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Maple Sriracha Cauliflower: A Deliciously Spicy and Sweet Recipe to Try

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This Maple Sriracha Cauliflower features crispy roasted florets coated in a sweet and spicy maple Sriracha sauce, making it a perfect side dish, appetizer, or main course. With bold flavors and a satisfying crunch, it’s sure to impress at any meal.

Ingredients

Scale
  • 1 large head of cauliflower, cut into florets
  • 2 tablespoons olive oil
  • 1/4 cup maple syrup
  • 2 tablespoons Sriracha sauce (adjust to taste)
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Sesame seeds (for garnish)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Cut the cauliflower into bite-sized florets, ensuring they are roughly the same size for even cooking.
  3. Rinse the florets under cold water and pat them dry with a clean kitchen towel or paper towels.
  4. In a medium-sized mixing bowl, combine the maple syrup, Sriracha sauce, soy sauce, garlic powder, onion powder, smoked paprika, and a pinch of salt and pepper. Adjust Sriracha to taste.
  5. Whisk the ingredients together until well combined and smooth.
  6. In a large mixing bowl, add the cauliflower florets and drizzle with olive oil. Toss to coat evenly.
  7. Pour the maple Sriracha sauce over the cauliflower and gently toss until fully coated.
  8. Line a baking sheet with parchment paper and spread the coated florets in a single layer, avoiding overcrowding.
  9. Roast in the preheated oven for about 25-30 minutes. Halfway through, toss the cauliflower for even cooking.
  10. Keep an eye on the cauliflower during the last few minutes. For extra crispiness, broil for an additional 2-3 minutes, watching closely to prevent burning.
  11. Remove from the oven and let cool for a couple of minutes.
  12. Transfer to a serving platter and sprinkle with chopped fresh cilantro and sesame seeds.
  13. Serve warm as a side dish, appetizer, or main dish over rice or quinoa.

Notes

  • Adjust the amount of Sriracha based on your heat preference.
  • For a gluten-free version, use tamari instead of soy sauce.
  • Ensure the cauliflower florets are well-dried before coating to achieve maximum crispiness.

Find it online: https://softtasty.com/maple-sriracha-cauliflower/