SPICY HONEY-GARLIC ROASTED CAULIFLOWER #EASYRECIPES #HEALTHYVEGAN

One more day, another side dish.This one's epic.So epic I will go the extent that maxim this may be one of my preferred approaches to appreciate cauliflower.Which is somewhat of a major ordeal to me.Because as you may realize I eat a great deal of cauliflower, similar to a LOT — to the point where I hunger for it like a fixation. 

There are numerous heavenly approaches to cook cauliflower, however I accept that broiling is by a wide margin the best.When you broil cauliflower, it ends up delicate and caramelized. Cooking evokes a characteristic sweetness that is beyond words.The reward is that it doesn't smell at all like when it's bubbled or steamed. 

Extremely valuable.This Spicy Honey Garlic Roasted Cauliflower is so flavorful, I'd be glad to eat it straight from the stove. Truly, is there some other method to eat it?Marginally hot, somewhat sweet, extensively wonderful. 

The best part about this formula is that it is so natural to make. There's simply some hacking, some apportioning the fixings, however you let the broiler wrap up of the work.This is a side dish that will undoubtedly blow some people's minds of family and companions.

Ingredients:

• ½ head of cauliflower, cut into bite-sized florets
• 4 tablespoons honey (preferably mild-tasting)
• 2 garlic cloves, minced
• 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

Directions:

1. Preheat oven to 400°F (200°C) and place a rack in the middle. 
2. 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.
3. 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.
4. Combine arrowroot (or cornstarch) and water in a small bowl until completely dissolved. 
5. 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,
6. When the cauliflower is done, transfer to a large bowl and pour the sauce over it. Toss the cauliflower in the sauce to coat.
7. Return to the baking sheet and roast for an additional minute, so that the cauliflower can absorb some of the sauce.
8. Serve warm!

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