Cauliflower florets tossed in a blend of spicy sriracha and pure maple syrup. This spicy maple sriracha roasted cauliflower is slightly crispy and caramelized on the outside and perfectly tender on the inside. Makes a great side dish, appetizer or topping for salad, pizza, tacos and more!
Why you'll love this maple roasted cauliflower recipe
- Cauliflower is a nutrient-rich cruciferous vegetable that's high in dietary fiber, vitamin C, folic acid and low in calories.
- It's spicy, savory, slightly sweet, simple, one-pan-dish that's naturally vegan, grain-free, gluten-free, and paleo friendly.
- This is an easy sheet pan side dish made with your favorite spicy chili sauce and sweet maple syrup that roasts into a golden caramelized quick weeknight dish.
Noteworthy ingredients and substitutions
- Cauliflower: is the perfect match with spicy sriracha and sweet maple syrup. This recipe also works if you substitute in broccoli.
- Pure maple syrup: adds a slight sweetness. You can substitute with honey if you like the sauce for the roasted cauliflower to be more sticky.
- Sriracha: gives the maple roasted cauliflower a nice boost of spiciness. You can substitute your favorite chili sauce or hot sauce. If you like more heat then add a pinch of cayenne pepper to the sauce.
- Red chili flakes: add a little kick at the end. You can leave it out if you don't want too much heat.
- Flaky sea salt: makes a nice finish. Substitute for a pinch of fine sea salt if that's all you have on hand.
- Green onion: add some color and flavor. Chive, chopped shallots or red onion work well too.
See recipe card for all ingredients and quantities.
How to make roasted cauliflower
Prep: Line a large rimmed baking pan with parchment paper and add cauliflower florets.
Sauce: In a small bowl, whisk together olive oil, maple syrup and sriracha. Add to cauliflower and toss well to coat. Spread evenly on baking sheet, careful not to overlap florets.
Roast: Roast in hot oven for 25-30 minutes. The larger the florets, the longer the roasting time. The cauliflower florets will become golden brown with crispy edges and an tender interior.
Serve: Add a sprinkle of flaky sea salt, red pepper flakes and green onion.
Tips, tricks and variations
- Pump up the heat with extra sriracha or hot sauce, or add a ¼ teaspoon of cayenne pepper to the dressing to make it more spicy. For a deep umami flavor add up to a tablespoon of low-sodium tamari sauce.
- For a more sticky sweet sauce use honey in place of some of the maple syrup.
- Serve as a toothpick appetizer, side dish or add to soup, salad, tacos or as a pizza topper!
How to cut cauliflower florets
- Snap off any remaining leaves and cut whole cauliflower in half.
- Cut the halves in half again to make four quarters.
- Cut the core out of each quarter.
- Break apart the florets, or use a knife to cut them evenly.
There's a few tricks to keep your cauliflower crispy on the outside and tender and creamy on the inside. First, make sure to cut your florets about the same size. This will ensure your roasted cauliflower cooks evenly. Next, make sure to space the florets out on the baking sheet in a single layer. When they overlap, they tend to steam rather than roast which will cause them to be mushy.
Always wash your vegetables before consuming to remove any dirt, residue or pesticide. The best way to do this with cauliflower is to cut it into florets, place in a colander and rinse every nook and cranny. If you suspect it needs a deeper cleaning, soak in water with a little vinegar or salt to release any insects that might be tucked within the florets.
Store: The roasted cauliflower will last for 3-5 days in an airtight container in the fridge. I do not suggest to freeze, it will thaw slightly mushy.Print