Smokey Honey Orange Glaze Cauliflower Roast
Nija Clark | The Vgn Way
carrots (cut diagonally)
small red potatoes (cut in quarters)
red onion (cut into a large dice)
Apple Cider Vinegar
Brown Sugar (packed)
honey (Substitute with Maple syrup or Agave)
salt and pepper to taste
Extra Virgin Olive Oil
Preheat oven to 425°F
Wash, clean and cut carrots and potatoes.
Toss with a little EVOO and set aside.
To prepare the whole cauliflower, remove excess leaves and any tough exterior stalks so just the florets are visible.
Trim the stock so the cauliflower is able to sit flat into a roasting pan or skillet.
Be careful not to cut too deep into the bottom so the florets doesn't come apart from the head of cauliflower in a small bowl add 2 tablespoon of cornstarch to 2 tablespoon of water.
Whisk together and set aside In a small saucepan, combine orange juice, cider vinegar, brown sugar, honey, chili powder, coriander, smoke and cumin.
Bring to a boil, reduce heat and add cornstarch mixture.
Place the cauliflower upside down in dutch oven or large oven proof skillet so the bottom is exposed.
Pour enough tablespoons of sauce into the bottom so it gets into the florets, make sure to leave enough to cover top.
Flip back over and pour sauce on top.
Use a brush to coat the entire cauliflower with the sauce.
Surround the cauliflower with the carrots, potatoes, onion, cover with foil. Roast for 45 minutes.
It should have a nice deep brown color.
Use some of sauce to baste the cauliflower.
Continue to roast for another 20 until cauliflower center stalk is tender (depending on size of cauliflower) or until a knife easily pierces the core.
Let cool for 10 minutes and serve