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!
Diet friendly - this delicious maple roasted cauliflower recipe is a spicy, savory, slightly sweet, simple, one-pan-dish that's naturally vegan, grain-free, gluten-free, and paleo friendly.
Easy recipe - cauliflower florets tossed in a blend of spicy sriracha and pure maple syrup. 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.
Key ingredients and substitutions
- Fresh cauliflower - the perfect match with spicy sriracha and sweet maple syrup. I like to use organic cauliflower when I find it. This recipe also works if you substitute in broccoli or brussels sprouts.
- Pure maple syrup - adds a slight sweetness. Substitute with honey if you like the sauce for the roasted cauliflower to be more sticky.
- Sriracha - gives the maple roasted cauliflower a perfect balance of spiciness. Substitute your favorite chili sauce or hot sauce. If you like more heat then add a pinch of cayenne pepper to the sauce. Or, use sweet sriracha for a milder flavor.
- 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 or kosher 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 below for all ingredients and quantities.
Expert tips and variations
- More spicy - pump up the heat with extra sriracha or hot sauce, or add a ¼ teaspoon of cayenne pepper to the dressing to add to the spiciness of the sriracha.
- Umami flavor - add up to a tablespoon of low-sodium tamari sauce or soy sauce, or a teaspoon of onion powder.
- Sticky sweet sauce - use honey in place of some of the maple syrup.
- Serve - a great way to serve these cauliflower wings or roasted cauliflower bites are as a toothpick appetizer or side dish. Or add to soup, salad, tacos or as a pizza topper!
- Store - 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.
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.
How to make maple sriracha roasted cauliflower bites
- Prep: Line a large rimmed baking pan with parchment paper and add cauliflower florets.
- Sauce: In a small bowl combine and whisk together olive oil, maple syrup and sriracha. Add sriracha mixture to cauliflower and toss well to coat. Spread in an even layer on prepared 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.
Frequently asked questions
There's a few tricks to keep your cauliflower crispy on the outside and tender and creamy on the inside:
1. First, make sure to cut your florets about the same size. This will ensure your roasted cauliflower cooks evenly in the preheated oven.
2. Next, make sure to space the florets out on the baking sheet in a single layer for best results. When they overlap, they tend to steam rather than roast which will cause them to be mushy rather than a crispy result.
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 a large bowl with water and a little vinegar or salt to release any insects that might be tucked within the florets.
More delicious recipe ideas to pair
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Maple Sriracha Roasted Cauliflower
- 1 small bowl
- 1 large rimmed baking sheet or cookie sheet
- 1 medium head of cauliflower, evenly cut into bite sized 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
- Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper and add cauliflower florets.
- In a small bowl, whisk together olive oil, maple syrup and sriracha. Add sriracha mixture to cauliflower and toss well to coat. Spread in an even layer on prepared baking sheet, careful not to overlap florets.
- Roast for 25-30 minutes. The larger the florets, the longer roasting time.
- Serve with a sprinkle of flaky sea salt, red chili flakes and green onion.