Name: Sweet and Spicy Baked Cauliflower
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian-Inspired
Ingredients: 1 medium head cauliflower, cut into bite-sized florets; 2 tbsp olive oil; ½ cup all-purpose flour (or gluten-free flour); ½ cup plant-based milk (or dairy milk); 1 cup panko breadcrumbs (use gluten-free if needed); ½ tsp garlic powder; ½ tsp smoked paprika; Salt and pepper, to taste; ¼ cup sweet chili sauce; 2 tbsp soy sauce (or tamari for gluten-free); 1 tbsp sriracha (adjust to taste); 1 tbsp rice vinegar; 1 tbsp maple syrup or honey

Why You’ll Love This Recipe

I enjoy this recipe because it delivers the perfect balance of sweet and spicy flavors without deep-frying. The oven does most of the work, and the glaze adds a burst of bold taste that keeps me coming back for more. I also like that it’s versatile—I can adjust the spice level to suit my mood and pair it with rice, noodles, or salads.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cauliflower, cut into florets
Olive oil
Salt and pepper to taste
Honey or maple syrup
Sriracha or hot sauce of choice
Soy sauce
Rice vinegar or apple cider vinegar
Garlic, minced
Cornstarch (optional, for thickening)
Green onions or sesame seeds for garnish

Directions

I preheat my oven to 425°F (220°C) and line a baking sheet with parchment paper.
I toss the cauliflower florets with olive oil, salt, and pepper, then spread them evenly on the baking sheet.
I roast for 20–25 minutes, flipping halfway through, until the edges are golden and slightly crisp.
While the cauliflower bakes, I whisk together honey (or maple syrup), sriracha, soy sauce, vinegar, and garlic in a small saucepan.
I bring the sauce to a simmer, and if I want it thicker, I stir in a cornstarch slurry and cook until slightly thickened.
I remove the cauliflower from the oven, toss it in the sauce until evenly coated, and return it to the oven for 5 minutes to set the glaze.
I garnish with green onions or sesame seeds before serving.

Servings and timing

This recipe serves about 4 people. I usually spend 10 minutes prepping and 25–30 minutes cooking, so the total time is around 35–40 minutes.

Variations

I sometimes add a dash of ginger to the sauce for extra warmth.
I swap honey for maple syrup for a vegan version.
I use chili garlic sauce instead of sriracha for a more garlicky kick.
I sprinkle crushed peanuts or cashews on top for extra crunch.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I bake them at 375°F (190°C) for about 8–10 minutes to restore some crispness instead of microwaving.

FAQs

Can I make this gluten-free?

Yes, I use tamari or coconut aminos instead of soy sauce.

Can I air fry the cauliflower instead of baking?

Yes, I cook it in the air fryer at 400°F (200°C) for 12–15 minutes, shaking halfway through.

How spicy is this dish?

It has a medium heat, but I can adjust by adding more or less sriracha to taste.

Can I prepare the sauce ahead of time?

Yes, I make the sauce up to 3 days in advance and store it in the fridge, then warm it before tossing with the cauliflower.

What can I serve this with?

I like pairing it with jasmine rice, fried rice, noodles, or as part of a Buddha bowl.

Conclusion

I love making sweet and spicy baked cauliflower because it’s a lighter, flavorful alternative to fried appetizers. The caramelized edges, sticky glaze, and perfect balance of sweet heat make it irresistible. It’s a recipe I reach for when I want something bold, plant-based, and easy enough for a weeknight.