Maple Sriracha Roasted Cauliflower
This Maple Sriracha Roasted Cauliflower is a bold, flavor-packed side dish featuring golden roasted florets coated in a sticky, sweet, and spicy glaze. Ready in just 35 minutes, it is naturally vegan and gluten-free. It pairs beautifully with rice bowls, tacos, or a full spread of roasted vegetables.
Equipment
- Large mixing bowl
- Large baking sheet
- Parchment paper
- Whisk
Ingredients
- 1 large head cauliflower cut into even florets, patted dry
- 2 tablespoons sriracha adjust to taste
- 3 tablespoons pure maple syrup 100% real maple syrup
- 1 tablespoon soy sauce or tamari for gluten-free
- 3 cloves garlic freshly minced
- 2 tablespoons olive oil
- 1 tablespoon lime juice freshly squeezed, for finishing
- 1 tablespoon sesame seeds for garnish, optional
- 2 stalks scallions thinly sliced, for garnish, optional
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Set aside.
- In a large mixing bowl, whisk together the sriracha, maple syrup, soy sauce, minced garlic, and olive oil until the glaze is smooth and fully combined.
- Add the cauliflower florets to the bowl and toss well until every piece is evenly coated in the maple sriracha glaze.
- Spread the coated florets in a single layer on the prepared baking sheet, leaving space between each piece. Do not overcrowd the pan or the cauliflower will steam instead of roast.
- Roast in the preheated oven for 20 to 25 minutes, flipping the florets once at the halfway mark. The cauliflower is done when the edges are deeply golden and caramelized with slightly charred tips.
- Remove from the oven and immediately squeeze fresh lime juice over the roasted cauliflower. Garnish with sesame seeds and sliced scallions if using, and serve right away.
Notes
For maximum crispiness, make sure your cauliflower florets are completely dry before tossing in the glaze. Pat them with a clean kitchen towel after washing. Do not crowd the baking sheet. Use two pans if needed. For less heat, reduce sriracha to 1 tablespoon. Leftovers keep in an airtight container in the refrigerator for up to 4 days. Reheat in a 400°F oven for 8 to 10 minutes to restore crispiness.