I make this sweet and spicy baked cauliflower when I’m craving something bold yet healthy. The florets roast until crisp on the edges and tender inside, soaking up a glaze of honey, sriracha, and warm spices for a flavor-packed bite every time.

Why I’ll Love This Recipe

I love how this recipe balances two extremes—sweet and heat—into one addictive dish. The honey mellows the sriracha’s kick, while roasting creates those irresistible caramelized edges. It’s quick, easy, and versatile enough to serve as a snack, appetizer, or side. Plus, I can adjust the spice level to suit my mood, making it either mildly sweet or fiery hot.

Ingredients

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

1 medium head of cauliflower, cut into florets
2 tablespoons olive oil
2 tablespoons honey
2 tablespoons sriracha sauce
1 tablespoon soy sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
Salt and pepper to taste
Fresh cilantro for garnish (optional)
Sesame seeds for garnish (optional)

Directions

I preheat my oven to 400°F (200°C) and line a baking sheet with parchment paper.
I cut the cauliflower into even-sized florets for consistent cooking.
In a large bowl, I toss the florets with olive oil, salt, and pepper until coated.
In a small bowl, I whisk together honey, sriracha, soy sauce, garlic powder, onion powder, and cumin until smooth.
I pour the glaze over the cauliflower, tossing well to coat each piece.
I arrange the florets in a single layer on the baking sheet, making sure they’re not crowded.
I bake for about 20 minutes, flipping halfway through, until the cauliflower is golden-brown and slightly crisp on the edges.
I garnish with fresh cilantro and sesame seeds before serving, if desired.

Servings and Timing

Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

I like to switch things up sometimes:

For a smokier flavor, I swap sriracha with chipotle hot sauce.
I drizzle a little lime juice over the finished cauliflower for brightness.
I add a pinch of smoked paprika for depth.
For a lower-sugar version, I replace honey with sugar-free maple syrup.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place the cauliflower on a baking sheet and warm it in a 375°F (190°C) oven for 5–7 minutes until crisp again. Microwaving works in a pinch, but the oven keeps the texture better.

FAQs

1. Can I make this in an air fryer?

Yes—I cook it at 375°F for about 12–15 minutes, shaking halfway through, until crispy.

2. How can I make it less spicy?

I simply reduce the sriracha to 1 tablespoon or replace half with ketchup for a milder glaze.

3. Can I prepare it ahead of time?

I can cut the cauliflower and mix the sauce in advance, but I coat and bake it right before serving to keep it crisp.

4. Is there a vegan option?

Yes—I swap honey for agave nectar or maple syrup.

5. What can I serve it with?

I like pairing it with grilled chicken, rice bowls, or as a spicy snack with a cooling yogurt dip.

Conclusion

I find Sweet and Spicy Baked Cauliflower to be the perfect blend of indulgence and nutrition. It’s easy, fast, and endlessly customizable, making it one of my favorite go-to dishes when I want something healthy yet full of bold flavor.