Smokey Honey Orange Glaze Cauliflower Roast
Ingredients
- 1 large cauliflower
- 2 carrots (cut diagonally)
- ⅔ cup small red potatoes (cut in quarters)
- 1 red onion (cut into a large dice)
- 1 cup orange juice
- ½ cup Apple Cider Vinegar
- ½ cup Brown Sugar (packed)
- ¼ cup honey (Substitute with Maple syrup or Agave)
- 1 teaspoon liquid smoke
- 2 tablespoons Cornstarch
- 1 tablespoons Chili Powder
- 1 tablespoons ground coriander
- ½ tablespoon ground cumin
- 1 tablespoon Olive Oil
- salt and pepper to taste
- Extra Virgin Olive Oil
Instructions
- 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