Description
These sweet and spicy baked cauliflower bites roast until crisp and then toss in a bold chili glaze. This recipe makes a flavorful vegetarian side dish or snack.
Ingredients
- 1 medium head cauliflower, cut into bite-size florets
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon sriracha or chili garlic sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 garlic clove, minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon sliced green onions for garnish
- 1 teaspoon sesame seeds for garnish
Instructions
- Preheat your oven to 425°F. Line a large baking sheet with parchment paper.
- In a bowl, toss cauliflower florets with olive oil, salt, and pepper until you coat them evenly. Spread them in a single layer on the baking sheet.
- Roast for 20 minutes, flipping halfway through, until the cauliflower is tender and lightly browned.
- While it roasts, whisk together soy sauce, rice vinegar, honey, sriracha, sesame oil, cornstarch, and garlic in a small saucepan.
- Place the saucepan over medium heat and cook for 2 to 3 minutes, stirring until the sauce slightly thickens. Remove it from the heat.
- Transfer the roasted cauliflower to a bowl and pour the warm sauce over it. Toss to coat everything evenly.
- Return the cauliflower to the baking sheet and bake for 5 more minutes, until the glaze caramelizes and the edges crisp.
- Sprinkle with green onions and sesame seeds before you serve.
Notes
- Use chili garlic sauce if you prefer a slightly milder heat than sriracha.
- Ensure the cauliflower is in a single layer for best crisping results.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish/Appetizer
- Method: Baking/Roasting
- Cuisine: Asian Inspired