Maple Sriracha Cauliflower Bliss (Printer-Friendly)
Cauliflower florets roasted with maple, sriracha, and spices for a sweet and spicy dinner side.
# What You’ll Need:
→ Glaze and Seasoning
01 -
3 tablespoons olive oil
02 -
2 tablespoons pure maple syrup
03 -
1 to 2 tablespoons sriracha sauce, adjust to preferred heat level
04 -
1 teaspoon garlic powder
05 -
1 teaspoon onion powder
06 -
Salt, to taste
07 -
Freshly ground black pepper, to taste
→ Produce
08 -
1 large head cauliflower, cut into bite-sized florets
→ Optional Garnishes
09 -
Fresh parsley, finely chopped, for garnish
10 -
Lemon wedges, for serving
# Steps to Follow:
01 -
Set oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking.
02 -
In a large mixing bowl, whisk together olive oil, maple syrup, sriracha, garlic powder, onion powder, salt, and black pepper until thoroughly combined.
03 -
Add cauliflower florets to the bowl. Toss until all pieces are evenly coated with the glaze.
04 -
Arrange coated florets in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, stirring halfway through, until golden brown and crisp at edges.
05 -
Remove from oven. Top with fresh parsley and a squeeze of lemon juice, if desired. Serve immediately.
# Helpful Hints:
01 -
For optimal texture and caramelization, avoid crowding the baking sheet so florets roast rather than steam.
02 -
Roasted cauliflower is rich in fiber and vitamins, making it a nutritious choice for any meal.
03 -
Store leftovers in an airtight container for up to three days; reheat in the oven or air fryer to retain crispness.
04 -
Adjust sriracha to your preferred spice level—begin with 1 tablespoon for milder heat.