Maple Sriracha Cauliflower (Printable Version)
Tender roasted cauliflower florets glazed with maple, sriracha, and spices for a sweet, spicy, and crisp bite.
# Ingredients:
→ Vegetables
01 -
1 large head cauliflower, cut into florets
→ Glaze
02 -
45 ml olive oil
03 -
30 ml pure maple syrup
04 -
15 to 30 ml sriracha sauce, adjust for desired heat
05 -
5 ml garlic powder
06 -
5 ml onion powder
07 -
Salt, to taste
08 -
Black pepper, to taste
→ Garnishes (optional)
09 -
Fresh parsley, chopped
10 -
Lemon wedges
# Steps:
01 -
Set oven to 220°C and line a baking sheet with parchment paper to prevent sticking.
02 -
In a large bowl, whisk together olive oil, maple syrup, sriracha, garlic powder, onion powder, salt, and black pepper until fully combined.
03 -
Add cauliflower florets to the bowl and toss thoroughly to ensure each piece is evenly glazed.
04 -
Arrange the coated florets in a single layer on the prepared baking sheet. Roast in the oven for 25 to 30 minutes, stirring halfway through for even browning and crispness.
05 -
Remove from oven once golden brown. Optionally sprinkle with fresh parsley and serve with lemon wedges for acidity.
# Notes:
01 -
Roasting at high heat caramelizes the cauliflower, creating a tender inside with crisp edges while intensifying the flavors.
02 -
Store leftovers in an airtight container, refrigerate and consume within three days. Reheat in an oven or air fryer to retain crispness.