Description
A delightful recipe for Sweet and Spicy Baked Cauliflower that offers a perfect balance of flavors with a crispy coating and a sticky, tangy glaze. This vegan dish is sure to be a hit as an appetizer or side dish.
Ingredients
Scale
Main Ingredients:
- 1 large head cauliflower, cut into florets
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup all-purpose flour
- ½ cup water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the sweet and spicy sauce:
- ⅓ cup honey or maple syrup
- ¼ cup soy sauce
- 2 tablespoons sriracha or chili garlic sauce
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch mixed with 2 teaspoons water (slurry)
- sesame seeds and green onions for garnish
Instructions
- Preheat the Oven: Preheat oven to 425°F and line a baking sheet with parchment paper.
- Prepare the Cauliflower: In a bowl, prepare a batter with flour, water, garlic powder, onion powder, salt, and pepper. Coat cauliflower florets in the batter and place them on the baking sheet. Bake for 25–30 minutes until golden and crisp, flipping halfway.
- Make the Sauce: In a saucepan, combine honey, soy sauce, sriracha, and rice vinegar. Thicken with cornstarch slurry, then coat the baked cauliflower in the sauce.
- Finalize: Return the cauliflower to the oven for 5 minutes to set the glaze. Garnish with sesame seeds and green onions before serving.
Notes
- For extra crispiness, broil the coated cauliflower for 2–3 minutes.
- Adjust sriracha to control the heat level according to preference.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer or Side Dish
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 14g
- Sodium: 640mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
