Description
This Sweet Spicy Baked Cauliflower features a delightful blend of honey or maple syrup and sriracha, creating a perfect balance of sweetness and heat. Roasted until crispy on the outside and tender on the inside, it serves as a versatile side dish or a satisfying main course, garnished with fresh cilantro or green onions. Enjoy it warm over rice or quinoa for a delicious meal!
Ingredients
Scale
- 1 large head of cauliflower, cut into florets
- 3 tablespoons olive oil
- 2 tablespoons honey or maple syrup
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sriracha sauce (adjust to taste)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- Fresh cilantro or green onions for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Wash the cauliflower thoroughly under cold water to remove any dirt or debris.
- Cut the cauliflower into bite-sized florets, aiming for pieces about 1 to 1.5 inches wide.
- In a large mixing bowl, combine olive oil, honey (or maple syrup), soy sauce, sriracha, garlic powder, onion powder, smoked paprika, ground cumin, and a pinch of salt and pepper.
- Whisk the ingredients together until fully combined to create a smooth marinade.
- Add the cauliflower florets to the bowl with the marinade.
- Use your hands to gently toss the cauliflower until all pieces are evenly coated.
- Let the cauliflower sit in the marinade for about 10-15 minutes.
- Line a baking sheet with parchment paper or a silicone baking mat.
- Spread the marinated cauliflower florets in a single layer on the prepared baking sheet.
- Bake in the preheated oven for 25-30 minutes, tossing halfway through for even cooking.
- Check for golden brown and crispy edges, adding an extra 5 minutes if necessary.
- Remove the cauliflower from the oven and let it cool for a few minutes.
- Transfer to a serving platter and garnish with chopped fresh cilantro or sliced green onions if desired.
- Serve warm as a side dish, appetizer, or main dish over rice or quinoa.
- Allow any leftovers to cool completely before transferring to an airtight container.
- Store in the refrigerator for up to 3 days. Reheat in the oven before serving.
Notes
- Adjust the level of sriracha based on your spice preference.
- For a vegan option, use maple syrup instead of honey.
- This dish pairs well with a variety of proteins, making it versatile for meal planning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes