Name: Maple Sriracha Cauliflower
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian-Inspired
Ingredients: 1 large head cauliflower, cut into florets; 3 tablespoons olive oil; 2 tablespoons maple syrup; 1–2 tablespoons Sriracha sauce (to taste); 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and pepper, to taste; Fresh parsley, chopped (optional); Lemon wedges (optional, for serving)

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Maple Sriracha Cauliflower is one of those dishes that surprises me every time. It’s incredibly simple to make, yet it delivers bold, sweet, and spicy flavors with just a few ingredients. Roasting brings out the natural nuttiness of the cauliflower while the maple syrup caramelizes and the Sriracha adds a punch of heat. I love serving this as a side dish, appetizer, or even a main when I’m in the mood for something light but satisfying.

Why You’ll Love This Recipe

I love how this recipe turns humble cauliflower into something exciting and crave-worthy. The balance of sweet maple syrup and fiery Sriracha makes each bite pop, while roasting brings a beautiful crispiness to the edges. It’s vegan, gluten-free, and customizable to fit different spice levels. Whether I’m making it for a weeknight dinner or serving it to guests, it’s always a hit and disappears fast.

Ingredients

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

1 large head cauliflower, cut into florets
3 tablespoons olive oil
2 tablespoons maple syrup
1–2 tablespoons Sriracha sauce (to taste)
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Fresh parsley, chopped (optional)
Lemon wedges (optional)

Directions

I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, I whisk together olive oil, maple syrup, Sriracha, garlic powder, onion powder, salt, and pepper.
I add the cauliflower florets to the bowl and toss them until they’re evenly coated with the sauce.
Then I spread the cauliflower out in a single layer on the prepared baking sheet.
I roast it for 25–30 minutes, stirring halfway through, until the edges are golden and the florets are tender.
I finish it off with a sprinkle of fresh parsley and serve it warm, sometimes with a squeeze of lemon for a little brightness.

Servings and timing

This recipe serves 4 people as a side dish and takes about 35 minutes total, including prep and roasting time. It’s quick enough for a busy evening and flavorful enough to feel special.

Variations

Sometimes I swap maple syrup for honey or agave if I’m out.
If I want more crunch, I toss in a handful of roasted peanuts or cashews before serving.
For extra depth, I add a splash of soy sauce or tamari to the marinade.
I’ve also turned this into tacos by stuffing the roasted cauliflower into tortillas with avocado and slaw.
When I’m in the mood for extra heat, I increase the Sriracha or add a pinch of red pepper flakes.

Storage/Reheating

Leftovers keep well in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven at 375°F for about 10 minutes to bring back some of the crispiness. Microwaving works too, though it softens the texture a bit. I usually skip freezing because roasted cauliflower doesn’t hold up well once thawed.

FAQs

Can I use frozen cauliflower for this recipe?

Yes, but I prefer fresh for the best texture. If using frozen, I thaw and pat it dry before roasting to avoid sogginess.

How spicy is this dish?

It depends on how much Sriracha I use. One tablespoon gives a mild kick, while two or more turns up the heat. I adjust to my taste.

Can I make this oil-free?

I’ve tried it with just maple syrup and Sriracha, and while it still tastes good, the oil helps with browning and texture. A small amount of water or broth can work in a pinch.

Is this recipe good for meal prep?

Absolutely. I roast a batch and store it in the fridge for quick sides or to toss into salads, grain bowls, or wraps throughout the week.

What can I serve this with?

I like pairing it with rice, quinoa, or roasted potatoes. It also makes a great side for grilled tofu, tempeh, or chicken if I’m making a bigger meal.

Conclusion

Maple Sriracha Cauliflower is one of those easy wins in the kitchen. It’s bold, balanced, and brings a little something extra to the table without a lot of effort. I keep this recipe in rotation because it’s healthy, quick, and endlessly adaptable. Whether I serve it solo or as part of a larger spread, it always brings the perfect mix of comfort and kick.