Name: Sweet and Spicy Baked Cauliflower Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 large head cauliflower, cut into bite-sized florets; 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon garlic powder; 1/4 cup chili sauce (sriracha, gochujang, or your favorite); 2 tablespoons honey; 1 tablespoon soy sauce; 1 tablespoon apple cider vinegar; 2 tablespoons chopped chives or green onions

Jump to Recipe

Introduction

This Sweet and Spicy Baked Cauliflower is a flavorful twist on a simple vegetable. Roasted to perfection and coated in a tangy glaze, it makes a delicious appetizer or side dish that’s sure to please any crowd.

A white bowl filled with several pieces of baked cauliflower, each piece showing a rich golden-brown color with darker charred spots adding texture, coated in a glossy sweet and spicy sauce, and sprinkled with small green herbs scattered on top for a fresh contrast; the cauliflower pieces have tightly packed, bumpy surfaces and slightly translucent stems, all sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large head cauliflower, cut into bite-sized florets
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/4 cup chili sauce (sriracha, gochujang, or your favorite)
2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon apple cider vinegar
2 tablespoons chopped chives or green onions (for garnish)

Instructions

Step 1: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Step 2: In a large bowl, toss the cauliflower florets with olive oil, salt, black pepper, and garlic powder until evenly coated.
Step 3: Arrange the florets in a single layer on the prepared baking sheet and roast for 25-30 minutes, flipping halfway through for even browning.
Step 4: While the cauliflower roasts, combine chili sauce, honey, soy sauce, and apple cider vinegar in a small saucepan. Simmer over medium heat for 3-5 minutes until slightly thickened.
Step 5: Toss the roasted cauliflower in the prepared glaze, ensuring each floret is fully coated.
Step 6: Return the coated cauliflower to the baking sheet and bake for an additional 5-7 minutes to set the glaze.
Step 7: Remove from the oven and garnish with chopped chives or green onions before serving.

Tips & Variations

For extra crunch, broil the glazed cauliflower for the last 1-2 minutes but watch closely to avoid burning.
Swap honey for maple syrup if you prefer a vegan option.
Adjust the chili sauce quantity to control the spice level to your taste.
Add a sprinkle of toasted sesame seeds for a nutty finish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to maintain crispiness. Microwave reheating is possible but may soften the texture.

How to Serve

A bowl filled with baked cauliflower pieces, each cauliflower floret golden brown with crispy, slightly charred edges, and a glossy coating of a sweet and spicy sauce that adds a shiny texture; the cauliflower is garnished with small bright green herb leaves evenly scattered on top. The bowl is white and placed on a white marbled surface, captured in close-up showing the contrast of the rich colors and textures of the sweet and spicy baked cauliflower. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower for this recipe?

Frozen cauliflower can be used but may release extra moisture when roasted, resulting in a softer texture. For best results, drain and pat dry frozen florets before roasting.

What other sauces work well for glazing?

You can experiment with different sauces like buffalo wing sauce, barbecue sauce, or a mixture of tahini and lemon juice for a different flavor profile.