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Maple Sriracha Cauliflower Bliss

A quick, sweet-spicy roasted cauliflower dish that's perfect as a weeknight main or side, ready in about 30 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American, Vegetarian
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large head cauliflower, cut into bite-sized florets (about 6–7 cups)
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons pure maple syrup
  • 2 tablespoons sriracha (reduce to 1 tbsp for milder heat)
  • 1 tablespoon soy sauce or tamari (for gluten-free)
  • 1 teaspoon rice vinegar or lime juice
  • 2 cloves garlic, minced
  • 1/2 teaspoon smoked paprika (optional, for depth)
  • 2 tablespoons sesame seeds or chopped peanuts (toasted for crunch)
  • 1 bunch fresh cilantro or scallions, chopped (for garnish)
  • 1 lime wedges (for serving)

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. Toss the cauliflower florets with olive oil, salt, and pepper in a large bowl. Spread them in a single layer on the baking sheet.
Roasting
  1. Roast for 20–25 minutes, tossing halfway through, until golden brown edges and tender centers are achieved. Broil for 1–2 minutes for extra char.
Sauce Preparation
  1. In a small bowl, whisk together maple syrup, sriracha, soy sauce, rice vinegar, minced garlic, and smoked paprika.
Final Steps
  1. Transfer roasted cauliflower to a large bowl and pour the sauce over it. Toss gently to coat.
  2. For a thicker glaze, return coated florets to the baking sheet and roast for another 4–6 minutes.
  3. Finish with toasted sesame seeds or peanuts, cilantro or scallions, and a squeeze of lime. Serve hot.

Notes

For extra crispness, use two baking sheets. Make it milder with sweet chili sauce or by reducing sriracha. Leftovers can be used in salads, wraps, or fried rice.