This sweet and spicy baked cauliflower is my go-to when I want something bold, healthy, and irresistibly crunchy. The balance of sriracha heat with honey’s mellow sweetness creates a glaze that clings beautifully to the florets. Roasting brings out the cauliflower’s natural nuttiness, while the edges turn crispy and caramelized, giving each bite a satisfying texture.
Why You’ll Love This Recipe
I love how this dish checks all the boxes—healthy, flavorful, and easy to prepare. It’s the kind of side dish or snack I can feel good about eating and sharing. The spice level is adjustable, it’s vegetarian, and with a quick vegan swap, it suits even more diets. Whether I serve it as an appetizer or pair it with a grain bowl, this recipe always steals the show.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 medium head of cauliflower, cut into florets
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2 tablespoons olive oil
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2 tablespoons honey
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2 tablespoons sriracha sauce
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1 tablespoon soy sauce
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon ground cumin
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Salt and pepper, to taste
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Fresh cilantro for garnish (optional)
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Sesame seeds for garnish (optional)
Directions
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I start by preheating the oven to 400 °F (200 °C) and lining a baking sheet with parchment paper.
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In a large bowl, I toss the cauliflower florets with olive oil, salt, and pepper until they’re evenly coated.
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I whisk together the honey, sriracha, soy sauce, garlic powder, onion powder, and cumin in a small bowl until the glaze is smooth.
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Then I pour the glaze over the cauliflower and toss everything again to coat it completely.
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I spread the florets out in a single layer on the baking sheet, being careful not to overcrowd them.
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I bake the cauliflower for 20 to 25 minutes, flipping halfway, until the edges are crispy and the inside is tender.
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Once baked, I sometimes sprinkle fresh cilantro and sesame seeds over the top before serving for an extra pop of flavor and texture.
Servings and timing
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Yield: 4 servings
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Prep Time: 10 minutes
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Cook Time: 20–25 minutes
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Total Time: 30 minutes
Variations
When I want to change things up, I swap the honey for maple syrup or agave to make it vegan. Sometimes I use a different hot sauce for a unique twist—chipotle hot sauce brings a smoky note. For extra crunch, I’ve also tossed in panko breadcrumbs before baking. And if I’m looking for more protein, I serve this with roasted chickpeas or tofu on the side.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I prefer using the oven at 375 °F (190 °C) for about 10 minutes to bring back some crispiness. Microwaving works too, but it softens the texture a bit.
FAQs
What’s the best way to get the cauliflower crispy?
I make sure to not overcrowd the baking sheet and to flip the florets halfway through roasting. This allows the hot air to circulate and crisp up all sides.
Can I make this recipe vegan?
Yes, I just replace the honey with maple syrup or agave nectar. The flavor stays sweet and spicy with a plant-based touch.
Is this dish good for meal prep?
Absolutely. I often make a batch in advance and reheat it in the oven when needed. It pairs well with rice, quinoa, or a salad.
Can I use frozen cauliflower?
I’ve tried it, but fresh cauliflower gives a much better texture. If I must use frozen, I thaw and pat it dry very well before roasting.
How spicy is this recipe?
It has a moderate heat level from the sriracha, but I can easily adjust the spice by adding more or less to suit my taste.
Conclusion
This sweet and spicy baked cauliflower is one of those dishes I keep coming back to. It’s simple, satisfying, and versatile—perfect for weeknight dinners, party snacks, or anytime I’m craving something with bold flavor and a satisfying crunch.
Sweet and Spicy Baked Cauliflower
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Side Dish / Appetizer
- Method: Baking / Roasting
- Cuisine: Vegetarian, Fusion
- Diet: Vegetarian
Description
Flavorful baked cauliflower with a perfectly balanced sweet‑and‑spicy glaze, crispy edges, and tender inside.
Ingredients
- 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)
Instructions
- Preheat the oven to 400 °F (200 °C) and line a baking sheet with parchment paper.
- In a large bowl, toss the cauliflower florets with olive oil, salt, and pepper until well coated.
- In a small bowl, whisk together honey, sriracha, soy sauce, garlic powder, onion powder, and cumin until smooth.
- Pour the sweet‑spicy glaze over the cauliflower, tossing to coat evenly.
- Spread the coated florets in a single layer on the baking sheet, ensuring they’re not overcrowded.
- Bake for 20–25 minutes, flipping halfway, until the edges are crispy and the cauliflower is tender.
- Remove from the oven and, if desired, garnish with fresh cilantro and sesame seeds before serving.
Notes
- Adjust the spice level by reducing or increasing the sriracha (or substitute a milder hot sauce).
- For a vegan version, replace honey with maple syrup or agave nectar.
- For maximum crispiness, avoid overcrowding the baking sheet.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven to retain crunch.
Nutrition
- Serving Size: 1⁄4 recipe
- Calories: Approximately 120–150 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: 0 mg
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