Description

Craving a flavor-packed side dish or snack that’s both nutritious and bold? This Sweet and Spicy Baked Cauliflower delivers crispy, caramelized edges with a sticky glaze that’s perfectly balanced between heat and sweetness. It’s an easy, crowd-pleasing recipe that turns simple cauliflower into something totally crave-worthy.

Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.

Ingredients

Scale

For the Cauliflower:

1 medium head of cauliflower, cut into florets
2 tbsp olive oil
1 tbsp cornstarch (for extra crispiness)
½ tsp garlic powder
Salt and black pepper, to taste

For the Sweet and Spicy Sauce:

¼ cup honey or maple syrup
2 tbsp low-sodium soy sauce or tamari
1 tbsp rice vinegar
1 tbsp sriracha or chili garlic sauce (adjust to taste)
1 tsp sesame oil
1 clove garlic, minced
1 tsp grated fresh ginger (optional for extra kick)
1 tsp cornstarch mixed with 2 tsp water (slurry, for thickening)

For Garnish (Optional):

Sesame seeds
Chopped green onions
Lime wedges

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Prep the Oven and Cauliflower
Preheat oven to 425°F (220°C).
Line a baking sheet with parchment paper.
In a large bowl, toss cauliflower florets with olive oil, cornstarch, garlic powder, salt, and pepper.

Step 2: Roast the Cauliflower
Spread the coated cauliflower in a single layer on the baking sheet.
Roast for 25–30 minutes, flipping halfway through, until golden and slightly crispy.

Step 3: Make the Sauce
While cauliflower is baking, combine honey (or maple syrup), soy sauce, rice vinegar, sriracha, sesame oil, garlic, and ginger in a small saucepan.
Bring to a simmer over medium heat.
Stir in the cornstarch slurry and cook for 1–2 minutes until thickened. Remove from heat.

Step 4: Toss and Coat
Transfer roasted cauliflower to a mixing bowl.
Pour the sweet and spicy sauce over and toss gently to coat each piece evenly.

Step 5: Finish and Serve
Return the coated cauliflower to the baking sheet and roast for an additional 5–8 minutes to caramelize the sauce.
Sprinkle with sesame seeds and green onions.
Serve immediately with lime wedges on the side if desired.

Notes

Dry Cauliflower Well – Moisture prevents crisping.
Don’t Overcrowd the Pan – Space allows even browning.
Use Cornstarch – Helps create a crispy outer layer.
Caramelize the Sauce – A quick second bake makes all the difference.
Adjust the Heat – More or less sriracha depending on your spice preference.

Prep Time: 10 minutes
Cook Time: 35 minutes
Cuisine: American