Description
This Sweet Spicy Baked Cauliflower recipe is a delightful and healthy dish featuring tender cauliflower florets coated in a flavorful marinade of olive oil, honey, soy sauce, and spices, then baked to perfection with crispy, caramelized edges. It’s an easy-to-make, gluten-free, vegetarian option that works perfectly as a side dish, appetizer, or a main served over grains.
Ingredients
Scale
Cauliflower
- 1 large head of cauliflower, cut into florets
Marinade
- 3 tablespoons olive oil
- 2 tablespoons honey or maple syrup
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sriracha sauce (adjust to taste)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Garnish (Optional)
- Fresh cilantro or green onions for garnish
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the right temperature for baking the cauliflower evenly.
- Prepare Cauliflower: Wash the cauliflower thoroughly under cold running water to remove any dirt. Cut into bite-sized florets approximately 1 to 1.5 inches wide for even cooking.
- Make Marinade: In a large mixing bowl, combine olive oil, honey (or maple syrup), soy sauce, sriracha, garlic powder, onion powder, smoked paprika, ground cumin, and a pinch of salt and pepper. Whisk until the marinade is smooth and well blended.
- Coat Cauliflower: Add the cauliflower florets to the marinade and gently toss with your hands until all pieces are evenly coated, ensuring maximum flavor absorption.
- Marinate: Let the cauliflower sit in the marinade for 10-15 minutes to allow the flavors to meld.
- Prepare Baking Sheet: Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup and to prevent sticking.
- Arrange Cauliflower: Spread the marinated cauliflower florets in a single layer on the baking sheet to promote even roasting and crispiness.
- Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes. Toss or flip the florets halfway through baking to ensure even browning.
- Check Doneness: Look for golden brown, crispy edges on the cauliflower. If needed, bake an additional 5 minutes for extra crispiness.
- Cool Slightly: Remove the baking sheet from the oven and let the cauliflower cool for a few minutes to allow the flavors to settle.
- Garnish & Serve: Transfer the baked cauliflower to a serving platter and garnish with chopped fresh cilantro or sliced green onions if desired. Serve warm as a side dish, appetizer, or main over rice or quinoa.
- Store Leftovers: Allow any leftover cauliflower to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days and reheat in the oven before serving.
Notes
- For a gluten-free option, use tamari instead of soy sauce.
- Adjust the amount of sriracha to control the spice level according to your taste.
- Honey can be substituted with maple syrup for a vegan version.
- Make sure cauliflower florets are spread in a single layer to avoid steaming and ensure crispiness.
- Leftovers reheat best in the oven to retain texture rather than in the microwave.
