Description
Sweet and Spicy Baked Cauliflower is a flavorful Asian-inspired side dish that features tender roasted cauliflower florets tossed in a sticky, sweet, and spicy sauce made with honey, sriracha, soy sauce, and fresh ginger. This easy-to-make recipe combines roasting and baking techniques to caramelize the sauce perfectly while keeping the cauliflower crispy on the edges. It’s a great vegetarian option that can also be served as a light main when paired with rice.
Ingredients
Scale
Cauliflower
- 1 medium head cauliflower, cut into bite-sized florets
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Sweet and Spicy Sauce
- ¼ cup honey
- 2 tablespoons sriracha
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon garlic powder
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Garnish
- 1 tablespoon sesame seeds (optional)
- 2 green onions, sliced
Instructions
- Preheat and Prepare Cauliflower: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large bowl, toss the cauliflower florets with olive oil, salt, and black pepper ensuring they are evenly coated.
- Roast the Cauliflower: Spread the cauliflower evenly on the prepared baking sheet. Roast in the oven for 25–30 minutes, flipping the florets halfway through, until they turn golden brown and become tender.
- Make the Sauce: While the cauliflower roasts, combine honey, sriracha, soy sauce, rice vinegar, garlic powder, and freshly grated ginger in a small saucepan over medium heat. Bring the mixture to a gentle simmer.
- Thicken the Sauce: Stir in the cornstarch slurry and cook for an additional 2–3 minutes, stirring constantly, until the sauce thickens to a glossy, sticky consistency. Remove the pan from heat.
- Toss Cauliflower with Sauce: Once the cauliflower is roasted, transfer it to a large bowl and pour the sweet and spicy sauce over it. Toss thoroughly so each floret is well coated with the sauce.
- Caramelize the Coated Cauliflower: Return the coated cauliflower to the baking sheet and bake for another 5 minutes to allow the sauce to caramelize and cling to the florets.
- Garnish and Serve: Remove from oven and sprinkle with sesame seeds and sliced green onions. Serve warm as a side dish or over rice for a light main course.
Notes
- Adjust the heat level by adding more or less sriracha according to your preference.
- For a vegan variation, substitute honey with maple syrup or agave nectar.
- This dish pairs wonderfully as a side to grilled meats or tofu, or can be served over steamed rice for a filling vegetarian meal.
- Make sure to spread the cauliflower florets evenly on the baking sheet to ensure even roasting and caramelization.
