Honey and garlic roasted cauliflower with spicy sake dipping sauce

3
45 minutes

Ingredients

Roasted cauliflower

  • 500g of cauliflower, cut into bite-size florets
  • 5 garlic cloves
  • 1 tbsp of garlic powder
  • 90g of honey
  • 1/2 tsp dried chilli flakes, (optional)
  • 2 tbsp of sriracha, or similar hot sauce (adjust to taste)
  • 1/2 tsp soy sauce
  • 1 tbsp of cornflour
  • 2 tbsp of olive oil
  • salt
  • freshly ground black pepper

Spicy sake dipping sauce

  • 75ml of sake, such as Yutaka cooking sake
  • 2 tbsp of soy sauce
  • 1/2 tsp sugar
  • 1 bird's eye chilli
  • 1 pinch of freshly ground black pepper

To serve

  • 1 tbsp of spring onions, finely sliced

Method

1
Set up a steamer in order to part-cook the cauliflower. Steam for a few minutes until just tender – the florets should not be fully cooked through or they will start to disintegrate. Set aside to cool completely
2
Alternatively, boil the florets for a couple of minutes in a pan of boiling water. Drain and cool completely
3
Preheat the oven to 200°C/gas mark 6. Line a baking tray with foil
4
Mix together the garlic powder, chilli flakes (if using) and oil in a bowl then season with a little salt and pepper. Lightly bash the garlic cloves with the flat of a knife or the palm of your hand then mix into the oil
5
Add the cooled cauliflower florets and gently toss to coat fully in the garlic oil. Spread out over the lined baking tray and roast in the centre of the oven for 10 minutes
6
Meanwhile, mix together the sriracha, soy sauce and cornflour in a pan. Place over a medium heat and cook for a few minutes, stirring regularly, until the sauce thickens – if too thick, add a dash of water to loosen
7
Remove from the heat and stir in the honey until everything is combined and smooth
8
Remove the baking tray from the oven. Pick out the whole garlic cloves and set aside for the dipping sauce. Toss the cauliflower in with the honey sauce until well coated (or transfer to a bowl to mix together if easier)
9
Spread back out on the baking tray and return to the oven for a further 10–12 minutes, or until the florets are golden and lightly charred at the edges
10
While this finishes in the oven, prepare the dipping sauce. Place all the ingredients in a small pan along with the reserved whole roasted garlic from before. Place over a medium heat and cook through for a few minutes to infuse and combine
11
Allow to cool slightly then transfer to a blender or food processor and pulse blitz briefly just to break down the whole garlic and chilli – it will still be a little chunky
12
Serve the cauliflower warm from the oven with the spicy dipping sauce and a sprinkle of spring onion slices to garnish