This Whole Roasted Cauliflower with Spicy Sriracha Honey Glaze is a stunning centerpiece that’s as flavorful as it looks. The cauliflower turns golden and crisp on the outside while staying tender inside. The glaze combines the sweetness of honey with the heat of sriracha for a perfect balance that wakes up your taste buds. It’s a fantastic vegetarian main dish or a bold side that pairs beautifully with grilled meats or roasted vegetables.
Cooking Time: 1 hour 10 minutes
Servings: 4
Ingredients:
1 large head cauliflower, leaves and stem trimmed but core intact
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon smoked paprika
For the Glaze:
3 tablespoons honey
2 tablespoons sriracha sauce
1 tablespoon soy sauce
1 tablespoon melted butter
1 teaspoon rice vinegar or lemon juice
For Garnish (optional):
Fresh parsley or cilantro, chopped
Sesame seeds
Lemon wedges
Instructions:
-
Preheat the Oven:
Set the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup. -
Prepare the Cauliflower:
Rinse the cauliflower and pat dry. Place it stem-side down on the prepared baking sheet. Rub olive oil all over the surface, making sure it gets into all the crevices. Sprinkle with salt, pepper, garlic powder, and smoked paprika. -
Roast:
Roast uncovered for about 45 minutes until the cauliflower starts to brown and a knife inserted into the center meets little resistance. -
Make the Glaze:
In a small bowl, mix honey, sriracha, soy sauce, melted butter, and rice vinegar. Whisk until smooth. Taste and adjust heat or sweetness as preferred. -
Glaze and Finish Roasting:
Brush the glaze all over the cauliflower. Return to the oven and roast for another 15–20 minutes, basting halfway through, until the glaze caramelizes and the cauliflower is deep golden and glossy. -
Serve:
Transfer the cauliflower to a serving plate. Drizzle with any leftover glaze from the pan and sprinkle with sesame seeds and herbs. Slice into wedges or serve whole at the table for a dramatic presentation.
Tips:
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To ensure even roasting, parboil the cauliflower for 5 minutes before baking.
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For extra flavor, add minced garlic or grated ginger to the glaze.
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If you prefer more heat, increase the sriracha or add a pinch of red pepper flakes.
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Leftovers make a great addition to grain bowls or wraps.
Nutrition (per serving):
Calories: 180
Protein: 5g
Carbohydrates: 21g
Fat: 9g
Fiber: 4g
Sugar: 14g
Sodium: 380mg
