Name: Sweet and Savory Glazed Baked Cauliflower
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Asian-Inspired
Ingredients: 1 large head cauliflower, cut into florets; 2 tbsp olive oil; Salt and pepper, to taste; ¼ cup maple syrup (or honey); 2 tbsp soy sauce (or tamari for gluten-free); 1 tbsp apple cider vinegar; 1 tsp garlic powder (or 2 cloves garlic, minced); ½ tsp ginger powder (or fresh grated ginger); Optional: sesame seeds and chopped green onions for garnish

Why You’ll Love This Recipe

I love how this dish transforms humble cauliflower into something truly special. The maple-soy glaze caramelizes beautifully, creating a glossy, slightly sticky coating that balances sweet, salty, and umami in every bite. It’s an easy side that’s full of flavor and flair.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 large head cauliflower, cut into florets
2 tablespoons olive oil
Salt and pepper, to taste
¼ cup maple syrup (or honey)
2 tablespoons soy sauce (or tamari for gluten‑free)
1 tablespoon apple cider vinegar
1 teaspoon garlic powder (or 2 cloves minced garlic)
½ teaspoon ginger powder (or fresh grated ginger)
Optional: sesame seeds and chopped green onions for garnish

directions

I start by preheating the oven to 425 °F and lining a baking sheet with parchment paper.

In a large bowl, I toss the cauliflower florets with olive oil, salt, and pepper until they’re well coated.

Then I spread them out on the baking sheet in a single layer and roast for about 20–25 minutes, flipping halfway through, until they’re golden and tender.

While the cauliflower roasts, I whisk together the maple syrup, soy sauce, apple cider vinegar, garlic powder, and ginger powder in a small bowl.

Once the cauliflower is roasted, I take it out and drizzle the glaze over the florets. I gently toss to coat everything evenly, then return the tray to the oven for another 5–7 minutes until the glaze is sticky and bubbling.

I finish by transferring the glazed cauliflower to a serving dish and sprinkling it with sesame seeds and green onions. I serve it warm.

Servings and timing

This recipe serves 4. It takes 10 minutes to prep, 30 minutes to cook, and totals 40 minutes. Each serving is approximately 300 kcal.

Variations

I like to add a pinch of red pepper flakes to the glaze for some heat, or a splash of toasted sesame oil for deeper flavor. You can also add bell peppers or carrots to roast alongside the cauliflower.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven or air fryer at 375°F until warmed through and crisp again.

FAQs

Can I use frozen cauliflower?

Yes, I thaw it and pat it dry well before roasting to avoid sogginess.

Can I use honey instead of maple syrup?

Absolutely. I swap it 1:1 based on what I have or prefer.

What if I don’t have apple cider vinegar?

I use rice vinegar or lemon juice as good alternatives.

Can I make this ahead of time?

I roast the cauliflower and keep the glaze separate. Then I reheat and glaze just before serving.

Is this recipe vegan and gluten-free?

Yes, if I use maple syrup and tamari, it’s both vegan and gluten-free.

Conclusion

This sweet and savory glazed cauliflower is an easy and delicious way to bring more veggies to the table. It’s bold, sticky, and satisfying—perfect for pairing with grains or proteins, or serving on its own as a standout side.