Maple Sriracha Roasted Cauliflower
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!
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Servings: 6 servings
Equipment
- 1 small bowl
- 1 large rimmed baking sheet or cookie sheet
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
- 1 (575 grams) medium head of cauliflower evenly cut into bite sized florets
- 1 ½ tablespoon olive oil avocado oil, or ghee
- 1 tablespoons pure maple syrup
- 1 tablespoons sriracha or favorite hot sauce
- ¼ teaspoon red chili flakes
- ¼ teaspoon flaky sea salt
- 2 green 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.1 ½ tablespoon olive oil, 1 tablespoons pure maple syrup, 1 tablespoons sriracha or favorite hot sauce, 1 medium head of cauliflower
- 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.¼ teaspoon red chili flakes, ¼ teaspoon flaky sea salt, 2 green onion
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Notes
- Make sure to cut your florets about the same size. This will ensure your roasted cauliflower cooks evenly in the preheated oven.
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. - Store roasted cauliflower 3-5 days in an airtight container in the fridge.
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