Honey Lemon Glazed Cauliflower Recipes

Steps:

• Cut 1 small cauliflower into large florets. Toss with 2 tablespoons olive oil on a foil-lined baking sheet; season with salt and pepper. Roast at 450˚ F, tossing halfway through, until browned and tender, 25 to 30 minutes. Mix 1 tablespoon each Dijon mustard and date syrup and 1 teaspoon balsamic vinegar. Pour over the cauliflower and toss; roast until glazed, 10 minutes. Sprinkle with parsley.

Steps:

• 1. Heat 3 tbsp. oil in a heavy duty 12-inch skillet (preferably cast iron) over medium-high heat. Add the cauliflower and 1/2 tsp. salt - 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.
• 2. Meanwhile, in a small bowl, stir 3 tbsp. water and the remaining 1 tbsp. oil with the onion, honey, ground coriander, paprika and pepper flakes.
• 3. 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.
• 4. Transfer to a serving bowl, stir in the lemon juice and zest and garnish with the cilantro. Serve immediately.

Steps:

• Heat 3 tablespoons oil in a heavy duty 12-inch skillet (preferably cast iron) over medium-high heat. Add the cauliflower and 1/2 teaspoons 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 tablespoons water and the remaining 1 tablespoons oil with the onion, honey, ground 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.