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Sweet and Spicy Baked Cauliflower

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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.

Ingredients

Scale

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:

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, toss cauliflower florets with olive oil, salt, black pepper, garlic powder, smoked paprika, and red pepper flakes.
  3. Spread in a single layer on the prepared baking sheet.
  4. Roast for 25-30 minutes, flipping halfway through, until golden brown and crispy.

2. Make the Sweet & Spicy Sauce:

  1. In a small saucepan over medium heat, whisk together honey, soy sauce, sriracha, rice vinegar, garlic, and ginger.
  2. Simmer for 2-3 minutes, then stir in the cornstarch slurry and cook for another 1-2 minutes until thickened.
  3. Remove from heat and set aside.

3. Coat & Serve:

  1. Transfer the roasted cauliflower to a large bowl.
  2. Pour the sweet and spicy sauce over the cauliflower and toss until well coated.
  3. Garnish with sesame seeds, green onions, and extra red pepper flakes if desired.
  4. 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.

Find it online: https://ukfinda.com/sweet-and-spicy-baked-cauliflower/