For the roasted cauliflower:
1 large head of cauliflower (approx. 900 g), cut into bite-sized florets
2 tbsp (30 ml) olive oil or cooking oil
3 garlic cloves, finely chopped
1 tsp turmeric powder
1/2 tsp salt
1/4 tsp black pepper
For the honey-style glaze:
3 tbsp (45 ml) soy sauce (or tamari for a gluten-free option)
2 tbsp (30 ml) honey
1 tbsp (15 ml) apple cider vinegar
1 tsp fresh ginger, grated
1/2 tsp turmeric (for extra golden-brown color)
Optional: 1/2 tsp chili powder, to taste
For garnish:
2 tbsp chopped cilantro or parsley
1 tbsp sesame seeds (white or black)
2 scallions, thinly sliced
Calculation and reference tools
Preparation
The recipe continues on the next page.
Preparation
Preheat the oven to 175°C. Line a large baking sheet with parchment paper or a silicone baking mat.
Prepare the cauliflower: Cut the cauliflower into bite-sized florets. Ensure they are uniform in size for even cooking; cut larger florets in half or quarters if necessary.
