Description
This Sweet Spicy Baked Cauliflower features crispy florets coated in a flavorful blend of honey or maple syrup, sriracha, and spices. It’s a nutritious and easy-to-make dish that works well as a side or main course, perfect for adding a kick to your meal!
Ingredients
Scale
- 1 large head of cauliflower, cut into florets
- 3 tablespoons olive oil
- 2 tablespoons honey or maple syrup
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sriracha sauce (adjust to taste)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- Fresh cilantro or green onions for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Cut the cauliflower into bite-sized florets, aiming for 1 to 2 inches in size. Rinse under cold water and pat dry with a towel.
- In a large mixing bowl, combine olive oil, honey (or maple syrup), soy sauce, sriracha, garlic powder, onion powder, smoked paprika, ground cumin, and a pinch of salt and pepper. Whisk until smooth.
- Add the cauliflower florets to the marinade and toss gently until evenly coated.
- Line a baking sheet with parchment paper and spread the marinated cauliflower in a single layer, ensuring they are not overcrowded.
- Roast in the preheated oven for 25-30 minutes, tossing halfway through for even browning.
- For extra crispiness, broil for an additional 2-3 minutes at the end, watching closely to prevent burning.
- Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro or green onions if desired.
- Serve as a side dish or over rice or quinoa. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- Adjust the level of sriracha to your preferred spice level.
- For a vegan option, substitute honey with maple syrup or agave nectar.
- Experiment with different spices or hot sauces for varied flavors.
- Add nuts or seeds during the last few minutes of roasting for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes