Maple Sriracha Cauliflower Bliss (Printer-Friendly)
Cauliflower florets roasted with maple, sriracha, and garlic for crisp edges and balanced, vibrant flavor.
# What You'll Need:
→ Main Ingredients
01 -
1 large head cauliflower, trimmed and cut into florets
→ Glaze
02 -
3 tablespoons olive oil
03 -
2 tablespoons pure maple syrup
04 -
1 to 2 tablespoons sriracha sauce, to taste
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
07 -
Kosher salt, to taste
08 -
Freshly ground black pepper, to taste
→ Garnishes (Optional)
09 -
Chopped fresh parsley, for garnish
10 -
Lemon wedges, for serving
# Steps to Follow:
01 -
Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper to prevent sticking and facilitate even roasting.
02 -
In a large bowl, whisk together olive oil, maple syrup, sriracha, garlic powder, onion powder, salt, and black pepper until the mixture is thoroughly combined.
03 -
Add the cauliflower florets to the bowl and toss well, ensuring each floret is evenly coated with the prepared glaze.
04 -
Spread coated cauliflower in a single, even layer on the prepared baking sheet, leaving space between florets for maximum caramelization.
05 -
Roast in the preheated oven for 25 to 30 minutes, stirring halfway through to promote even browning. Cauliflower should be tender and edges deeply golden.
06 -
Transfer roasted cauliflower to a serving dish. If desired, garnish with chopped fresh parsley and serve with lemon wedges for a burst of acidity.
# Extra Suggestions:
01 -
For best texture, avoid overcrowding the baking sheet so the cauliflower roasts instead of steaming.
02 -
Adjust the amount of sriracha to match your preferred heat level—start with 1 tablespoon for mild spice.
03 -
Leftovers should be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or air fryer to restore crispness.