Description

This Sweet Spicy Baked Cauliflower recipe offers a flavorful, healthy twist on a classic vegetable side dish. Tender cauliflower florets are coated in a vibrant marinade combining honey, soy sauce, and spicy sriracha, then perfectly baked to crispy, caramelized edges. Garnished with fresh cilantro or green onions, this versatile dish works wonderfully as a side, appetizer, or even a main when served over grains.

Ingredients

Scale

Cauliflower

1 large head of cauliflower, cut into florets

Marinade

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

Garnish

Fresh cilantro or green onions for garnish (optional)

Instructions

Preheat the oven: Set your oven to 425°F (220°C) to ensure it reaches the ideal temperature for roasting the cauliflower to golden perfection.
Prepare the cauliflower: Thoroughly wash the cauliflower under cold running water to remove any dirt. Cut it into bite-sized florets approximately 1 to 1.5 inches wide to ensure even cooking.
Make the marinade: In a large mixing bowl, combine olive oil, honey or maple syrup, soy sauce or tamari, sriracha sauce, garlic powder, onion powder, smoked paprika, ground cumin, and a pinch of salt and pepper. Whisk everything together until the marinade is smooth and well blended.
Coat the cauliflower: Add the cauliflower florets to the bowl with the marinade. Gently toss using your hands or utensils to evenly coat each floret with the flavorful mixture.
Marinate: Let the coated cauliflower sit in the marinade for 10 to 15 minutes so the flavors infuse well.
Prepare the baking sheet: Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and promote even roasting.
Arrange the cauliflower: Spread the marinated cauliflower florets in a single layer on the prepared baking sheet to ensure they roast evenly and get crispy edges.
Bake: Place the baking sheet in the preheated oven and roast for 25-30 minutes. Toss the cauliflower halfway through cooking to ensure all sides crisp up evenly.
Check for doneness: Look for florets with golden brown and crispy edges; if needed, bake for an additional 5 minutes for extra crispiness.
Cool and garnish: Remove from the oven and allow the cauliflower to cool slightly. Transfer to a serving platter and garnish with freshly chopped cilantro or sliced green onions if desired.
Serve: Enjoy warm as a delicious side dish, a flavorful appetizer, or over rice or quinoa as a main meal.
Store leftovers: Let any leftovers cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3 days for best freshness.

Notes

Adjust the amount of sriracha to control the spiciness according to your preference.
You can substitute honey with maple syrup for a vegan option.
Using tamari instead of soy sauce makes the recipe gluten-free.
For extra crispy edges, broil the cauliflower for 1-2 minutes at the end of baking, watching carefully to avoid burning.
This dish pairs well with grains like quinoa or brown rice to make it a complete meal.
Store leftovers in the refrigerator and reheat in an oven or air fryer to retain crispiness.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Keywords: baked cauliflower, spicy cauliflower, healthy cauliflower recipe, roasted cauliflower, vegetarian side dish, gluten-free, vegan option, spicy baked vegetables