This sweet and spicy baked cauliflower is a delicious, healthy dish that delivers the perfect balance of heat and sweetness. Roasted to crispy perfection and coated in a flavorful glaze, this dish makes a great appetizer, side, or even a meatless main course.
Why You’ll Love This Recipe
- Crispy and flavorful – Roasting brings out a delicious crunch with a sticky glaze.
- Healthy and light – A nutritious alternative to fried cauliflower wings.
- Easy to make – Simple ingredients and quick preparation.
- Perfect balance – A mix of spicy, sweet, and tangy flavors.
- Versatile – Serve as a side dish, snack, or over rice for a full meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cauliflower:
- Cauliflower florets
- Olive oil
- Salt
- Pepper
- Garlic powder
For the Sweet & Spicy Glaze:
- Honey or maple syrup
- Sriracha or hot sauce
- Soy sauce (or tamari for gluten-free)
- Rice vinegar
- Garlic (minced)
- Ginger (grated)
- Cornstarch (for thickening)
For Garnish (Optional):
- Sesame seeds
- Green onions
- Red pepper flakes
Directions
- Preheat the Oven: Set the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare the Cauliflower: Toss the cauliflower florets with olive oil, salt, pepper, and garlic powder. Spread evenly on the baking sheet.
- Bake: Roast for 20-25 minutes, flipping halfway, until golden and crispy.
- Make the Glaze: In a saucepan over medium heat, whisk together honey, sriracha, soy sauce, vinegar, garlic, and ginger. In a small bowl, mix cornstarch with water, then stir into the sauce until thickened.
- Coat the Cauliflower: Toss the roasted cauliflower in the glaze until well coated.
- Serve: Garnish with sesame seeds and green onions. Serve immediately.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Variations
- Extra Crispy: Toss the cauliflower in a light cornstarch coating before roasting.
- Vegan Option: Use maple syrup instead of honey.
- Mild Version: Reduce the sriracha for a less spicy kick.
- Asian-Inspired: Add a splash of hoisin sauce for extra depth.
- Buffalo Style: Swap the sweet glaze for buffalo sauce.
Storage/Reheating
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in the oven at 375°F (190°C) for 10 minutes or air fry for extra crispiness.
- Freezing: Not recommended, as the cauliflower may become soggy.
FAQs
Can I use frozen cauliflower?
Yes, but thaw and pat dry before roasting to avoid excess moisture.
How do I make the sauce thicker?
Increase the cornstarch mixture slightly and cook until it thickens.
Can I make this dish ahead of time?
You can roast the cauliflower in advance and reheat before tossing in the glaze.
What can I serve this with?
Enjoy it as a snack, with rice, or alongside roasted veggies.
Is this dish gluten-free?
Yes! Just use tamari instead of soy sauce.
Can I make this in an air fryer?
Yes! Air fry at 400°F (200°C) for 15 minutes, shaking halfway.
How can I reduce the spice level?
Use less sriracha and balance it with more honey or maple syrup.
Can I add other vegetables?
Absolutely! Bell peppers or carrots roast well alongside the cauliflower.
What’s the best oil to use?
Olive oil works well, but avocado oil is a great high-heat alternative.
Can I use this glaze on other foods?
Yes! Try it on tofu, chicken, or even roasted chickpeas.
Conclusion
Sweet and spicy baked cauliflower is a perfect blend of crispy, flavorful, and nutritious. Whether served as a side, snack, or main dish, this recipe will quickly become a favorite. Try it with rice, in tacos, or as a fun party appetizer!
Sweet and Spicy Baked Cauliflower
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Diet: Vegetarian
Description
This oven-baked cauliflower is tossed in a delicious sweet and spicy glaze, making it crispy on the outside and tender inside. It’s a healthier alternative to fried cauliflower wings and is packed with bold flavors from honey (or maple syrup), sriracha, garlic, and soy sauce. Perfect as an appetizer, side dish, or meatless main!
Ingredients
For the Cauliflower:
- 1 medium cauliflower, cut into bite-sized florets
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Sweet and Spicy Glaze:
- 3 tablespoons honey (or maple syrup for vegan)
- 2 tablespoons sriracha (adjust to taste)
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon rice vinegar or apple cider vinegar
- 1 teaspoon sesame oil (optional, for extra flavor)
- 1 teaspoon grated ginger (or 1/2 teaspoon ground ginger)
- 1 clove garlic, minced
- 1 teaspoon cornstarch + 2 tablespoons water (to thicken)
For Garnish (Optional):
- 1 tablespoon sesame seeds
- 2 tablespoons chopped green onions
Instructions
-
Preheat & Prep Cauliflower:
- Preheat oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
-
Season & Bake:
- In a large bowl, toss cauliflower florets with olive oil, garlic powder, paprika, salt, and black pepper.
- Spread evenly on the baking sheet and bake for 20-25 minutes, flipping halfway, until golden brown and crispy.
-
Make the Sauce:
- In a small saucepan over medium heat, whisk together honey, sriracha, soy sauce, vinegar, sesame oil, ginger, and garlic.
- In a separate small bowl, mix cornstarch with water to create a slurry, then stir it into the sauce.
- Simmer for 1-2 minutes, stirring constantly, until the sauce thickens. Remove from heat.
-
Toss & Serve:
- Pour the sweet and spicy glaze over the baked cauliflower and toss to coat.
- Garnish with sesame seeds and green onions.
- Serve immediately with rice, quinoa, or as an appetizer.
Notes
For extra crispiness, toss cauliflower in 1 tablespoon cornstarch before baking.
Adjust spice level by adding more or less sriracha.
Serve with a side of ranch or yogurt dip to balance the heat.
Store leftovers in the fridge for up to 3 days; reheat in the oven for crispiness.
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