Sweet, spicy and salty roasted cauliflower! Yum!
Sweet, spicy and salty maple-sriracha roasted cauliflower; the perfect side dish Yum!
This maple sriracha roasted cauliflower is my current favourite side dish! I am a big fan of maple syrup and sriracha (chili sauce) and it’s the perfect sauce for crispy-tender roasted cauliflower! This side dish is as easy as cutting a head of cauliflower into bite sized florets, tossing in the maple-sriracha sauce and roasting before tossing it with the remaining sauce just before serving. As the cauliflower roasts the sauce caramelizes on the edges of the cauliflower magically transforming and infusing the flavour into the cauliflower!
Maple Sriracha Roasted Cauliflower
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4
Sweet, spicy and salty roasted cauliflower! Yum!
ingredients
- 1 head cauliflower, cut into florets (about 6 cups)
- 1 tablespoon oil
- 2 tablespoons maple syrup
- 2 tablespoons sriracha (or other chili sauce)
- 1 tablespoon soy sauce
directions
- Toss the cauliflower in the mixture of the oil, maple syrup, sriracha and soy sauce, arrange in a single layer on a baking sheet and roast in a preheated 400F/200C oven until lightly golden brown, about 20-30 minutes, reserving the excess maple sriracha sauce.
- Toss the roasted cauliflower in the reserves maple sriracha sauce and enjoy!
Option: Garnish with chopped cilantro!
Note: Use gluten-free soy sauce for gluten-free.
Note: Use gluten-free soy sauce for gluten-free.
Nutrition Facts: Calories 93, Fat 3g (Saturated 0.3g, Trans 0), Cholesterol 0, Sodium 447mg, Carbs 13g (Fiber 2g, Sugars 8g), Protein 2g
Nutrition by: 
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I’m not a maple fan. Do you think this would work with honey instead?
Honey s amazing instead of maple syrup!
This was delicious!! A bit spicy for my kiddos, but I’m thinking I’ll do half the sriracha on their portion next time. It was a hit with my husband too! Definitely adding this to our list of sides we use frequently. Thank you!
I LOVED this. Only problem was the cauliflower shrank soooo much. I ate it all. It didn’t look like the picture but I now know you need to make sure it’s really drained and not packed together which makes it steam. I will try it with broccoli next.
I saw this and wanted to turn it into a meal rather than a side, so I added a can of chickpeas and upped the sauce ingredients. Paired with rice, this was amazing! A bit spicy, but the rice helped cut the heat and bulk it up even more. Awesome simple recipe!
I just made this and it tastes good but it looks NOTHING like the picture! Im pretty sure that it will need a lot more maple syrup to caramelized like that 😡 So whats up with that? Is the recipe off? Cuz its spicy all right but not caramelized at all!
I had the same results… I spread out the cauliflower on a baking sheet, and it steamed, rather than caramelized. I was hoping for crispy edges, but this was soft through and through. I also had no extra sauce in the bowl after laying out the cauliflower, unless the recipe was referring to the thin watery liquid that comes out of the cauliflower?
Nice flavor though!
This was tasty, but as a previous commenter stated, it didn’t look anything like the picture. I think I would have had to triple the sauce to get it to look like the picture. That being said, the flavors were great and we liked it. If I make the recipe again, I’ll double the sauce and cook in a smaller pan—there just wasn’t enough sauce to coat the cauliflower spread out on a cookie sheet. I think the sauce would taste great with roasted Brussels sprouts. Thanks for sharing the recipe.