Description
Crispy golden “sweet and spicy baked cauliflower” brings bold Korean-inspired flavors to your dinner table. Rich maple-sriracha glaze and perfectly roasted florets create an irresistible dish that will delight and surprise you.
Ingredients
Scale
Protein and Vegetable Base:
- 1 medium head of cauliflower, cut into florets
Seasonings and Spices:
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes (optional, for heat)
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
Liquid and Binding Ingredients:
- 2 tablespoons olive oil
- ¼ cup honey (or maple syrup for vegan option)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)
- 1 tablespoon sesame seeds
- 2 tablespoons chopped green onions
- 1 teaspoon extra red pepper flakes (optional)
Instructions
- Prepare the cauliflower by breaking it into uniform bite-sized florets, ensuring each piece is roughly the same size for even roasting.
- Create a flavor-packed seasoning blend by combining olive oil with garlic powder, smoked paprika, and red pepper flakes, massaging the mixture thoroughly into the cauliflower to guarantee complete coverage.
- Arrange the seasoned florets on a parchment-lined baking sheet, spreading them in a single layer to promote maximum crispiness and prevent steaming.
- Roast the cauliflower in a preheated oven, transforming the florets into golden-brown, crispy morsels with caramelized edges.
- While the cauliflower roasts, craft a vibrant sauce by whisking together honey, soy sauce, sriracha, and rice vinegar in a simmering saucepan.
- Enhance the sauce with minced garlic and grated ginger, allowing the flavors to meld and intensify over gentle heat.
- Thicken the sauce using a cornstarch slurry, stirring until it reaches a glossy, clingy consistency that will beautifully coat the roasted florets.
- Transfer the crispy cauliflower to a spacious mixing bowl, then pour the sweet and spicy sauce over the top, gently tossing to ensure each piece is luxuriously glazed.
- Finish the dish with a sprinkle of toasted sesame seeds and finely chopped green onions, adding a layer of nutty crunch and fresh aromatics.
- Serve immediately while the cauliflower remains hot and crisp, allowing the sauce to shine in all its glossy, flavor-packed glory.
Notes
- Perfectly crisp cauliflower requires spreading florets in a single layer without overcrowding, ensuring each piece roasts evenly and develops a golden-brown exterior.
- Adjust spice levels by reducing or increasing sriracha and red pepper flakes, making the dish adaptable for different heat tolerances and personal preferences.
- Gluten-free modification can be achieved by using tamari instead of traditional soy sauce and ensuring cornstarch is certified gluten-free.
- For a vegan version, replace honey with maple syrup or agave nectar, maintaining the sweet and tangy flavor profile while keeping the recipe plant-based.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Snacks, Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 180
- Sugar: 10g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg