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Maple Sriracha Cauliflower

Maple Sriracha Cauliflower

This Maple Sriracha Cauliflower is crispy, sweet, spicy, and completely addictive. Roasted florets are coated in a glossy maple sriracha glaze for the perfect veggie side or appetizer.
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Prep Time 10 minutes
Cook Time 25 minutes
0 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: American, Asian-Inspired
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Cauliflower
  • 1 large head cauliflower, cut into florets (about 5 cups)
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
Maple Sriracha Sauce
  • 3 tbsp pure maple syrup
  • 2 tbsp sriracha
  • 1 tbsp soy sauce or tamari
  • 1 tsp rice vinegar or apple cider vinegar
  • 1/2 tsp garlic powder
Optional Garnishes
  • sliced green onions for garnish
  • sesame seeds for garnish
  • lime wedges for serving

Equipment

  • Baking Sheet
  • Parchment Paper
  • Mixing bowl
  • Whisk

Method
 

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, toss the cauliflower florets with olive oil, sea salt, and black pepper until evenly coated.
  3. Spread the cauliflower in a single layer on the prepared baking sheet, making sure the florets are not overcrowded.
  4. Roast for 20 minutes, flipping the florets halfway through, until the edges are browned and starting to crisp.
  5. While the cauliflower roasts, whisk together the maple syrup, sriracha, soy sauce or tamari, vinegar, and garlic powder in a small bowl.
  6. Remove the cauliflower from the oven and drizzle the maple sriracha sauce over the florets. Toss carefully on the baking sheet (or in a bowl) until well coated.
  7. Return the cauliflower to the oven and roast for an additional 5 minutes, or until the glaze is sticky and glossy.
  8. Transfer the Maple Sriracha Cauliflower to a serving platter and garnish with sliced green onions, sesame seeds, and lime wedges if desired.

Notes

For a milder heat, reduce the sriracha to 1 tablespoon and add an extra teaspoon of maple syrup. For extra crispiness, roast the cauliflower 5 minutes longer before adding the glaze.