I’m excited to add to my Roast Cauliflower Recipes with a whole roasted cauliflower glazed in spicy sriracha honey that caramelizes to golden brown and is finished with bright fresh herbs.

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I always love a dish that makes you pause. I roast a head of cauliflower until the edges get sweet and browned, then spoon on a sticky sriracha honey glaze that sings of sweet heat.

It looks fancy but it’s messy and bold, not that safe ‘blah’ side dish you expect. People never believe a whole cauliflower can taste this rich, they ask for seconds.

Serve it alongside anything and watch it disappear. This is my go-to when I want to impress without over cooking, and yeah it belongs in Roast Cauliflower Recipes.

Ingredients

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Cauliflower brings fiber and vitamin C, a hearty texture that soaks up sauce.
Honey adds natural sweetness, balances heat but still high in sugar.
Sriracha packs spice and umami, a little goes a long way.
Soy sauce gives salty deep savory notes, watch sodium levels though.
Rice vinegar or lime bring bright tang, cuts richness and lifts flavors.
Toasted sesame oil drizzled sparingly adds nutty aroma, strong so use less.
Garlic gives bite cilantro adds freshness green pop, both boost vitamins.
Olive oil helps roast evenly, provides healthy fats and golden crust.

Ingredient Quantities

1 head cauliflower (about 2 to 2 1/2 lb)

3 tbsp extra virgin olive oil

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 tsp smoked paprika

1/2 tsp garlic powder

1/4 cup honey

2 to 3 tbsp sriracha, more or less to taste

1 tbsp soy sauce or tamari

1 tbsp rice vinegar or lime juice

1 tbsp unsalted butter

1 clove garlic, minced (about 1 tsp)

1 tsp toasted sesame oil

1 tbsp toasted sesame seeds for garnish

2 tbsp chopped cilantro or parsley for garnish

2 green onions, thinly sliced for garnish

Lemon or lime wedges for serving, optional

How to Make this

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1. Preheat oven to 425°F (220°C). Trim any loose leaves and level the stem so the cauliflower sits flat, rinse and pat dry.

2. Whisk together 3 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika and 1/2 tsp garlic powder. Rub that all over the head, getting into the nooks.

3. Place the cauliflower stem side down on a rimmed baking sheet lined with foil or parchment. Loosely tent with foil and roast on the middle rack for 25 to 30 minutes so it starts to cook through.

4. While it roasts make the glaze: melt 1 tbsp unsalted butter in a small saucepan over medium heat, add 1 tsp minced garlic and cook 20 to 30 seconds until fragrant. Stir in 1/4 cup honey, 2 to 3 tbsp sriracha (to taste), 1 tbsp soy sauce or tamari, and 1 tbsp rice vinegar or lime juice, plus 1 tsp toasted sesame oil. Simmer gently for 2 to 3 minutes until glossy and slightly thickened, then remove from heat.

5. Take the foil off the cauliflower and brush generously with about half the sriracha honey glaze.

6. Return the cauliflower to the oven and roast uncovered another 12 to 25 minutes until deeply golden and caramelized, brushing once more with glaze about halfway through. If you want extra char, broil 1 to 2 minutes at the end but watch it close so it doesnt burn.

7. Test doneness by inserting a skewer or knife into the center; it should meet little resistance and the outer florets should be nicely browned. If the head is still firm, roast a bit longer and baste again.

8. Let the cauliflower rest 5 minutes so the juices settle, then transfer to a serving platter.

9. Sprinkle with 1 tbsp toasted sesame seeds, 2 tbsp chopped cilantro or parsley, and 2 thinly sliced green onions. Serve with lemon or lime wedges on the side and any extra warm glaze for drizzling.

Equipment Needed

1. Rimmed baking sheet (lined with foil or parchment)
2. Small saucepan
3. Mixing bowl
4. Whisk
5. Pastry brush or spoon for glazing
6. Chef’s knife and cutting board
7. Measuring cups and measuring spoons
8. Tongs or spatula for transferring
9. Skewer or thin knife to test doneness

FAQ

Q: How long and at what temperature should I roast a whole cauliflower? A: Roast at 425°F for about 35 to 50 minutes depending on size and your oven. Smaller heads finish closer to 35 to 40 minutes, bigger ones 45 to 50. Tent with foil for the first 20 to 25 minutes if you want it to cook through without burning the outside, then uncover to brown. Stick a skewer in the center to check for tenderness.

Q: How do I make sure the center cooks through without the outside getting too dark? A: Trim a bit of the core so heat can get into the middle, or parboil/steam the whole head for 5 to 8 minutes before roasting. Another easy trick is to cover loosely with foil for the first part of roasting, then remove foil for the last 10 to 15 minutes to get color.

Q: Will the honey glaze burn in the oven? A: Honey can burn because it has sugar, so brush most of the glaze on near the end of cooking, like the last 8 to 10 minutes, or roast then brush with glaze and broil 1 to 2 minutes while watching closely. You can also reserve half the glaze for serving to avoid any bitter burnt bits.

Q: Can I make this vegan or gluten free? A: Yes. For vegan swap the butter for vegan butter or extra olive oil and use maple syrup instead of honey. For gluten free use tamari or a gluten free soy sauce. Everything else is naturally gluten free.

