To me this has a General Tso’s kind of flavor. The sauce has an enticing combination of flavors – sweet (from honey), sour (from the vinegar) and umami – the 5th sense – (from the gluten free soy sauce) with a small addition of gluten free hoisin sauce. The cauliflower is roasted in florets and then tossed in the sauce, which has been heated through.
Pre-heat oven to 350 degrees F.
1 large head of cauliflower – cut into smallish florets
1 – 2 tbsp. olive oil
Toss cauliflower in oil seasoned with salt and freshly ground black pepper.
Roast in the oven, turning cauliflower over every once in a while, for an hour.
2 tbsp. rice vinegar
2 tbsp. soy sauce (I used Tamari Organic gluten free low sodium soy sauce)
2 tbsp. organic honey
2 tsp. Hoisin sauce (I used Premier Japan Organic Gluten free Hoisin Sauce – also suitable for vegans)
Whisk all ingredients together in a bowl.
Transfer to a saucepan, bring to a boil then simmer for 5 minutes.
Pour over cauliflower and serve.