Mediterranean Hot Honey Roasted Cauliflower
This recipe transforms simple cauliflower into a bold and irresistible dish. Roasted until golden and crisp, the cauliflower is coated in a sweet-spicy hot honey glaze with Mediterranean herbs. It’s the perfect mix of heat, sweetness, and savory flavor—great as a side dish, appetizer, or even a vegetarian main.
Total Time: 30–35 minutes
Servings: 3–4
Ingredients
1 large head of cauliflower, cut into florets
2 tbsp olive oil
2 tbsp honey (or maple syrup for vegan option)
1–2 tsp hot sauce (adjust to taste)
1 tsp smoked paprika
½ tsp garlic powder
½ tsp dried oregano
Salt & black pepper, to taste
Fresh parsley, chopped (for garnish)
Lemon wedges (optional, for serving)
Instructions
Preheat the Oven
Set oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
Season the Cauliflower
In a large bowl, toss cauliflower florets with olive oil, smoked paprika, garlic powder, oregano, salt, and black pepper until evenly coated.
Roast
Spread cauliflower in a single layer on the baking sheet.
Roast for 20–25 minutes, flipping halfway through, until golden brown and slightly crisp.
Make the Hot Honey Glaze
In a small bowl, whisk together honey and hot sauce. Adjust spice level by adding more or less hot sauce.
Glaze & Serve
Remove cauliflower from oven, drizzle with hot honey mixture, and toss gently to coat.
Garnish with fresh parsley and serve with lemon wedges if desired.
Tips
Even roasting: Cut the cauliflower into uniform florets so they cook evenly.
Crispier texture: Don’t overcrowd the baking sheet—spread the florets in a single layer for better caramelization.
Adjusting spice: Start with less hot sauce and add more after roasting if you want extra heat.
Vegan option: Use maple syrup or agave instead of honey.
Serving idea: This dish tastes amazing both hot out of the oven and at room temperature, making it a great party side.
Variations
Herb twist: Add fresh thyme, rosemary, or dill along with oregano for more Mediterranean flavor.
Nutty crunch: Sprinkle with toasted pine nuts, almonds, or walnuts before serving.
Cheesy version: Crumble a little feta or goat cheese on top right after roasting.
Citrus boost: Finish with lemon zest or a squeeze of fresh lemon for brightness.
Different veggie: Try this same hot honey glaze on Brussels sprouts, carrots, or sweet potatoes.
Smoky depth: Use harissa paste instead of hot sauce for a North African–Mediterranean kick.
Q&A
Q: Can I make this in an air fryer?
A: Yes—air fry at 400°F (200°C) for 15–18 minutes, shaking halfway through until crispy and golden.
Q: Can I prepare this ahead of time?
A: It’s best served fresh, but you can roast the cauliflower earlier and drizzle with hot honey just before serving to revive the flavors.
Q: How spicy is this dish?
A: It depends on your hot sauce. Start mild and adjust to taste—you control the heat.
Q: Can I use frozen cauliflower?
A: Yes, but thaw and pat dry before roasting to avoid excess moisture and sogginess.
Q: What can I serve this with?
A: It pairs well with grilled chicken, salmon, or can be served over couscous or quinoa for a vegetarian meal.
Nutrition Facts
(per serving, 4 servings total)
Calories: ~140–160
Protein: ~3g
Carbohydrates: ~16g
Fat: ~8g
Fiber: ~4g
Sodium: ~220mg
(Approximate values; may vary depending on hot sauce and honey used.)
Conclusion
This Mediterranean hot honey roasted cauliflower is sweet, spicy, and savory all in one bite. With its crispy edges, tangy glaze, and fresh herb garnish, it’s a versatile dish that works as a side, snack, or vegetarian centerpiece. Easy to prepare and bursting with bold flavor, it’s a recipe that will quickly become a favorite for weeknights or gatherings.