Maple Sriracha Roasted Cauliflower delivers a bold punch of flavor and satisfying crunch with every bite, making it a top-tier side dish or snack. This recipe kicks off with our keyword, “Maple Sriracha Roasted Cauliflower,” and offers a sweet-spicy profile that’s ideal for adding excitement to your veggie routine. Whether you’re diving into plant-based eating or just want a quick flavorful fix, this dish uses just a handful of pantry staples and comes together in under 40 minutes for a wholesome, irresistible treat.
Why You’ll Love This Maple Sriracha Roasted Cauliflower
This dish blends the nutty depth of roasted cauliflower with a perfect marriage of spicy sriracha and rich maple syrup. The result is a crispy, caramelized veggie that’s packed with character. It’s vegan, gluten-free, and great for weekly meal prep or casual get-togethers. Even those who usually pass on cauliflower will be pleasantly surprised by the bold, crave-worthy flavor twist.
Ingredients
- 1 medium cauliflower head, broken into evenly sized florets
- 2 1/2 tablespoons extra virgin olive oil
- 1 1/2 tablespoons sriracha sauce
- 2 1/2 tablespoons pure maple syrup
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Step-by-Step: How to Make Maple Sriracha Roasted Cauliflower
- Preheat the oven to 425°F (220°C).
- Wash and chop the cauliflower into uniformly sized, bite-sized florets.
- Combine the sauce by mixing olive oil, sriracha, maple syrup, salt, and pepper in a small bowl.
- Toss the cauliflower in the sauce until well-coated.
- Spread on a baking sheet in a single layer to ensure crisp, even roasting.
- Roast for 20 minutes, turning the pieces halfway through for even browning.
- Turn up the oven to 475°F and roast for another 12 minutes, or until the edges are golden and crispy.
- Serve hot for the best flavor and texture.
Helpful Tips
- Use parchment paper to prevent sticking and simplify cleanup.
- Keep florets spaced out on the tray for optimal crispiness.
- Adjust spice level by tweaking the sriracha-to-maple ratio.
- For even more crisp, finish under the broiler for 2-3 minutes.
Substitutions And Variations
- Oil-Free: Replace olive oil with a bit of vegetable broth.
- Vegetable Swap: Try it with broccoli, sweet potatoes, or Brussels sprouts.
- Boost the Protein: Add chickpeas before roasting.
- Sweetener Options: Substitute maple syrup with agave or honey (if not vegan).
Storage Instructions
Keep any leftovers in a sealed container in the fridge for up to 4 days. For best results, reheat in the oven or air fryer to bring back the crunch—avoid the microwave, which can make it soggy.
Nutritional Information
Per serving (approx. 1 cup):
Calories: 130
Carbohydrates: 14g
Protein: 2g
Fat: 7g
Saturated Fat: 1g
Sodium: 250mg
Fiber: 3g
Sugar: 6g
Note: Nutrition values are estimates and can vary based on exact ingredients used.
Serving Suggestions
- Serve over brown rice or quinoa for a hearty meal.
- Offer as a finger food appetizer with toothpicks and a side of extra sriracha.
- Toss into tacos, wraps, or grain bowls for a flavor boost.
- Garnish with fresh cilantro and lime juice for added zest.
Frequently Asked Questions About Maple Sriracha Roasted Cauliflower
Can I make this dish ahead of time?
Absolutely! You can roast it a day in advance. Just reheat in the oven at 375°F for 10-15 minutes to bring back its crispy texture.
Is this recipe suitable for kids?
It depends on their spice tolerance. Reduce the sriracha to make it gentler.
Can I use an air fryer instead of an oven?
Yes! Cook at 400°F for about 15-20 minutes, shaking halfway through.
Is the recipe gluten-free?
Yes, it’s naturally gluten-free.
What can I substitute for sriracha?
You can use chili garlic sauce or any favorite hot sauce as an alternative.
Conclusion
Thank you so much for trying this Maple Sriracha Roasted Cauliflower recipe! I absolutely love the way the sweet maple syrup complements the bold heat of sriracha, all while letting the natural nuttiness of cauliflower shine through. It’s an easy dish that transforms simple ingredients into something truly special. Whether you’re cooking for yourself or sharing with others, I hope this recipe brings some fun, flavor, and warmth to your table. Happy cooking, and thanks for being part of this food-loving community!
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Maple Sriracha Roasted Cauliflower
- Total Time: 42 minutes
- Yield: 4 servings 1x
Description
Maple Sriracha Roasted Cauliflower is a crispy, sweet-and-spicy side dish that’s perfect for plant-based meals, appetizers, or healthy snacking. Quick to make and packed with flavor, it’s a crowd-pleaser even for cauliflower skeptics.
Ingredients
1 medium cauliflower head, cut into bite-sized florets
2 1/2 tbsp olive oil
1 1/2 tbsp sriracha sauce
2 1/2 tbsp pure maple syrup
1/4 tsp sea salt
1/4 tsp black pepper
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and chop the cauliflower into uniformly sized, bite-sized florets.
- Combine the sauce by mixing olive oil, sriracha, maple syrup, salt, and pepper in a small bowl.
- Toss the cauliflower in the sauce until well-coated.
- Spread on a baking sheet in a single layer to ensure crisp, even roasting.
- Roast for 20 minutes, turning the pieces halfway through for even browning.
- Turn up the oven to 475°F and roast for another 12 minutes, or until the edges are golden and crispy.
- Serve hot for the best flavor and texture.
Notes
For extra crunch, broil for 2–3 minutes at the end. Adjust sriracha to taste. Use parchment for easy cleanup. Reheats best in oven or air fryer.
- Prep Time: 10 minutes
- Cook Time: 32 minutes
Nutrition
- Serving Size: 1 cup
- Calories: 130
- Sugar: 6g
- Carbohydrates: 14g
- Protein: 2g