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
