Ingredients
Scale
- 1 large head of cauliflower, cut into florets
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Zest of 1 orange
- 1/4 cup fresh orange juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon soy sauce (optional)
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and cut the cauliflower into medium-sized florets.
- In a large bowl, combine salt, black pepper, garlic powder, and smoked paprika. Toss the cauliflower florets in the mixture to coat evenly.
- Drizzle the olive oil over the seasoned florets and toss gently.
- In a separate small bowl, mix fresh orange juice, orange zest, honey (or maple syrup), and soy sauce until fully combined.
- Pour half of the orange glaze over the cauliflower and toss to coat evenly, reserving the rest for later.
- Arrange the cauliflower in a single layer on a parchment-lined baking sheet. Ensure florets are spaced out to allow air circulation.
- Roast in the preheated oven for 20–25 minutes. Halfway through, remove the tray and baste the florets with the remaining glaze. Toss lightly and return to the oven.
- After 25 minutes, check for tenderness and slight caramelization. Roast an additional 5 minutes if deeper color is desired, watching closely to prevent burning.
- Optional: Sprinkle red pepper flakes or fresh herbs like parsley before serving.
Notes
For extra crispiness, use a high-temperature oven and avoid overcrowding the pan.
The glaze can be prepared in advance to save time.
For a vegan version, use maple syrup instead of honey.
- Prep Time: 10
- Cook Time: 30