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Maple Sriracha Cauliflower Bliss

A quick and easy sweet-spicy roasted cauliflower dish that's perfect for weeknight dinners and loved by the whole family.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large head cauliflower (about 2 pounds), cut into bite-sized florets
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons pure maple syrup
  • 2 tablespoons sriracha (adjust to taste)
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 tablespoon apple cider vinegar (or rice vinegar)
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger (optional but lovely)
  • 1 tablespoon unsalted butter or 1 teaspoon neutral oil (optional for gloss)
  • 1/2 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thicker glaze)
Garnish
  • Toasted sesame seeds For garnish
  • Chopped scallions For garnish
  • Lemon wedges For serving

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment or a silicone mat for easy cleanup.
  2. In a large bowl, toss the cauliflower florets with olive oil, salt, and pepper until evenly coated. Spread them out in a single layer on the baking sheet.
Cooking
  1. Roast for 20–25 minutes, flipping once halfway, until edges are golden and the florets are tender. If you like more char, give them another 3–5 minutes.
  2. While the cauliflower roasts, whisk together maple syrup, sriracha, soy sauce, apple cider vinegar, minced garlic, and grated ginger in a small saucepan. Warm over medium heat until fragrant and combined.
  3. If you like a stickier glaze, stir the cornstarch slurry into the glaze and simmer one minute until it thickens.
  4. Once the cauliflower is roasted, toss it gently with the glaze. Spread back on the baking sheet and pop under the broiler for 1–2 minutes to caramelize the glaze, watching carefully to prevent burning.
Serving
  1. Transfer to a serving plate, dot with butter or oil if using, sprinkle sesame seeds and scallions, and offer lemon wedges on the side.

Notes

Don’t crowd the pan for better caramelization. Swap the butter for oil or vegan butter for a vegan version. Meal-prep friendly: roast cauliflower and glaze separately.