Ingredients
- 1 large cauliflower, cut into florets
- 60 ml Québec maple syrup
- 30 ml Dijon mustard
- 30 ml olive oil
- 15 ml cider vinegar
- 1 garlic clove, minced
- 1 tsp kosher salt
- ½ tsp black pepper
Method
- Heat the oven to 190 °C and line a roasting pan.
- Whisk the maple syrup, mustard, oil, vinegar, garlic, salt, and pepper.
- Toss the cauliflower with two-thirds of the sauce and spread it in one layer.
- Roast for 25 minutes, turn the florets, and brush with the remaining sauce.
- Roast 8–10 minutes more, until browned and tender.
Conversion and rationale
Original sweetener (classic version): 50 g granulated sugar in a traditional sweet-and-sour cauliflower glaze
Conversion used: Replace 50 g sugar with 60 ml maple syrup; reduce any accompanying vinegar or stock by 15 ml and bake at 190 °C instead of 205 °C.
Why Quebec maple syrup: Maple gives the classic sweet-tart glaze a woodsy depth that suits browned cauliflower and mustard. It also keeps the sweetener local to Québec and avoids refined sugar.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →