Cauliflower florets tossed in a blend of spicy sriracha and pure maple syrup. Spicy maple sriracha roasted cauliflower, 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!
1medium head of cauliflower, evenly cut into bite sized florets
1 ½tablespoonolive oil, avocado oil, or ghee
1-2tablespoonspure maple syrup
1-2tablespoonssriracha or favorite hot sauce
¼teaspoonred chili flakes
¼teaspoonflaky sea salt
2green onion, finely chopped
Instructions
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.
Notes
Keep the florets a similar size to ensure even roasting.Store roasted cauliflower 3-5 days in an airtight container in the fridge.