Description
Sweet & Spicy Cauliflower – Discover my favorite roasted florets with a tangy, fiery glaze. Perfect weeknight side or snack, a flavor explosion!
Ingredients
Scale
- Main Ingredients:
- 1 large head cauliflower, cut into bite-sized florets
- 2 tbsp olive oil
- Flavorful Glaze Base:
- 1/4 cup low-sodium soy sauce (or tamari for GF)
- 2 tbsp honey
- 1–2 tbsp sriracha (adjust to taste)
- 1 tbsp rice vinegar
- Seasoning & Finishing Touches:
- 1 tsp garlic powder
- 1/4 tsp black pepper
- Salt to taste
- 1 tbsp toasted sesame seeds (for garnish)
Instructions
- Prep Your Cauliflower:: First things first, get that cauliflower ready. I chop mine into bite-sized florets, trying to keep them roughly the same size so they cook evenly. Honestly, this is where I sometimes get a little too enthusiastic and end up with tiny crumbles, but bigger is better here for that satisfying bite. Rinse them well, then pat them super dry – this is key for crispiness, trust me, soggy cauliflower is a no-go!
- Roast the Florets:: Toss the dried cauliflower with a good glug of olive oil and a sprinkle of salt and pepper. Spread them out on a baking sheet lined with parchment paper (remember my earlier disaster?). Roast them in a hot oven, around 400°F (200°C), for about 15-20 minutes. You want them just starting to get tender and a little golden at the edges. I always peek in, loving the smell of roasting veggies filling my kitchen.
- Whip Up the Glaze:: While the cauliflower is roasting, let’s make that glorious glaze. In a small bowl, whisk together the soy sauce, honey, sriracha, rice vinegar, and garlic powder. Give it a good stir until everything is perfectly combined. This is where you can taste and adjust the heat and sweetness – feeling brave? Add another dash of sriracha! It should smell tangy and a little fiery, honestly, it’s my favorite part.
- Coat Your Sweet & Spicy Cauliflower:: Once your cauliflower florets are pre-roasted and looking happy, pull them out of the oven. Pour that amazing sweet & spicy glaze all over them. Give everything a really good toss to ensure every single floret is coated evenly. I usually use a spatula for this, making sure to scrape up all the glaze from the bottom of the pan. It should look glossy and inviting, ready for its final bake.
- Return the Sweet & Spicy Cauliflower to the Oven:: Spread the glazed cauliflower back onto the baking sheet in a single layer. Pop it back into the oven for another 10-15 minutes. This step lets the glaze thicken and caramelize, making those edges wonderfully sticky and irresistible. Keep an eye on it – you want sticky and slightly charred, not burnt! The aroma at this stage is just *chef’s kiss*.
- Garnish and Serve Your Sweet & Spicy Cauliflower:: Once it’s done, pull the beautiful, glistening cauliflower out of the oven. Transfer it to a serving platter and sprinkle generously with toasted sesame seeds. The sesame seeds add that perfect textural contrast and nutty flavor. It’s ready when it looks vibrant, smells incredible, and those edges are just begging to be eaten. Honestly, try not to eat it all off the pan before it even makes it to the table!