Description
This Sweet and Spicy Baked Cauliflower is a better-than-takeout vegetarian dish that delivers the perfect balance of sticky sweetness and savory heat. Roasted until tender and tossed in a glossy homemade glaze featuring honey, soy, and Sriracha, it makes for an addictive appetizer or a hearty side dish.
Ingredients
The Cauliflower
- 1 large head cauliflower, cut into bite-sized florets
- Cooking oil spray
- 1 teaspoon garlic salt
- Salt and pepper, to taste
- 1 tablespoon green onions, sliced
- 1 tablespoon sesame seeds
The Sweet and Spicy Sticky Sauce
- 1/4 cup honey
- 2 garlic cloves, minced
- 1/4 cup low sodium soy sauce or coconut amino
- 1 tablespoon Sriracha
- 1 tablespoon Hoisin sauce
- 1 teaspoon gluten-free flour or cornstarch
Instructions
Prep the Oven
Preheat your oven to 400°F and line a large baking tray with parchment paper for easy cleanup.
Season the Cauliflower
Arrange the cauliflower florets in a single layer on the prepared baking tray. Spray them generously with cooking oil spray. Sprinkle with the garlic salt, plus regular salt and pepper to taste. Use your hands to toss the florets ensuring they are evenly coated.
Bake
Place the tray in the preheated oven and bake for 15 to 20 minutes, or until the cauliflower is tender and starts to brown on the edges.
Make the Sauce
While the cauliflower is roasting, combine the honey, minced garlic, low sodium soy sauce (or coconut amino), Sriracha, Hoisin sauce, and gluten-free flour (or cornstarch) in a small saucepan. Whisk until the flour is dissolved and the mixture is well incorporated.
Thicken the Sauce
Place the saucepan over medium heat. Stir frequently until the sauce bubbles and thickens enough to coat the back of a spoon, which should take about 4 to 5 minutes. Remove from heat.
Cool and Coat
Once the cauliflower has finished baking, remove it from the oven and let it cool for a few minutes. This prevents the vegetables from steaming and becoming mushy. Pour the thickened sauce over the cauliflower and toss until every floret is fully coated.
Serve
Transfer to a serving dish, top with the sliced green onions and sesame seeds, and enjoy immediately.
Notes
Cool Before Tossing: Do not skip the cooling step. If you toss piping hot roasted cauliflower directly into hot sauce, it releases steam and loses its texture. Letting it rest for 3-5 minutes ensures a better bite.
Air Fryer Method: You can make this in an air fryer! Cook the florets at 400°F for 10-12 minutes, shaking the basket halfway through, then toss in the simmered sauce.
Spice Level: This recipe is moderately spicy. For a family-friendly version, reduce the Sriracha to 1 teaspoon. For extra heat, add a pinch of red pepper flakes to the simmering sauce.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 142
- Sugar: 21g
- Sodium: 950mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: baked cauliflower, sticky cauliflower, spicy honey garlic sauce, vegetarian wings, healthy appetizer, roasted cauliflower, asian side dish