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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69 comments on “Roasted Honey Garlic Cauliflower”

  1. I used agave since we are vegan, and thickened the sauce a little with corn starch. Amazing! One of my new favorites!

  2. Thank you for the recipe. I was wondering if this dish can be made ahead of time, frozen and then reheated? I’m having a little get together and would like to prepare mostly everything before guests arrive.

    • I’m not quite sure. I haven’t tried freezing it before and I don’t know if the sauce will get too clumpy once it’s frozen.

  3. I made this for the first time tonight and really loved the flavor, but I had the watery issue too! I boiled it down in the saucepan until it was thick enough to start leaving trails on the back of the spoon, then coated my cauliflower fresh out of the roaster.

    I’m a baker rather than a chef, but perhaps the cauliflower was still too moist and let a lot of water off when the hot sauce hit it? I did you frozen cauliflower – thawed (mostly) and squeezed dry before roasting until the edges browned. Or is it a reaction from the hot cauliflower hitting the sauce and getting it runny?

    I put the leftover sauce in a tupperware and it definitely has a great, thick consistency. Any advice? 🙂

    • Oh sorry to hear about your sauce! The sauce turned runny because of heat. I’m about to add further instructions so others don’t have this issue, but you should wait a few minutes for your cauliflower to cool down before you toss and coat. You mentioned that you coated right away which is what likely caused the sauce to turn runny. If you allow the cauliflower to cool down slightly, and then remove it from a pan and put it into a bowl and then coat and toss, your sauce should remain thick. Hope this helps!

  4. I’m from Australia and SRIRACHA sauce is not something Ive heard of. Can you enlighten me please…

    • i am not familiar with what would be available in Australia. I suggest you ask around and try to see if it’s available or other substitute brands that may be available. It’s a certain type of hot sauce and if you do a search you can find images of it

  5. Made this tonight and it was excellent, didn’t have any of the issues some of the other reviewers had. I remember when I started making thick sauces sometimes I had trouble and it was because I didn’t let it come to a boil/cook long enough, I would bet that is probably the issue because mine is very thick.

  6. Well I’m in agreement it is a bit too sweet, I’m wondering if you salt and pepper the cauliflower before baking, it seems like that would help. Maybe it’s just too sweet for my taste. I also noticed that the sauce got watery as well, maybe that has something to do with not salting the cauliflower as well. Not criticizing just giving an honest impression, I ended up adding some chicken bullion to temper the sweet. Thank you for sharing at any rate, love trying new things even if it doesn’t turn out the way I want it.

  7. Can you stir-fry the cauliflower instead of baking it? Or does that only work with chicken? I don’t have an oven 🙁 

    • Yes you can stir fry cauliflower though it is a different flavor for the cauliflower when you cook stir fry versus oven roasted. I personally don’t really enjoy cauliflower stir fried but if you like it that way then you can definitely make it that way with the sauce

  8. Can you do it with chicken instead of cauliflower?

  9. i agree. unfortunately I will not be cooking this recipe again. it came out way too watery. the longer it sits in the sauce…the more soggy it gets. 2 minute’s wasn’t enough time to get the sauce to thicken. It took about 5-10 minutes on med high for me on an open fire. Thankfully I added the scallions because it balances out the fact that it’s too sweet like Natalie mentioned in the above comments. Although I made this dish using the step by step directions above, but sadly, this did not come out good for me.

    • sorry you didn’t like it. this is one of my most popular recipes and I just made it last night with no issue. If the sauce is too sweet you can always add more soy sauce. Also, did you add the cornstarch because the sauce should not turn watery if you add cornstarch to it. Also you mentioned cooking on an open fire. I havent had much experience with that, but I imagine the heat won’t be quite the same as stovetop, which is maybe why it took longer?

  10. making this tonight.  Sauce smells great

  11. Just prepared your recipe. Waiting for the cauliflower to bake. What’s your best way to heat? Just wondering in case there are leftovers.

  12. Fixing to eat this now. Smells AMAZING

  13. I just tried this recipe today. It is incredible! I will use this sauce with chicken  as well, amazing!

  14. I am vegan and love looking for new recipes this looks amazing!.. i wonder if I could use maple syrup instead of honey? 

  15. Any particular reason the cornstarch isn’t listed as “2tsp”? Half of a tablespoon is 1.5 teaspoons + .5 teaspoon…..I wasn’t sure if maybe some of it is used other than being dissolved in the water?

    • Normally I do have a good reason, but in this case, you are totally right and I’m changing it. Honestly it was because when I was fiddling with this recipe I first did 1/2 tbsp and found the sauce wasn’t thick enough and then added 1/2 tsp and ended up just writing it that way instead of converting it to 2 tsp. Thanks for noticing!

  16. Recipe is too sweet. Also after i mixed the thickened sauce in, let it stand for a while, it turned back into a watery substance.

    • did you skip a couple of steps making your sauce? because if you didn’t add all the savory ingredients, it won’t balance out the honey. And if you did the cornstarch it definitely should not turn watery. if anything, it will clump up when it gets cold

  17. Going to cook this tonight..yummy

  18. This looks delicious! Alas, my family isn’t keen on sriracha sauce. Is it a problem if I leave it out/substitute with powdered cayenne pepper or chili pepper?

  19. Wow, this looks amazing! I can’t wait to try out the recipe. Thanks for sharing!

  20. I wouldn’t be able to stop eating this, looks incredible!

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