Description
This Sweet and Spicy Baked Cauliflower recipe is a flavorful and satisfying dish that combines tender roasted cauliflower with a sticky, spicy-sweet glaze. Perfect as a side or main course, this Asian-inspired vegan dish is sure to please your taste buds!
Ingredients
Scale
Cauliflower:
- 1 medium head of cauliflower (cut into florets)
- 2 tablespoons olive oil
- 1 tablespoon cornstarch
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the sauce:
- ¼ cup honey or maple syrup
- 2 tablespoons sriracha
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 1 garlic clove (minced)
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare cauliflower: In a large bowl, toss cauliflower florets with olive oil, cornstarch, garlic powder, salt, and pepper until evenly coated. Spread on the baking sheet and roast for 25–30 minutes, flipping halfway through.
- Make the sauce: In a saucepan, combine honey/maple syrup, sriracha, soy sauce, rice vinegar, ginger, and garlic. Simmer, add cornstarch slurry, and cook until thickened.
- Coat cauliflower: Transfer roasted cauliflower to a bowl, pour the sauce over, toss to coat.
- Serve: Garnish with sesame seeds or scallions and serve hot.
Notes
- Adjust the sriracha to taste for more or less heat.
- This dish is great as a side or served over rice for a main course.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 10g
- Sodium: 370mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
