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A plate of crispy Maple Sriracha Roasted Cauliflower with parsley garnish.

Maple Sriracha Roasted Cauliflower

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Prep Time 10 minutes
Cook Time 0 minutes
Servings: 4
Course: Side Dish
Cuisine: Mediterranean
Calories: 125
Ingredients Method Notes

Ingredients
  

  • 1 head cauliflower cut into florets
  • 2 tbsp Extra Virgin Olive Oil
  • 2 tbsp Pure Maple Syrup
  • 1 tbsp Sriracha Sauce more or less to taste
  • 2 cloves Garlic minced
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Sea Salt
  • 1/4 tsp Black Pepper
  • Garnish: Fresh parsley and sesame seeds

Method
 

  1. Preheat: Set oven to 425°F (220°C). Line a baking sheet with parchment.
  2. Mix: Whisk olive oil, maple syrup, sriracha, garlic, and spices in a large bowl.
  3. Coat: Toss cauliflower florets in the sauce until well-coated.
  4. Spread: Arrange florets in a single layer on the baking sheet.
  5. Roast: Bake for 20-25 mins, flipping halfway through.
  6. Serve: Garnish with parsley and sesame seeds. Serve warm.

Notes

  • Size Matters: Cut cauliflower into uniform 1-inch florets. Smaller pieces will burn before the larger ones soften.
  • The "Dry" Rule: Ensure the cauliflower is completely dry after washing. Excess water will cause the florets to steam rather than roast, preventing that signature crisp.
  • Glaze Consistency: If your sriracha is particularly thick, add a teaspoon of water or lemon juice to the whisked sauce to ensure even coating.
  • Spice Control: This recipe is "Medium" heat. For a milder version, reduce sriracha to 1.5 teaspoons; for "Hot," increase to 2 tablespoons.
  • Sheet Pan Selection: Use a dark-colored rimmed baking sheet for better heat conduction and more aggressive browning on the bottom of the florets.
  • Serving Suggestion: Best served immediately. To refresh leftovers, use an air fryer or oven—avoid the microwave to maintain the texture.