Sweet and Spicy Baked Cauliflower is a bold, flavorful dish that perfectly balances crispy roasted cauliflower with a sticky, sweet, and spicy glaze. Whether served as an appetizer, side dish, or meatless main course, this dish is packed with flavor and easy to make. It’s a healthier alternative to fried cauliflower wings while still delivering a satisfying crunch and irresistible taste.
Why You’ll Love This Recipe
- Crispy and Flavorful – Perfectly roasted cauliflower coated in a sticky, spicy glaze.
- Healthier Alternative – Baked instead of fried for a lighter dish.
- Easy to Make – Simple ingredients and minimal prep time.
- Versatile – Serve as an appetizer, side, or meatless main dish.
- Customizable Heat Level – Adjust the spice to your preference.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cauliflower:
- Cauliflower (cut into florets)
- Olive oil
- Cornstarch
- Garlic powder
- Salt and black pepper
For the Sweet and Spicy Sauce:
- Honey or maple syrup
- Soy sauce (or tamari for gluten-free)
- Sriracha or chili paste
- Rice vinegar
- Garlic (minced)
- Ginger (grated)
- Cornstarch (to thicken)
- Sesame oil (for extra depth)
Optional Garnishes:
- Sesame seeds
- Green onions
- Red pepper flakes
- Chopped cilantro
Directions
Roast the Cauliflower:
- Preheat Oven – Set to 425°F (220°C) and line a baking sheet with parchment paper.
- Season and Coat – Toss cauliflower florets with olive oil, cornstarch, garlic powder, salt, and black pepper.
- Bake Until Crispy – Spread evenly on the baking sheet and roast for 25-30 minutes, flipping halfway.
Make the Sweet and Spicy Sauce:
- Simmer the Sauce – In a saucepan, combine honey, soy sauce, sriracha, rice vinegar, garlic, and ginger. Bring to a simmer.
- Thicken with Cornstarch – Mix cornstarch with a little water, then stir into the sauce. Simmer until thickened.
Coat and Serve:
- Toss the Cauliflower – Transfer roasted cauliflower to a bowl and toss with the sweet and spicy sauce.
- Garnish – Sprinkle with sesame seeds, green onions, and red pepper flakes. Serve hot.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Extra Crispy – Use panko breadcrumbs for added crunch.
- Mild Version – Reduce the sriracha for a less spicy glaze.
- Buffalo Style – Swap the sauce for buffalo hot sauce.
- Asian-Inspired – Add hoisin sauce for a richer glaze.
- Air Fryer Option – Cook at 375°F for 15-20 minutes, shaking halfway.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Reheating: Warm in the oven at 375°F for 10 minutes to maintain crispiness.
- Freezing: Not recommended, as cauliflower may become soggy.
FAQs
Can I use frozen cauliflower?
Yes, but thaw and pat dry before roasting for better texture.
How do I make this dish vegan?
Use maple syrup instead of honey and tamari instead of soy sauce.
What’s the best way to get crispy cauliflower?
Coating with cornstarch and roasting at high heat ensures a crispy texture.
Can I make the sauce in advance?
Yes! Store in the fridge for up to 5 days and reheat before tossing with cauliflower.
What can I serve with this dish?
Rice, quinoa, or a fresh salad complement it well.
How do I adjust the spice level?
Add more honey for sweetness or reduce sriracha for less heat.
Can I use a different type of vinegar?
Yes! Apple cider vinegar or white vinegar works well.
How do I prevent the cauliflower from getting soggy?
Roast in a single layer and avoid overcrowding the baking sheet.
What other vegetables can I use?
Broccoli, Brussels sprouts, or bell peppers make great substitutes.
Can I make this without cornstarch?
Yes, but the cauliflower won’t be as crispy. Try arrowroot powder as an alternative.
Conclusion
Sweet and Spicy Baked Cauliflower is a deliciously crispy, flavor-packed dish that’s easy to make and perfect for any occasion. Whether you’re looking for a healthy snack, a side dish, or a meatless main course, this recipe is sure to satisfy your cravings. Try it today and enjoy the perfect balance of heat, sweetness, and crunch!
PrintSweet and Spicy Baked Cauliflower
This Sweet and Spicy Baked Cauliflower is crispy, caramelized, and packed with bold flavors! Roasted to golden perfection and coated in a sticky, sweet, and slightly spicy sauce, it’s the perfect vegetarian appetizer, side dish, or meatless main.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Appetizer, Side Dish
- Method: Roasting
- Cuisine: Asian-Inspired
Ingredients
For the Cauliflower:
- 1 medium head of cauliflower, cut into florets
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes (optional, for heat)
For the Sweet and Spicy Sauce:
- ¼ cup honey (or maple syrup for vegan option)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)
For Garnish:
- 1 tablespoon sesame seeds
- 2 tablespoons chopped green onions
- 1 teaspoon extra red pepper flakes (optional)
Instructions
1. Roast the Cauliflower:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss cauliflower florets with olive oil, salt, black pepper, garlic powder, smoked paprika, and red pepper flakes.
- Spread in a single layer on the prepared baking sheet.
- Roast for 25-30 minutes, flipping halfway through, until golden brown and crispy.
2. Make the Sweet & Spicy Sauce:
- In a small saucepan over medium heat, whisk together honey, soy sauce, sriracha, rice vinegar, garlic, and ginger.
- Simmer for 2-3 minutes, then stir in the cornstarch slurry and cook for another 1-2 minutes until thickened.
- Remove from heat and set aside.
3. Coat & Serve:
- Transfer the roasted cauliflower to a large bowl.
- Pour the sweet and spicy sauce over the cauliflower and toss until well coated.
- Garnish with sesame seeds, green onions, and extra red pepper flakes if desired.
- Serve warm and enjoy!
Notes
- Extra Crispy? Toss cauliflower in 1 tablespoon cornstarch before roasting.
- Mild Version: Reduce sriracha to 1 teaspoon for less heat.
- Air Fryer Option: Air fry at 400°F for 15 minutes, shaking halfway.
- Storage: Best enjoyed fresh, but leftovers keep in the fridge for 2-3 days.