Cranberry Honey Glazed Cauliflower with Parmesan Crust
Description
This dish turns humble cauliflower into a festive, flavorful side. The cauliflower florets are roasted to a golden crisp, then coated in a sweet-tart cranberry-honey glaze and topped with a crunchy Parmesan crust. Perfect for holiday dinners, special occasions, or whenever you want to elevate a simple vegetable. The combination of tangy cranberries, natural sweetness from honey, and nutty Parmesan creates a balance of flavors and textures that’s irresistible.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 45–50 minutes
Servings: 4–6
Ingredients
For the Cauliflower:
1 large head cauliflower, cut into bite-sized florets
2 tbsp olive oil
Salt and freshly ground black pepper, to taste
For the Cranberry Honey Glaze:
1/2 cup fresh or frozen cranberries
3 tbsp honey (or maple syrup for vegan option)
1 tbsp orange juice
1 tsp apple cider vinegar (optional, adds a tang)
Pinch of salt
For the Parmesan Crust:
1/2 cup grated Parmesan cheese
1/4 cup panko breadcrumbs (optional for extra crunch)
1/2 tsp garlic powder
1/4 tsp black pepper
1–2 tbsp or olive oil
Instructions
1. Preheat the Oven
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
2. Prepare the Cauliflower
Toss the cauliflower florets with olive oil, salt, and pepper. Spread them evenly on the baking sheet.
Roast for 20–25 minutes until they start turning golden and tender.
3. Make the Cranberry Honey Glaze
While the cauliflower roasts, combine cranberries, honey, orange juice, vinegar, and a pinch of salt in a small saucepan.
Cook over medium heat for 5–7 minutes, stirring occasionally, until cranberries burst and the mixture thickens slightly.
Mash lightly with a fork or leave some whole for texture.
4. Prepare the Parmesan Crust
In a small bowl, mix Parmesan, panko (if using), garlic powder, pepper, and melted butter. Set aside.
5.Glaze and Top Cauliflower
Remove roasted cauliflower from the oven and drizzle with cranberry honey glaze.
Sprinkle the Parmesan mixture evenly over the cauliflower.
6. Bake Again
Return the cauliflower to the oven and bake for another 7–10 minutes, until the Parmesan crust is golden and crispy.
7. Serve
Transfer to a serving platter, drizzle with any remaining glaze, and serve warm.
Tips & Tricks
Cranberries: If using fresh cranberries, you can also soak them in warm water for 5 minutes to soften slightly.
Crunch: For extra crunch, broil for 1–2 minutes at the end, watching carefully to prevent burning.
Make Ahead: You can make the glaze a day ahead and reheat slightly before adding to roasted cauliflower.
Vegan Option: Use maple syrup instead of honey and skip the Parmesan or use a vegan Parmesan alternative.
Q&A
Q: Can I use frozen cauliflower?
A: Yes! Thaw and pat dry first. Roast a bit longer if needed to get a golden color.
Q: Can I add nuts?
A: Absolutely! Toasted walnuts or pecans sprinkled on top after baking add extra texture and flavor.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven to keep the crust crispy.
Q: Can this be made gluten-free?
A: Yes, simply omit panko or use gluten-free breadcrumbs.
This recipe balances sweet, tangy, and savory elements beautifully, turning ordinary cauliflower into a show-stopping dish.