Description
This sweet and spicy baked cauliflower is roasted to crispy perfection and glazed with a sticky, fiery sauce that balances heat and sweetness. It’s a fast, flexible, and addictive dish that works as a snack, side, or appetizer.
Ingredients
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, to taste
Fresh cilantro, optional
Sesame seeds, optional
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut cauliflower into even florets and toss with olive oil, salt, and pepper.
- In a bowl, whisk together honey, sriracha, soy sauce, garlic powder, onion powder, and cumin.
- Coat cauliflower florets in the sauce and spread in a single layer on the baking sheet.
- Bake for 20–25 minutes, flipping halfway through, until golden and tender with crisp edges.
- Finish with chopped cilantro and sesame seeds, if using. Serve hot.
Notes
Swap sriracha with buffalo sauce and add melted butter for a tangy twist.
Add curry powder and finish with lime juice for a spiced version.
Use BBQ sauce and brown sugar for a smoky-sweet take.
Replace honey with maple syrup for a vegan option.
Add cornstarch for extra crispiness.
Store leftovers up to 3 days or freeze up to 2 months.
Reheat at 400°F until edges are sizzling for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 140
- Sugar: 8g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg