I roast cauliflower until the edges turn caramel-gold, then glaze it with a sweet-heat mix so every bite lands with a little crunch, a little fire, and just enough sticky shine to keep me reaching for more.

Sweet and Spicy Baked Cauliflower

Why You’ll Love This Recipe

I balance sweet and spicy so it never feels one-note.
I keep the ingredient list practical, so I can make this any night of the week.
I roast hot for crispy edges, tender centers, and big flavor without frying.
I adjust the heat easily—mild for guests, fiery for me.
I serve it as a side, snack, or appetizer, so it never goes to waste.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 medium head cauliflower, cut into florets
2 tbsp olive oil
2 tbsp honey
2 tbsp sriracha
1 tbsp soy sauce
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
Salt and black pepper
Fresh cilantro, optional
Sesame seeds, optional Easy Plate Ideas

Directions

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
I cut the cauliflower into even florets, then toss with olive oil, salt, and pepper.
I whisk honey, sriracha, soy sauce, garlic powder, onion powder, and cumin.
I coat the florets in the sauce and spread them in a single layer.
I bake 20–25 minutes, flipping halfway, then finish with cilantro and sesame. Easy Plate Ideas

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes Easy Plate Ideas

Variations

Buffalo kick: I swap sriracha for buffalo sauce and add a little melted butter.
Curry glow: I add 1 tsp curry powder to the glaze and finish with lime.
BBQ-sweet: I trade honey for brown sugar and use BBQ sauce instead of sriracha.
Maple heat (vegan): I replace honey with maple syrup.
Extra-crispy: I add 1 tbsp cornstarch to the florets before the sauce for more crunch.

storage/reheating

I refrigerate leftovers in an airtight container for up to 3 days. I freeze on a sheet pan, then bag for up to 2 months. I reheat on a hot sheet (400°F/200°C) until sizzling at the edges so the florets crisp back up. Easy Plate Ideas

FAQs

Can I make this gluten-free?

I swap soy sauce for tamari or coconut aminos and keep everything else the same.

How do I make it milder or spicier?

I dial the sriracha down for mild heat or add cayenne/red pepper flakes for more fire.

Can I air-fry instead of bake?

I air-fry at 390°F (200°C) in a single layer, tossing once, until browned and tender (about 12–15 minutes).

Will frozen cauliflower work?

I blot thawed florets very dry first so the sauce sticks and the edges crisp instead of steaming.

What proteins does this pair with?

I love it beside grilled chicken, baked salmon, tofu, or a quinoa bowl for a full meal.

Conclusion

I love how quickly this comes together and how easy it is to tweak—more sweet, more heat, extra crunch—whatever I’m craving. Once the tray hits the table, I watch it disappear fast, so I usually make a little extra for late-night snacking.