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

Scale

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

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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.