Description
Description A deliciously healthy recipe for sweet-spicy baked cauliflower with caramelized edges and a sticky-sweet glaze.
Ingredients
- 1 large head of cauliflower, cut into florets
- 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
- Fresh cilantro or green onions for garnish (optional)
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Instructions
- Preheat your oven to 425°F (220°C).
- Cut the cauliflower into bite-sized florets, aiming for 1 to 2 inches in size. Rinse under cold water and pat dry with a towel.
- 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 smooth.
- Add the cauliflower florets to the marinade and toss gently until evenly coated.
- Line a baking sheet with parchment paper and spread the marinated cauliflower in a single layer, ensuring they are not overcrowded.
- Roast in the preheated oven for 25-30 minutes, tossing halfway through for even browning.
- For extra crispiness, broil for an additional 2-3 minutes at the end, watching closely to prevent burning.
- Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro or green onions if desired.
- Serve as a side dish or over rice or quinoa. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- Notes
- For extra crunch, adjust roasting and broiling times. Serve alongside grilled fish or as a filling in tacos.