggy. Never mind! But it’s a shame I used so much of my pricey honey.

    • Hi Georgia. I’m sorry to hear about your difficulties with this recipe. For the cauliflower, 1/2 head was referring to 1/2 of a large head. if you have just a small cauliflower, definitely use the whole thing. You mentioned having a lot of sauce, but also your sauce didn’t thicken properly. If the sauce thickens, it definitely becomes a smaller amount. For the sauce color, the soy sauce makes a big difference. Dark soy sauce will really mute the color and make anything look really dark. I always try to use light soy sauce for a more golden color. Also the sriracha brings out the orange tone so that the color is not as brown.
      With regards to it not thickening, I’m not quite sure why that is happening. Did you allow it to sit and cool for a little after? Because the sauce should start thickening while it’s simmering, but when it starts cooling it should thicken about twice as much. Some things to keep in mind: make sure to keep it at a simmer because if it cooks at too high heat it won’t thicken properly. Also, while you want to stir to keep it from burning, you don’t want to stir so much that it never bubbles. Too much stirring will release too much heat and you will need a lot longer time for the sauce to thicken. If all else fails, you can add more cornstarch which is what is thickening the sauce, so you can try adding in 1/2 to 1 tsp more. Hope this helps!

  15. Hi this recipe sounds yummy. I was wondering if you have the nutritional info on it. I also love the idea of using the sauce on chicken. 

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