Maple Sriracha Cauliflower Bliss (Printer-Friendly Version)
Cauliflower roasted with maple and sriracha creates a perfect balance of sweet, spicy, and savory flavors.
# Ingredients Needed:
→ Main Ingredients
01 -
1 large head cauliflower, cut into bite-size florets
→ Glaze
02 -
3 tablespoons olive oil
03 -
2 tablespoons pure maple syrup
04 -
1 to 2 tablespoons sriracha sauce, adjust to taste
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
07 -
Kosher salt, to taste
08 -
Black pepper, freshly ground, to taste
→ Optional Garnishes
09 -
Chopped fresh parsley, for garnish
10 -
Lemon wedges, for serving
# Step-by-Step Directions:
01 -
Set oven to 425°F (218°C). Line a rimmed baking sheet with parchment paper for easy cleanup and to prevent sticking.
02 -
In a large bowl, combine olive oil, maple syrup, sriracha, garlic powder, onion powder, kosher salt, and black pepper. Whisk until smooth and well emulsified.
03 -
Add cauliflower florets to the bowl. Toss thoroughly to ensure every floret is evenly coated with the glaze.
04 -
Spread coated florets in a single layer on the prepared baking sheet. Avoid overcrowding to promote browning. Roast in the preheated oven for 25 to 30 minutes, stirring halfway through, until cauliflower is tender with crisp, caramelized edges.
05 -
Transfer roasted cauliflower to a serving dish. Garnish with chopped parsley and squeeze fresh lemon juice over the top just before serving, if desired.
# Helpful Hints:
01 -
For optimal texture, do not crowd the baking sheet; this ensures proper roasting and prevents steaming. Roasting at high heat intensifies flavor and provides a pleasing caramelized finish.
02 -
Leftovers should be refrigerated in an airtight container and consumed within 3 days. Reheat in the oven or air fryer for best results and to restore crispness.
03 -
This dish pairs well as a side with grilled proteins or can be incorporated into grain bowls.