Go Back
Maple Sriracha Roasted Cauliflower served on a plate garnished with green onions.

Maple-Sriracha Roasted Cauliflower

A flavorful and easy side dish of roasted cauliflower with a sweet and spicy maple-sriracha glaze that even cauliflower skeptics will love.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 large head cauliflower, cut into bite-size florets
  • 2 to 3 tablespoons olive oil
  • 3 tablespoons pure maple syrup
  • 1 to 2 tablespoons sriracha Start with 1 tablespoon if you are spice shy.
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon garlic powder (or 2 cloves fresh minced)
  • pinch none salt and black pepper
  • 1 teaspoon rice vinegar or lime juice (optional) For a little tang.
  • to taste none sesame seeds and sliced green onions (optional) For topping.

Method
 

Preparation
  1. Heat your oven to 425°F (220°C). Line a sheet pan with parchment paper for easy cleanup.
  2. Dry the cauliflower well using a clean towel to ensure crispy edges.
  3. Toss cauliflower with olive oil, a pinch of salt, and pepper. Spread it out in a single layer; if crowded, use two pans.
Roasting
  1. Roast for about 20 minutes, then flip or stir. Roast for an additional 8 to 12 minutes until golden.
  2. While the cauliflower roasts, whisk together the maple syrup, sriracha, soy sauce, and garlic in a small bowl.
  3. When the cauliflower is nicely browned, drizzle the sauce over it and toss right on the pan. Roast for another 5 minutes to set the glaze.
  4. Keep an eye on it to prevent the maple syrup from burning.
  5. Finish with sesame seeds and green onions if desired.

Notes

Best enjoyed freshly roasted while the edges are crisp and the sauce is sticky. This dish is flexible and can be adapted with different ingredients for your taste.