Serves 4 | Total Time: 40 minutes
This dish transforms a humble head of cauliflower into a flavorful, irresistible side that strikes the perfect balance between sweetness and heat. Robust in aroma and rich in texture, every bite delivers tender roasted cauliflower florets coated in a glossy, deeply seasoned glaze. The natural earthy tones of the cauliflower are elevated by a sweet drizzle of honey, the savory depth of soy sauce, and just enough sriracha to awaken your palate without overwhelming it. A simple garnish of fresh cilantro adds a bright, herbal finish that beautifully rounds out the flavors.
Ingredients:
- 1 head cauliflower, cut into evenly sized florets
- 3 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 teaspoon sriracha (adjust based on desired heat level)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh cilantro (for garnish)
Instructions:
- Prepare for Baking:
Begin by preheating your oven to 425°F (about 220°C). While the oven warms up, take a large baking sheet and line it with a sheet of parchment paper. This will prevent the cauliflower from sticking to the pan, helping it roast more evenly and making cleanup much easier. - Mix the Sauce:
In a spacious mixing bowl, pour in the olive oil. Add the honey, which brings a natural sweetness that caramelizes beautifully in the oven. Next, drizzle in the soy sauce to introduce a rich umami base. Squeeze in the sriracha — if you enjoy a sharper spice, you may increase this slightly; if you want milder heat, keep it at the suggested amount. Sprinkle the garlic powder and smoked paprika over the liquids; the garlic powder adds aromatic warmth while the smoked paprika imparts a subtle smokiness. Finally, season with the salt and black pepper. Using a whisk or fork, vigorously blend all these elements together until they form a smooth, cohesive sauce. You should notice a glossy sheen and a fragrant blend of sweet-spice aromas. - Coat the Cauliflower:
Add the cauliflower florets to the bowl with the sauce. Using a large spoon or clean hands, gently toss the florets so that every surface is generously coated in the sauce mixture. Take your time here — make sure the florets are thoroughly covered so each piece absorbs flavor during roasting.
- Arrange on Baking Sheet:
Spread the coated cauliflower out in a single, even layer on the prepared baking sheet. It’s important the florets aren’t piled on top of one another; giving them room allows hot air to circulate freely, encouraging even roasting and golden-brown edges rather than steaming. - Roast in the Oven:
Place the baking sheet on the middle rack of the preheated oven. Let the cauliflower cook for 25 to 30 minutes. About halfway through, use a spatula to gently flip and stir the florets — this ensures even caramelization and an appealing, slightly charred look on all sides. As the cauliflower roasts, the honey and soy sauce meld into a sticky, slightly thickened coating that clings to the tender yet crisp florets. - Rest Before Serving:
Once the cauliflower is tender all the way through and boasts a rich golden-brown exterior, remove the pan from the oven. Allow the cauliflower to cool on the baking sheet for a few minutes. This brief resting period lets the juices settle and gives the sticky sauce a moment to firm up slightly. - Garnish and Present:
Transfer the roasted cauliflower to a serving platter. Sprinkle the top with the chopped fresh cilantro — its vibrant green color and fresh herbaceous flavor provide a delightful contrast to the warm, spicy-sweet cauliflower. Serve immediately while warm.
Serving Suggestions:
This sweet and spicy cauliflower makes a fantastic side dish for a weeknight dinner or a flavorful appetizer at gatherings. Its bold yet balanced taste pairs especially well with roasted proteins, steamed rice, or even cool dips on the side.