Description
Maple Sriracha Cauliflower – Crispy, Sweet & Spicy
Crispy roasted cauliflower tossed in a sticky, sweet-spicy maple-sriracha glaze. Perfect as a main, side, or appetizer!
Ingredients
For the Cauliflower:
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1 medium head of cauliflower (about 2–2.5 lbs), cut into bite-sized florets
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2 tbsp olive oil (or avocado oil)
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Salt & black pepper, to taste
For the Sticky Glaze:
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¼ cup pure maple syrup
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2–3 tbsp sriracha (adjust for heat preference)
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1 tbsp soy sauce (or tamari/coconut aminos for GF)
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1 tsp rice vinegar (or lime juice)
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1 garlic clove, grated
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Optional: pinch of chili flakes or a few drops of toasted sesame oil
To Garnish:
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Sliced green onions
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Toasted sesame seeds
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Optional: fresh cilantro or lime wedges
Instructions
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Preheat & Prep:
Preheat oven to 425°F (220°C). Toss cauliflower florets with olive oil, salt, and pepper. Spread in a single layer on a parchment-lined baking sheet, leaving space between florets. -
Roast to Crispy Gold:
Roast for 25–30 min, flipping halfway, until edges are caramelized and stems are tender. -
Whisk the Glaze:
In a small saucepan, combine maple syrup, sriracha, soy sauce, rice vinegar, and grated garlic. Simmer gently 2–3 min until slightly thickened and syrupy. -
Toss & Coat:
Place roasted cauliflower in a large mixing bowl. Pour warm glaze over florets and gently toss until evenly coated. -
Garnish & Serve:
Transfer to a serving platter. Top with sliced green onions, toasted sesame seeds, and optional cilantro or lime wedges. Serve immediately for maximum crisp-tender texture.
Notes
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Soggy cauliflower? Don’t overcrowd the pan and ensure the oven is fully preheated.
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Less spicy: Start with 1 tbsp sriracha and add extra maple-soy mix for a milder portion.
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Make ahead: Cut florets or mix glaze in advance. Roast & glaze just before serving.
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Variations:
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Swap half the cauliflower for broccoli.
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Replace sriracha with gochujang for deeper fermented heat.
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Toss with roasted cashews or peanuts for crunch.
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Add orange juice & zest for a citrus twist.
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