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Honey-Lemon-Glazed Cauliflower

Scott Phillips

Servings: four.

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

Nutritional Information

  • Calories (kcal) : 200
  • Fat Calories (kcal): 120
  • Fat (g): 14
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 0
  • Sodium (mg): 190
  • Carbohydrates (g): 20
  • Fiber (g): 5
  • Protein (g): 3


  • 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.


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Reviews (8 reviews)

  • Hassab | 08/26/2021

    I roasted it because I'm lazy, but it was delicious all the same! For anyone interested in a no-fuss version, toss it all in a bowl (except the fresh cilantro) and then roast it on a baking sheet, occasionally stirring, until cauliflower is soft, then toss with a bit more salt, and top with cilantro—definitely a keeper.

  • Itsgigi | 12/15/2014

    FABULOUS!!! What a different taste! I cut the recipe in half because there were just 2 of us, but I think I could have eaten the whole thing by myself!!! Great addition to any meal! Thanks gain CF!!!

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