Description
A quick and delicious Sweet and Spicy Roasted Cauliflower recipe, perfect for weeknight dinners, packed with flavor and nutrition.
Ingredients
Scale
- 1 medium head of cauliflower, cut into florets
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes (optional)
- ¼ cup honey or maple syrup
- 2 tablespoons soy sauce or tamari
- 1 tablespoon sriracha
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- 1 tablespoon sesame seeds
- 2 tablespoons chopped green onions
- 1 teaspoon extra red pepper flakes (optional)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss cauliflower florets with olive oil, salt, black pepper, garlic powder, smoked paprika, and red pepper flakes. Spread in a single layer on the baking sheet.
- Roast for 25 to 30 minutes, flipping halfway, until golden brown and crispy.
- In a small saucepan, whisk together honey, soy sauce, sriracha, rice vinegar, garlic, and ginger. Simmer for 2 to 3 minutes, then stir in the cornstarch slurry and cook for another 1 to 2 minutes until thickened. Remove from heat and set aside.
- Transfer the roasted cauliflower to a large bowl. Pour the sweet and spicy sauce over the cauliflower and toss until well coated.
- Garnish with sesame seeds, green onions, and extra red pepper flakes if desired. Serve warm.
Notes
Feel free to customize by adding other vegetables or adjusting spice levels to your preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 157
- Sugar: 14g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg