½ head of cauliflower, cut into bite-sized florets (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies)
4 tablespoons honey (Honey Tasmania)
2 garlic cloves, minced (Tasmanian Natural Garlic & Tomatoes)
1 teaspoon onion powder
1 ½ tablespoons soy sauce (or coconut aminos)
½ tablespoon Sriracha (make your own Sriracha with this recipe)
1 tablespoon arrowroot powder (or cornstarch)
6 tablespoons cold water
Preheat oven to 400°F (200°C) and place a rack in the middle.
Spread cauliflower florets in an even layer on a rimmed baking sheet. Drizzle over 1 tablespoon of olive oil and sprinkle with coarse salt and pepper. Roast in the oven for 10 to 15 minutes or until the cauliflower start to caramelize, turning once.
In the meantime in a small saucepan combine honey, garlic, onion powder, soy sauce, and Sriracha. Bring to a simmer over low heat stirring constantly.
Combine arrowroot (or cornstarch) and water in a small bowl until completely dissolved.
Stir in the sauce and cook until the sauce thickens, about 2 minutes. If it’s too thick, thin it out by adding more water, one tablespoon at a time,
When the cauliflower is done, transfer to a large bowl and pour the sauce over it. Toss the cauliflower in the sauce to coat.
Return to the baking sheet and roast for an additional minute, so that the cauliflower can absorb some of the sauce.
Serves 4 as a side