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    Home » Recipes » Side Dish

    Maple Sriracha Roasted Cauliflower

    Published: Apr 20, 2022 · Modified: Apr 25, 2022 by Jacqui Wilson · This post may contain affiliate links

    Jump to Recipe
    white dish with maple sriracha roasted cauliflower topped with green onion.
    white dish with maple sriracha roasted cauliflower topped with green onion.

    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!

    Maple sriracha roasted cauliflower sprinkled with green onion on a white plate

    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.

    This pairs well with my Easy Chicken Muffins, Vegan Chickpea Veggie Burgers, and my Simple Teriyaki Chicken (easy 20 minute recipe).

    If you're looking for other side dish inspiration, try my Crunch Cabbage Salad with Mint or my delicious and Roasted Broccolini.

    Jump to:
    • Why you'll love this maple roasted cauliflower recipe
    • Noteworthy ingredients and substitutions
    • How to make roasted cauliflower
    • Tips, tricks and variations
    • How to cut cauliflower florets
    • FAQs
    • Storage
    • Recipe

    Noteworthy ingredients and substitutions

    Maple sriracha roasted cauliflower ingredients
    • 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.

    cauliflower florets coated in maple sriracha sauce

    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

    1. Snap off any remaining leaves and cut whole cauliflower in half.
    2. Cut the halves in half again to make four quarters.
    3. Cut the core out of each quarter.
    4. Break apart the florets, or use a knife to cut them evenly.
    head of cauliflower cut in half.
    head of cauliflower cut in quarters.
    stalk cut out of cauliflower
    head of cauliflower cut into florets.

    FAQs

    Why is my roasted cauliflower mushy?

    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.

    Does cauliflower need to be washed before roasting?

    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.

    Maple sriracha roasted cauliflower on white dish with spoon and blue stripe napkin in background

    Storage

    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.

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    Recipe

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    Maple sriracha roasted cauliflower on a white dish with a blue stripe napkin

    Maple Sriracha Roasted Cauliflower


    • Author: Jacqui Wilson
    • Total Time: 35 minutes
    • Yield: 4-6 servings 1x
    • Diet: Gluten Free
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    Description

    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! 


    Ingredients

    Scale
    • 1 medium head of cauliflower, evenly cut into florets
    • 1 ½ tablespoon olive oil, avocado oil, or ghee
    • 1-2 tablespoons pure maple syrup
    • 1-2 tablespoons sriracha or favorite hot sauce
    • ¼ teaspoon red chili flakes
    • ¼ teaspoon flaky sea salt
    • 2 green onion, finely chopped

    Instructions

    1. Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper and add cauliflower florets.
    2. 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.
    3. Roast for 25-30 minutes. The larger the florets, the longer roasting time.
    4. Serve with a sprinkle of flaky sea salt, red chili flakes and green onion.

    Notes

    When cutting cauliflower, try to keep the florets a similar size to ensure even roasting.

    The roasted cauliflower will last 3-5 days in an airtight container in the fridge.

    Nutrition values are estimates only.

    • Prep Time: 10 min
    • Cook Time: 25 min
    • Category: side dish
    • Method: roasted
    • Cuisine: American

    Nutrition

    • Serving Size: ⅓ cup
    • Calories: 88
    • Sugar: 6.3 g
    • Sodium: 206.5 mg
    • Fat: 4 g
    • Saturated Fat: 2.4 g
    • Trans Fat: 0 g
    • Carbohydrates: 12.1 g
    • Fiber: 3.6 g
    • Protein: 3.4 g
    • Cholesterol: 9.2 mg

    Keywords: roasted cauliflower, maple roasted cauliflower, maple sriracha, low calorie, gluten free, paleo friendly

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