Maple Sriracha Cauliflower

Maple Sriracha Cauliflower is one of those recipes I keep coming back to every single week. It hits that perfect sweet-spicy balance that makes you want to reach for just one more piece. Once you try this glaze, plain roasted cauliflower will never feel the same again.

I first made this on a chilly Tuesday night when I needed something quick but exciting. I had a head of cauliflower sitting in the fridge and a bottle of sriracha that was practically begging to be used. The moment that maple sriracha glaze hit the hot florets and went back into the oven, my whole kitchen smelled incredible. This maple sriracha cauliflower has become my go-to side dish when I want something that feels a little special without a lot of effort.

Everything You Need to Make This Glazed Cauliflower

I always pick the freshest, firmest head of cauliflower I can find because it holds up beautifully during roasting and gets those gorgeous caramelized edges. Pro tip: if you can find pre-cut florets at the store, they save a good five minutes of prep time.

• 1 large head of cauliflower (about 2 lbs) – cut into even, bite-sized florets
• 2 tablespoons olive oil – extra virgin gives the best flavor
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Maple Sriracha Glaze:

• 3 tablespoons pure maple syrup – not pancake syrup. The real stuff caramelizes far better.
• 2 tablespoons sriracha sauce – reduce to 1 tablespoon if you prefer mild heat
• 1 tablespoon soy sauce – or tamari for a gluten-free swap
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 clove garlic, minced

Pro tip: measure all your glaze ingredients into one small bowl before the cauliflower goes in so you are ready to move fast when it comes out.

How to Roast Maple Sriracha Cauliflower Perfectly Every Time

I recommend reading through all the steps once before you start. This maple sriracha cauliflower comes together in about 40 minutes total and the process is very forgiving for beginner cooks.

Step 1: Preheat your oven to 400 degrees F (200 degrees C). Let it fully preheat before anything goes in. A properly hot oven is what creates that crispy exterior you are looking for.

Step 2: Add the cauliflower florets to a large mixing bowl. Drizzle with olive oil and sprinkle with salt and pepper. Toss well until every piece is evenly coated. Under-oiled florets will steam instead of roast and you will lose that crisp texture.

Step 3: Spread the cauliflower in a single, even layer on a baking sheet. Do not pile pieces on top of each other. If it looks crowded, split it across two pans. Overcrowding is the number one reason cauliflower turns out soft instead of crispy.

Step 4: Roast for 20-25 minutes, flipping the florets halfway through at around the 12-minute mark. Look for golden-brown edges and a slight char on the flat sides. That browning is where the flavor lives.

Step 5: While the cauliflower roasts, whisk together the maple syrup, sriracha, soy sauce, rice vinegar, sesame oil, and minced garlic in a small bowl until fully combined.

Step 6: Pull the pan from the oven and pour the glaze directly over the hot cauliflower. Toss gently with tongs to coat every floret. Work quickly so the residual heat helps the glaze stick.

Step 7: Return the pan to the oven and roast for another 5-10 minutes. Watch for the glaze to turn bubbly and caramelized around the edges. Remove when it looks sticky and slightly darkened. Do not walk away during this stage as the maple syrup can burn quickly.

Step 8: Let the maple sriracha cauliflower rest for 2-3 minutes before serving. Garnish with sesame seeds or sliced green onions for color and a little extra crunch.

What to Serve with Sweet and Spicy Roasted Cauliflower

This dish pairs beautifully with clean, simple flavors that let the bold maple sriracha glaze do its thing. Here are the best sides for maple sriracha cauliflower:

Steamed jasmine rice: The mild, fluffy rice soaks up the extra glaze and balances the heat. It turns this side dish into a satisfying full meal with almost no extra effort.

Grilled chicken breast: The light, savory chicken is a natural match for the sweet-spicy cauliflower. It keeps the plate feeling light and protein-forward.

Quinoa grain bowl: Toss the cauliflower over cooked quinoa with shredded carrots and a drizzle of sesame dressing for a complete, nutritious meal.

Garlic roasted broccoli: Doubling up on roasted vegetables gives you a colorful, plant-forward dinner plate that works any weeknight.

Dipping platter with ranch or aioli: Serve the maple sriracha cauliflower as an appetizer alongside a cool, creamy dip to contrast the heat and sweetness.

More Recipes You Will Love with This Cauliflower

This maple sriracha cauliflower works beautifully as a side dish alongside bold, flavor-forward mains. Pair it with the Garlic Cauliflower Mushroom Skillet for a full plant-based spread, or serve it next to the Sweet Chili Chicken Bowl for a meal that doubles down on that irresistible sweet and spicy flavor combination.

If you enjoy building grain bowls around roasted vegetables, the Maple Dijon Chicken Sweet Potato Bowls and the Thai Peanut Sweet Potato Buddha Bowl are natural fits. Both bring bold sauces and roasted vegetables together in a way that complements this cauliflower perfectly as a side or addition.

Storing Your Leftover Cauliflower the Right Way

Store leftover maple sriracha cauliflower in an airtight container in the refrigerator for up to 3 days. The florets will soften after the first day as the glaze continues to absorb into the vegetable, but the flavor actually deepens and gets better overnight.

To reheat, spread the cauliflower on a baking sheet and warm in a 375 degree F oven for 8-10 minutes, or use an air fryer at 370 degrees F for 4-5 minutes. Both methods help restore some of the original crispiness. Avoid the microwave if you can because it makes the texture rubbery and the glaze becomes watery.

I recommend making a double batch on the weekend and keeping one portion in the fridge for easy weeknight grain bowls or wraps throughout the week. The bold glaze holds up well and makes meal prep feel far more exciting than plain vegetables.

Quick Answers to Common Questions About This Recipe

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