Description
Crispy baked cauliflower florets tossed in a sticky sweet‑and‑spicy sauce—perfect as a side or appetizer.
Ingredients
- 1 large head cauliflower, cut into bite‑sized florets
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 2 tablespoons honey (or maple syrup)
- 2 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon Sriracha or another hot sauce
- 1 garlic clove, minced
- 1 teaspoon cornstarch (to thicken sauce)
- 1 tablespoon green onions, sliced, for garnish
- 1 tablespoon sesame seeds, for garnish
Instructions
- Preheat the oven to 400 °F (≈ 200 °C) and line a baking sheet with parchment paper.
- Toss the cauliflower florets with olive oil, salt and pepper. Spread them in a single layer on the prepared baking sheet.
- Bake the cauliflower for about 15‑20 minutes, until edges begin to brown.
- Meanwhile, in a small saucepan, combine honey, soy sauce, Sriracha, minced garlic, and cornstarch (mixed with a little water). Cook over medium heat, stirring frequently, until the sauce thickens (about 4‑5 minutes).
- Once the cauliflower is baked, remove it from the oven and let it sit a few minutes. Then pour the sauce over the cauliflower and toss until well coated.
- Garnish with sliced green onions and sesame seeds. Serve immediately.
Notes
- You can adjust the spiciness by adding more or less hot sauce.
- If you want it crispier, roast on a wire rack or broil for a minute or two at the end.
- Use cornstarch or a thickener so sauce isn’t too runny.
- Leftovers store well in the fridge for up to 3‑4 days; reheat in oven or air fryer to retain crispness.
Nutrition
- Serving Size: approx 1 cup
- Calories: 150‑200 kcal
- Sugar: ~10‑15 g
- Sodium: moderate (depends on soy sauce)
- Fat: ~5‑8 g
- Saturated Fat: ~1‑2 g
- Unsaturated Fat: ~3‑5 g
- Trans Fat: 0 g
- Carbohydrates: ~20‑25 g
- Fiber: ~3‑5 g
- Protein: ~3‑5 g
- Cholesterol: 0 mg