Q: How do I adjust the heat level if sriracha is too spicy or not spicy enough? A: To tone it down cut the sriracha to 1 tbsp and add extra honey or a squirt of lime for balance, or mix the glaze with plain yogurt or mayo for a milder finish. To up the heat add more sriracha, a pinch of cayenne, or a drizzle of chili oil on top.

Q: How should I store and reheat leftovers? A: Keep leftovers in an airtight container in the fridge for 3 to 4 days. To reheat and keep edges crisp, warm in a 400°F oven for 10 to 15 minutes or pop into an air fryer for 5 to 8 minutes. Microwaving works but it gets soggy, so avoid if you want texture.

Whole Roasted Cauliflower With Spicy Sriracha Honey Glaze Recipe Substitutions and Variations

Extra virgin olive oil: swap with avocado oil or grapeseed oil, same amount. Both stand up to high heat and are more neutral, so the glaze shines through.
Honey: use pure maple syrup or agave nectar 1:1. Maple gives a deeper, slightly smoky sweetness, agave is milder and thinner so it mixes easier.
Sriracha: try sambal oelek for a similar heat and texture (use 1:1), or gochujang for a sweeter, richer kick — use less gochujang and thin with a splash of rice vinegar to match the glaze consistency.
Soy sauce/tamari: substitute coconut aminos 1:1 for a soy free, lower sodium option, or use a touch of Worcestershire (start with 1/2 tbsp) if you want extra umami but not more salt.

Pro Tips

1) Par-cook the head if you want it melting soft inside without burning the outside. Steam or microwave the whole head for 5 to 8 minutes before you roast it, then finish on high heat for color. Saves time and gives way better texture, trust me.

2) Make the glaze stick. Simmer it a little longer than you think so it thickens into ribbons, and add a splash of extra acid (lime or rice vinegar) right at the end to cut the sweetness. Also reserve a few tablespoons of warm glaze to drizzle at the table so the top doesnt dry out.

3) For deeper browning use a preheated cast iron or a hot baking sheet, and brush oil down into the florets not just on top. Rotate the pan halfway through and keep an eye if you broil at the end, that second or two will go from perfect to burnt quick.

4) Little finishing moves matter. Toast sesame seeds in a dry pan for a minute, squeeze fresh citrus right before serving, and let the cauliflower rest a few minutes so the juices settle. Leftovers reheat nicely under foil at 325°F, then hit them with fresh glaze to revive the flavor.

Whole Roasted Cauliflower With Spicy Sriracha Honey Glaze Recipe

Recipe by Jot Punji

0.0 from 0 votes

I’m excited to add to my Roast Cauliflower Recipes with a whole roasted cauliflower glazed in spicy sriracha honey that caramelizes to golden brown and is finished with bright fresh herbs.

Servings

servings

Calories

270

kcal

Equipment: 1. Rimmed baking sheet (lined with foil or parchment)
2. Small saucepan
3. Mixing bowl
4. Whisk
5. Pastry brush or spoon for glazing
6. Chef’s knife and cutting board
7. Measuring cups and measuring spoons
8. Tongs or spatula for transferring
9. Skewer or thin knife to test doneness

Ingredients

1 head cauliflower (about 2 to 2 1/2 lb)
3 tbsp extra virgin olive oil
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/4 cup honey
2 to 3 tbsp sriracha, more or less to taste
1 tbsp soy sauce or tamari
1 tbsp rice vinegar or lime juice
1 tbsp unsalted butter
1 clove garlic, minced (about 1 tsp)
1 tsp toasted sesame oil
1 tbsp toasted sesame seeds for garnish
2 tbsp chopped cilantro or parsley for garnish
2 green onions, thinly sliced for garnish
Lemon or lime wedges for serving, optional

Directions

Preheat oven to 425°F (220°C). Trim any loose leaves and level the stem so the cauliflower sits flat, rinse and pat dry.
Whisk together 3 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika and 1/2 tsp garlic powder. Rub that all over the head, getting into the nooks.
Place the cauliflower stem side down on a rimmed baking sheet lined with foil or parchment. Loosely tent with foil and roast on the middle rack for 25 to 30 minutes so it starts to cook through.
While it roasts make the glaze: melt 1 tbsp unsalted butter in a small saucepan over medium heat, add 1 tsp minced garlic and cook 20 to 30 seconds until fragrant. Stir in 1/4 cup honey, 2 to 3 tbsp sriracha (to taste), 1 tbsp soy sauce or tamari, and 1 tbsp rice vinegar or lime juice, plus 1 tsp toasted sesame oil. Simmer gently for 2 to 3 minutes until glossy and slightly thickened, then remove from heat.
Take the foil off the cauliflower and brush generously with about half the sriracha honey glaze.
Return the cauliflower to the oven and roast uncovered another 12 to 25 minutes until deeply golden and caramelized, brushing once more with glaze about halfway through. If you want extra char, broil 1 to 2 minutes at the end but watch it close so it doesnt burn.
Test doneness by inserting a skewer or knife into the center; it should meet little resistance and the outer florets should be nicely browned. If the head is still firm, roast a bit longer and baste again.
Let the cauliflower rest 5 minutes so the juices settle, then transfer to a serving platter.
Sprinkle with 1 tbsp toasted sesame seeds, 2 tbsp chopped cilantro or parsley, and 2 thinly sliced green onions. Serve with lemon or lime wedges on the side and any extra warm glaze for drizzling.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.