Description
Sweet Spicy Baked Cauliflower is a flavorful, healthy dish featuring tender cauliflower florets coated in a spicy-sweet marinade and oven-baked to golden perfection. This recipe combines the natural sweetness of honey or maple syrup with savory soy sauce and a kick of sriracha, enhanced by aromatic spices like smoked paprika and cumin. Ideal as a side, appetizer, or main dish over grains, it’s easy to prepare and perfect for a nutritious meal.
Ingredients
Scale
Cauliflower
- 1 large head of cauliflower, cut into florets (about 4-5 cups)
Marinade
- 3 tablespoons olive oil
- 2 tablespoons honey or maple syrup
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sriracha sauce (adjust to taste)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Garnish (optional)
- Fresh cilantro or green onions, chopped
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough to roast the cauliflower to a crispy, caramelized finish.
- Prepare Cauliflower: Wash the cauliflower thoroughly under cold running water to remove any dirt. Cut into bite-sized florets about 1 to 1.5 inches wide, ensuring even cooking.
- Mix Marinade: In a large mixing bowl, whisk together olive oil, honey or maple syrup, soy sauce or tamari, sriracha sauce, garlic powder, onion powder, smoked paprika, ground cumin, and a pinch of salt and pepper until the marinade is smooth and well combined.
- Coat Cauliflower: Add the cauliflower florets to the marinade bowl. Using your hands or a large spoon, gently toss the florets until each piece is evenly coated with the marinade.
- Marinate: Allow the cauliflower to sit for 10-15 minutes to absorb the flavors.
- Prepare Baking Tray: Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and facilitate even roasting.
- Arrange Cauliflower: Spread the marinated cauliflower florets in a single layer on the prepared baking sheet to ensure even roasting and browning.
- Bake: Roast in the preheated oven for 25-30 minutes, tossing halfway through to promote even cooking and caramelization.
- Check and Finish Baking: Look for golden brown, crispy edges on the florets. If needed, add an additional 5 minutes of baking for extra crispiness.
- Cool: Remove from the oven and let the cauliflower cool for a few minutes on the baking sheet before serving.
- Garnish and Serve: Transfer the cauliflower to a serving platter and garnish with chopped fresh cilantro or sliced green onions if desired. Serve warm as a side dish, appetizer, or with rice or quinoa as a main course.
- Storage: Allow any leftovers to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days.
- Reheat: Reheat leftovers in the oven to maintain crispiness before serving.
Notes
- Adjust the amount of sriracha to your preferred spice level.
- Use maple syrup instead of honey to make this recipe vegan.
- Ensure cauliflower florets are evenly sized for uniform cooking.
- For gluten-free option, substitute soy sauce with tamari.
- Leftovers can be reheated in the oven to retain texture; microwaving may result in soggy cauliflower.
- This dish pairs well with grains like rice or quinoa for a complete meal.
