Sweet Sriracha Roasted Cauliflower

4.67 from 3 votes

This cauliflower recipe makes a nice change from typical roasted veg because of its unique sweet and hot flavors. It makes a great side dish with Chickpea, Lentil and Sweet Potato Curry (page 165), and I also use it in Sweet Sriracha Cauliflower Wraps (page 131).

Prep Time5

Cook Time25

Total Time30

Course: Vegan

Cuisine: Asian

Keyword: cauliflower, cookbook, roasted, sriracha, vegan

Servings: servings

Calories: 303kcal

Author: Tara Noland

Ingredients

1 large cauliflower head  chopped into florets
1 tbsp 15 mL vegetable oil
2 tbsp 30 mL Sriracha sauce
1/4 cup 60 mL pure maple syrup  or agave nectar
1/4 tsp 1 mL salt

Instructions

Rimmed baking sheet, lined with parchment paper or foil
1. Preheat the oven to 425°F (220°C).
2. Combine the cauliflower and oil in a large bowl; toss to coat.
3. Spread out the cauliflower in an even layer on the prepared baking sheet, setting aside the bowl. Bake in the preheated oven for 10 minutes, until the cauliflower begins to brown.
4. Meanwhile, whisk together the Sriracha sauce and maple syrup in the large bowl.
5. Remove the cauliflower from the oven and return it to the bowl with the Sriracha sauce mixture, setting aside the baking sheet. Toss to coat.
6. Return the cauliflower to the baking sheet, spreading it out in an even layer; sprinkle with the salt and bake for another 15 minutes, until tender. Remove from the oven; serve.

Notes

My Tip

Store the roasted cauliflower in an airtight container in the fridge for up to 3 days. To reheat, bake for 15 minutes in an oven preheated to 350°F (180°C), or heat in the microwave for 1 minute or until heated through.

Nutrition