Roasted Cauliflower Recipe

Prep and roast cauliflower

Preheat oven to 425°F (220°C). Trim cauliflower into bite-sized florets and pat dry. In a large bowl, toss florets with 2 tbs olive oil, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika until evenly coated. Spread florets in a single layer on a rimmed baking sheet lined with parchment or foil.

Roast for 22–28 minutes, turning once halfway, until deep golden at the edges and fork-tender. Remove from oven and set aside on the baking sheet while you make the sauce.

Mix and thicken sauce

In a small bowl whisk together 2 tbs chili garlic sauce, 1 tbs soy sauce, 1 tsp rice vinegar, 1 tsp honey, 1/2 tsp sesame oil, 2 minced garlic cloves and 1 tsp minced ginger until smooth.

In a separate small cup mix 1 tsp cornstarch with 2 tbs cold water to make a slurry. Heat a small nonstick skillet over medium heat. Add the chili mixture and bring to a gentle simmer. Stir in cornstarch slurry and cook 30–60 seconds until sauce thickens slightly and becomes glossy. Remove from heat.

Taste and adjust: add a pinch of salt or an extra 1/2 tsp honey if you prefer sweeter, or 1/2 tsp more chili garlic sauce for heat.

Coat cauliflower

While the cauliflower is still hot, pour the warm hunan sauce over the roasted florets on the baking sheet. Using two spatulas, toss to coat evenly so the sauce clings to the cauliflower. If you prefer a sticky finish, return to the oven for 3–4 minutes at 425°F (220°C) to set the glaze.

Plate and garnish

Transfer sauced cauliflower to a serving platter. Scatter 1 cup fresh bean sprouts over and around the cauliflower, then sprinkle 1/2 cup cilantro leaves and the thinly sliced scallions. Finish with 1 tsp toasted sesame seeds if using and serve with lime wedges on the side to squeeze over just before eating.

Serve hot as an appetizer or side. Leftovers: store cooled cauliflower and sauce in an airtight container in the fridge for up to 3 days; reheat in oven or skillet to preserve texture.