Name: Sweet and Spicy Baked Cauliflower
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Fusion
Ingredients: 1 medium head cauliflower, cut into florets; 1 tablespoon olive oil; 1/2 cup flour (all-purpose or gluten-free); 1/2 cup water; 1/2 teaspoon garlic powder; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup maple syrup or honey; 2 tablespoons sriracha or your favorite hot sauce; 1 tablespoon soy sauce (or tamari for gluten-free); 1 teaspoon rice vinegar; 1 clove garlic, minced; 1 teaspoon cornstarch mixed with 1 tablespoon water (optional)

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Crispy, oven-roasted cauliflower bites tossed in a sticky-sweet and mildly spicy glaze make this Sweet and Spicy Baked Cauliflower dish a real winner. I love how simple it is to prepare while still delivering that perfect balance of heat and sweetness. It’s a dish that easily works as an appetizer, snack, or side that impresses every time.

Sweet and Spicy Baked Cauliflower

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 medium head cauliflower, cut into florets

1 tablespoon olive oil

½ cup flour (all-purpose or gluten-free)

½ cup water

½ teaspoon garlic powder

¼ teaspoon salt

¼ teaspoon black pepper

For the Sweet and Spicy Sauce:

¼ cup maple syrup or honey

2 tablespoons sriracha or your favorite hot sauce

1 tablespoon soy sauce (or tamari for gluten-free)

1 teaspoon rice vinegar

1 clove garlic, minced

1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)

Directions

I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a medium bowl, I whisk together flour, water, garlic powder, salt, and pepper until smooth.

I toss the cauliflower florets into the batter, ensuring each piece is evenly coated, then arrange them in a single layer on the baking sheet.

I bake the cauliflower for 20–25 minutes, flipping halfway through, until golden and crisp on the edges.

While the cauliflower bakes, I combine maple syrup, sriracha, soy sauce, rice vinegar, and garlic in a small saucepan over medium heat.

I bring it to a simmer, then add the cornstarch slurry if I want a thicker sauce. I cook until it slightly thickens, about 2–3 minutes, and then remove it from the heat.

Once baked, I toss the cauliflower in the sauce or drizzle it over just before serving.

I serve immediately, sometimes garnished with sesame seeds or green onions for a finishing touch.

Servings and timing

This recipe makes about 4 servings.

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Each serving is approximately 160 kcal, making it a light and satisfying choice.

Variations

I sometimes swap maple syrup for honey when I want a slightly richer sweetness.

To make it extra crispy, I add a tablespoon of cornstarch to the batter.

For a milder version, I reduce the sriracha and add a splash of orange juice for a fruity twist.

I love turning this into a meal by serving it over rice or stuffing it in tacos or wraps with fresh greens.

When I want a smoky flavor, I add a pinch of smoked paprika or a dash of chipotle hot sauce.

Storage/Reheating

I store leftover cauliflower in an airtight container in the refrigerator for up to 3 days. To reheat, I place it on a baking sheet and warm it in the oven at 375°F (190°C) for 8–10 minutes to restore the crispiness. I avoid microwaving, as it can make the cauliflower soggy. The sauce can be stored separately and reheated on the stovetop before tossing with the cauliflower again.

FAQs

How do I make the cauliflower crispier?

I make it crispier by spreading the florets out so they don’t touch while baking and by lightly coating them with cornstarch in the batter.

Can I make this recipe in an air fryer?

Yes, I can air-fry the cauliflower at 400°F (200°C) for 15–18 minutes, shaking halfway through until golden and crisp.

Can I use frozen cauliflower?

I prefer fresh cauliflower because frozen can release water and affect crispiness. However, if using frozen, I thaw and pat it dry thoroughly first.

Is this recipe vegan and gluten-free?

It can easily be both! I use maple syrup instead of honey and tamari instead of soy sauce to make it fully vegan and gluten-free.

Can I prepare it ahead of time?

I can bake the cauliflower ahead and store it without sauce. When ready to serve, I reheat and toss with freshly warmed glaze for the best texture.

Conclusion

Sweet and Spicy Baked Cauliflower is one of my favorite ways to turn a simple vegetable into something truly crave-worthy. I love how easy it is to make, how customizable the flavor can be, and how it satisfies that sweet-and-spicy craving in a healthy, plant-based way. Whether I serve it as an appetizer, side, or snack, it always disappears fast—and that’s how I know it’s a keeper.

Recipe:

Sweet and Spicy Baked Cauliflower

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Author: Cheryl
Total Time: 35 minutes
Yield: 4 servings
Diet: Vegan

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Description

Crispy oven-roasted cauliflower bites tossed in a sticky-sweet and mildly spicy glaze. A plant-based appetizer, snack, or side that’s flavorful, customizable, and easy to make.

Instructions

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Whisk together flour, water, garlic powder, salt, and pepper in a medium bowl until smooth.
Toss the cauliflower florets into the batter until evenly coated and place them on the prepared baking sheet in a single layer.
Bake for 20–25 minutes, flipping halfway through, until golden and crisp on the edges.
While baking, combine maple syrup, sriracha, soy sauce, rice vinegar, and garlic in a saucepan over medium heat.
Simmer the sauce, then stir in the cornstarch slurry if using, and cook until slightly thickened (about 2–3 minutes). Remove from heat.
Toss the baked cauliflower with the sauce or drizzle it over before serving.
Serve immediately, optionally garnished with sesame seeds or green onions.