Ingredients
Scale
- 1 large head of cauliflower, cut into florets
- 3 tablespoons maple syrup
- 2 tablespoons Sriracha sauce (adjust to taste)
- 2 tablespoons olive oil (or other cooking oil)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- Sesame seeds (for garnish, optional)
- Chopped green onions or fresh herbs (for garnish, optional)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C). This high temperature will help achieve a nice crispy texture on the cauliflower.
- Prepare the Cauliflower: Wash and cut the cauliflower into bite-sized florets. Ensure the pieces are roughly the same size for even cooking.
- Make the Sauce: In a large bowl, whisk together the maple syrup, Sriracha sauce, olive oil, garlic powder, onion powder, salt, and pepper until well combined.
- Coat the Cauliflower: Add the cauliflower florets to the bowl with the sauce. Toss until all the florets are evenly coated in the maple-Sriracha mixture.
- Arrange on a Baking Sheet: Line a baking sheet with parchment paper for easy cleanup. Spread the coated cauliflower in a single layer on the baking sheet, ensuring they are not overcrowded. This helps them roast evenly and get crispy.
- Roast in the Oven: Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the cauliflower is tender and caramelized. Toss the florets halfway through cooking for even browning.
- Garnish and Serve: Once roasted, remove the cauliflower from the oven. If desired, sprinkle sesame seeds and chopped green onions or fresh herbs on top for garnish. Serve warm as a side dish or as part of a main meal.