If you have been looking for a way to make vegetables the star of the show, this Sweet and Spicy Baked Cauliflower is about to change your life. Forget boring steamed veggies; this dish is bold, vibrant, and packed with a sticky glaze that will have even the most dedicated meat eaters reaching for seconds. It is the perfect balance of heat and honey that makes healthy eating feel like a total indulgence.
The inspiration for this recipe comes from my love for classic takeout “General Tso” or “Orange Chicken,” but with a modern, health conscious twist. I wanted to create a dish that captured that signature sticky, savory, and sweet experience without the heavy breading or deep frying. Cauliflower is the perfect “blank canvas” for these flavors because its crannies and nooks soak up the sauce beautifully while the edges get wonderfully caramelized in the oven.
The flavor profile is a masterful blend of savory soy, sweet honey, and a kick of heat from the Sriracha. The texture is what really makes it stand out; the cauliflower remains tender on the inside while the high heat of the oven creates slightly charred, crispy edges. Once tossed in the thickened hoisin based sauce, every floret becomes a “sticky sweet” explosion of flavor.
Expert Tips & Tricks
To ensure your cauliflower never fails, the biggest secret is to avoid overcrowding the baking sheet. If the florets are too close together, they will steam instead of roast, and you will lose those crispy brown edges. Give them plenty of “personal space” on the parchment paper.
Another success tip is to cut your florets into even, bite sized pieces. This ensures that every piece finishes cooking at the exact same time. When it comes to the sauce, make sure to whisk it continuously while it thickens on the skillet. The cornstarch or gluten free flour can clump quickly if left unattended, and you want that glaze to be silky smooth.
Make Ahead, Storage, and Freezing
This dish is wonderful for meal prep! You can store leftovers in an airtight container in the refrigerator for up to five days. To maintain the texture when reheating, I recommend using an air fryer or a toaster oven rather than a microwave, which can make the cauliflower a bit soft.
While you can freeze roasted cauliflower, it is best to freeze the florets and the sauce separately. If frozen together, the cauliflower can become mushy upon thawing. For the best “just made” experience, roast a fresh batch of cauliflower and simply thaw and reheat your pre-made sauce.
Ingredient Substitutions
- The Sweetener: If you are looking for a vegan option, swap the honey for maple syrup or agave nectar.
- The Heat: Sriracha provides a moderate kick. If you prefer it extra spicy, add a pinch of red pepper flakes.
- Gluten Free: This recipe is naturally gluten free if you use coconut aminos or tamari instead of traditional soy sauce. Ensure your hoisin sauce is also labeled gluten free.
- The Oil: Avocado oil spray is excellent for high heat roasting, but any neutral cooking oil spray will work.
Serving Suggestions
I love serving this sweet and spicy cauliflower over a bed of fluffy jasmine rice or quinoa to soak up every drop of that sticky sauce. If you want to keep it low carb, it is fantastic alongside a crisp cucumber salad or tucked into lettuce wraps. For a drink pairing, the heat in this dish pairs beautifully with a chilled, off dry Riesling or a crisp pale ale.
Frequently Asked Questions
Can I use an air fryer instead of an oven? Absolutely! Air fry the cauliflower at 375 F for about 12 to 15 minutes, shaking the basket halfway through, until they are golden and crispy.
How do I get the cauliflower really clean? Soak your florets in a bowl of salted water for a few minutes to remove any hidden debris, then rinse well and pat them completely dry before roasting.
Is hoisin sauce necessary? Hoisin adds a deep, umami sweetness that is hard to replicate, but if you don’t have it, you can add an extra splash of soy sauce and a tiny bit of dark brown sugar.
Equipment List
- Large baking sheet
- Parchment paper
- Small saucepan or skillet
- Whisk
- Sharp chef’s knife
Sweet and Spicy Baked Cauliflower
Ingredients
- 1 large head cauliflower cut into bite sized florets
- Cooking oil spray avocado or olive oil
- 1 teaspoon garlic salt
- Salt and pepper to taste
- 1 tablespoon green onions sliced
- 1 tablespoon sesame seeds
For the Sweet and Spicy Sticky Sauce:
- 1/4 cup honey
- 2 garlic cloves minced
- 1/4 cup low sodium soy sauce or coconut aminos
- 1 tablespoon Sriracha
- 1 tablespoon hoisin sauce
- 1 teaspoon gluten free flour or cornstarch
Instructions
- Preheat your oven to 400 degrees F and line a large baking sheet with parchment paper.
- Arrange the cauliflower florets in a single layer on the prepared tray.
- Spray the florets generously with cooking oil spray. Sprinkle with garlic salt, plus extra salt and pepper to taste. Use your hands to toss the cauliflower until every piece is evenly coated.
- Bake for 15 to 20 minutes, or until the edges of the cauliflower begin to turn golden brown and tender.
- While the cauliflower roasts, prepare the sauce. Combine honey, minced garlic, soy sauce, Sriracha, hoisin, and cornstarch in a small saucepan. Whisk until the cornstarch is fully incorporated.
- Place the saucepan over medium heat. Stir frequently for 4 to 5 minutes until the sauce thickens into a sticky glaze.
- Remove the cauliflower from the oven and let it cool for two minutes.
- Transfer the florets to a large bowl, pour the warm sauce over them, and toss until fully coated.
- Garnish with sliced green onions and sesame seeds before serving warm.
