Sweet and Spicy Baked Cauliflower

This Sweet and Spicy Baked Cauliflower is one of those recipes I always turn to when I’m in the mood for something bold, healthy, and seriously satisfying. It’s roasted until golden and crispy, then tossed in a sticky glaze made from honey and sriracha that hits all the right notes—sweet, spicy, tangy, and just plain irresistible. Whether I serve it as a side, snack, or meatless main, it never lasts long on the table.

Why You’ll Love This Recipe

Perfect Balance of Sweet and Heat
I love how the honey smooths out the fiery sriracha, creating a glaze that’s both exciting and balanced.

Crispy and Flavorful
Roasting the cauliflower at high heat gives it those caramelized, crunchy edges that make every bite pop with flavor.

Healthy and Satisfying
Cauliflower is light but filling, and this version has just enough richness to feel indulgent without the guilt.

Versatile and Customizable
I can easily turn up or tone down the heat, or switch up the spices based on what I’m craving.

Quick and Easy
This dish comes together in under 30 minutes with simple ingredients I usually already have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 medium head of cauliflower, cut into florets

• 2 tablespoons olive oil

• 2 tablespoons honey

• 2 tablespoons sriracha sauce

• 1 tablespoon soy sauce

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon ground cumin

• Salt and pepper, to taste

• Fresh cilantro, for garnish (optional)

• Sesame seeds, for garnish (optional)

Directions

Step 1: Preheat the Oven
I preheat my oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.

Step 2: Toss the Cauliflower
In a large bowl, I toss the cauliflower florets with olive oil, garlic powder, onion powder, cumin, salt, and pepper until evenly coated.

Step 3: Bake Until Crispy
I spread the seasoned cauliflower in a single layer on the baking sheet and roast for 20–25 minutes, flipping halfway through, until the edges are golden and crispy.

Step 4: Make the Glaze
While the cauliflower bakes, I whisk together the honey, sriracha, and soy sauce in a small bowl until smooth.

Step 5: Glaze the Cauliflower
Once the cauliflower is cooked, I transfer it back to the bowl and toss it with the glaze until well coated.

Step 6: Garnish and Serve
I sprinkle the finished dish with sesame seeds and fresh cilantro, then serve it hot.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

• Make It Vegan: I swap the honey for maple syrup or agave nectar.

• Add Crunch: I top it with roasted peanuts or crushed cashews for extra texture.

• Different Sauces: I’ve tried it with gochujang instead of sriracha for a Korean-inspired twist.

• Extra Heat: A dash of chili flakes or hot sauce takes it to the next level.

• Buffalo Style: I swap the glaze with buffalo sauce for a spicy, tangy alternative.

Storage/Reheating

Storing Leftovers
I store leftover cauliflower in an airtight container in the fridge for up to 3 days. It may soften slightly, but still tastes great.

Reheating
I reheat it in the oven at 375°F for 10 minutes or in a skillet to help crisp it back up. The microwave works too, but it won’t be as crispy.

Freezing
This dish is best enjoyed fresh, as the texture of cauliflower changes once frozen and reheated.

FAQs

Can I use frozen cauliflower?

Fresh is best for crispy texture, but if I use frozen, I roast it longer and drain excess moisture before glazing.

How spicy is it?

The spice level is medium. I adjust it by using less sriracha for a milder version or adding more if I want it fiery.

Can I air fry instead of bake?

Absolutely. I air fry the cauliflower at 400°F for 12–15 minutes, shaking halfway through for even cooking.

Can I make this ahead of time?

Yes. I roast the cauliflower ahead and store it, then toss with the glaze just before serving.

What do I serve this with?

I love serving it with rice, noodles, grilled meats, or even as a fun game-day appetizer with toothpicks and extra sauce on the side.

Conclusion

Sweet and Spicy Baked Cauliflower is the kind of dish I make when I want big flavor with minimal effort. It’s bold, balanced, and just the right mix of healthy and indulgent. Whether I’m serving it as a snack, side, or vegetarian main, it’s always a hit—and it’s one recipe I never get tired of. If I’m craving something exciting but easy, this is the dish I go for every time.

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