Description
A deliciously sweet and spicy baked cauliflower recipe that features tender roasted florets coated in a sticky, flavorful sauce made with honey, garlic, soy sauce, sriracha, and hoisin. Perfect as a healthy appetizer or side dish with a satisfying kick.
Ingredients
Scale
Cauliflower
- 1 large head cauliflower, cut into bite-sized florets
- Cooking oil spray
- 1 teaspoon garlic salt
- Salt and pepper, to taste
- 1 tablespoon green onions, sliced
- 1 tablespoon sesame seeds
Sweet and Spicy Sauce
- ¼ cup honey
- 2 garlic cloves, minced
- ¼ cup low sodium soy sauce or coconut aminos
- 1 tablespoon sriracha
- 1 tablespoon hoisin sauce
- 1 teaspoon gluten-free flour or cornstarch
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
- Prepare Cauliflower: In a large bowl, toss the cauliflower florets with cooking oil spray, garlic salt, salt, and pepper until evenly coated. Spread the florets in a single layer on the prepared baking sheet.
- Roast Cauliflower: Roast the cauliflower in the preheated oven for 20-25 minutes. Turn the florets halfway through cooking to ensure even roasting until they are golden brown and tender.
- Make the Sauce: While the cauliflower roasts, combine honey, minced garlic, soy sauce (or coconut aminos), sriracha, hoisin sauce, and gluten-free flour or cornstarch in a small saucepan. Whisk these ingredients together well.
- Cook the Sauce: Place the saucepan over medium heat and cook the sauce, stirring constantly, for about 3-5 minutes or until it thickens into a sticky glaze. Remove the sauce from the heat once thickened.
- Toss Cauliflower with Sauce: Transfer the roasted cauliflower to a large bowl. Pour the prepared sweet and spicy sauce over the cauliflower and toss well to coat every floret evenly.
- Garnish and Serve: Sprinkle the coated cauliflower with sliced green onions and sesame seeds for garnish. Serve immediately and enjoy!
Notes
- For a vegan option, substitute honey with maple syrup or agave nectar.
- Use coconut aminos as a gluten-free and soy-free alternative to soy sauce.
- If you prefer less heat, reduce the amount of sriracha or omit it entirely.
- Ensure the cauliflower florets are cut uniformly for even cooking.
- This dish is best served fresh but can be refrigerated for up to 2 days and reheated in the oven.
