My Recipe Box

Honey-Lemon-Glazed Cauliflower


Serves four.

  • by from Fine Cooking
    Issue 102

Use whatever variety of honey that you like best—a mild variety such as clover, or one with a stronger flavor like chestnut.

  • 1/4 cup extra-virgin olive oil
  • 1 medium head cauliflower (1-1/4 lb.), cored and cut into 1-inch florets (about 7 cups)
  • Kosher salt
  • 1 medium red onion, finely diced
  • 2 Tbs. honey
  • 1 tsp. ground coriander
  • 1/2 tsp. sweet smoked paprika
  • 1/4 tsp. crushed red pepper flakes
  • 2 Tbs. fresh lemon juice
  • 1/2 tsp. finely grated lemon zest
  • 1 Tbs. chopped fresh cilantro

Heat 3 Tbs. of the oil in a heavy duty 12-inch skillet (preferably cast iron) over medium-high heat. Add the cauliflower and 1/2 tsp. salt and stir to coat. Cook, without stirring, until the cauliflower is browned on one side, about 4 minutes. Turn each piece over and cook, without stirring, until evenly browned on the second side, about 4 minutes more. Reduce the heat to medium and continue cooking, stirring often, until browned all over, about 4 minutes longer.

Meanwhile, in a small bowl, stir 2 Tbs. water and the remaining 1 Tbs. oil with the onion, honey, coriander, paprika, and pepper flakes.

Add the onion mixture to the skillet and cook, stirring occasionally, until the onion is softened, about 1 minute. Continue cooking, stirring constantly, until most of the liquid has evaporated and the cauliflower is glazed, about 4 minutes. Transfer to a serving bowl, stir in the lemon juice and zest, and garnish with the cilantro. Serve immediately.

nutrition information (per serving):
Calories (kcal): 200; Fat (g): fat g 14; Fat Calories (kcal): 120; Saturated Fat (g): sat fat g 2; Protein (g): protein g 3; Monounsaturated Fat (g): 10; Carbohydrates (g): carbs g 20; Polyunsaturated Fat (g): 1.5; Sodium (mg): sodium mg 190; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 5;

Photo: Scott Phillips

I was not overly impressed as the red onion flavour was much too sharp for the mild cauliflower. I cooked the combination for a lot longer in order to ensure that the onion was cooked through and then the cauliflower become mushy. I will not make this again.

This cauliflower recipe is beyond delicious. It is full of flavor, and the honey and lemon is just a great touch. Even if you don't like cauliflower, guaranteed you will enjoy this dish. Have everything chopped and measured beforehand - this will make it very easy.

It's sort of a lot of trouble for a side dish, but WOW it is GOOD!!!

Very good!

Excellent recipe even for those who do not like cauliflower! Nice layering of flavors and textures. (I used cayenne in place of crushed red pepper). I tried it with and without cilantro and it's great either way. It's a keeper, and I will try different flavors of honey and paprika each time. Lots of possibilities....



Cookbooks, DVDs & More