I’m excited to share my Sweet And Spicy Baked Cauliflower, where honey, chili flakes, and aromatic spices create a surprising balance of heat and sweetness that begs a closer look.

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I love this Sweet And Spicy Baked Cauliflower because it somehow feels like street food you can make at home. I toss cauliflower florets with sticky honey and a hint of heat, then roast until the edges caramelize and get that addicting crunch.

Every batch surprises me, like it’s quietly begging to be reimagined as Spicy Cauliflower Bites for a party. It’s simple, a little brash, and you’ll find tiny flavor fights in every bite that keep you reaching for more.

Give it a try and see how fast it disappears.

Ingredients

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Cauliflower: Crunchy, low calorie, high fiber and vitamin C, makes base of the dish.
Honey: Adds sticky sweetness, some antioxidants, use sparingly for calories.
Cornstarch: Helps crisp the florets, mostly carbs, no real protein.
Olive oil: Healthy fats for browning and flavor, adds richness.
Soy sauce: Salty, umami hit, adds depth but watch sodium.
Lemon juice or rice vinegar: Bright acid, cuts sweetness and lifts flavors.
Red pepper flakes: Heat and aroma, small amount goes a long way.
Sesame seeds scallions: Nutty crunch and fresh herb finish, optional but nice.

Ingredient Quantities

1 medium head cauliflower (about 1 1/2 to 2 lb), cut into florets

2 tbsp olive oil, plus a little extra for drizzling if needed

2 tbsp cornstarch (helps make them crispy)

3 tbsp honey (use mild or wild honey, whatever you got)

1 tbsp soy sauce (low sodium is fine)

1 tsp red pepper flakes, or more if you like it hotter

1 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp kosher salt (adjust to taste)

1/4 tsp freshly ground black pepper

1 tbsp lemon juice or rice vinegar (for brightness)

1 tbsp toasted sesame seeds (optional, for garnish)

2 tbsp chopped scallions or cilantro (optional, for garnish)

How to Make this

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1. Preheat oven to 425F (220C). Line a baking sheet with parchment paper or lightly oil it so the cauliflower wont stick.

2. Pat the cauliflower florets dry with a towel so they crisp up better. Toss the florets with 2 tbsp olive oil, 2 tbsp cornstarch, 1/2 tsp kosher salt and 1/4 tsp black pepper until evenly coated and no big clumps of cornstarch remain.

3. Spread the florets in a single layer on the baking sheet, leaving space between pieces so they roast instead of steam. Bake 20 to 25 minutes, flipping once halfway through, until edges are golden and a little charred.

4. While the cauliflower bakes, whisk together the sauce: 3 tbsp honey, 1 tbsp soy sauce, 1 tsp red pepper flakes (or more if you like it hotter), 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder and 1 tbsp lemon juice or rice vinegar. Taste and adjust salt if needed. If the sauce is too thick add a teaspoon or two of warm water to loosen it.

5. When the cauliflower is nearly done, remove the tray from the oven and drizzle or toss the florets with the honey-chili sauce so theyre well coated. Use a spatula to get the sauce on every piece.

6. Return the glazed cauliflower to the oven for 6 to 8 more minutes so the sauce sets and gets sticky. If you want extra caramelization broil for 1 to 2 minutes at the end but watch carefully so it doesnt burn.

7. Remove from oven, let cool for a minute, then give everything a gentle toss. Drizzle a little extra olive oil if it looks dry.

8. Garnish with 1 tbsp toasted sesame seeds and 2 tbsp chopped scallions or cilantro if using. Serve warm as a snack, side, or toss into bowls with rice or greens.

Equipment Needed

1. Rimmed baking sheet (line with parchment paper or lightly oil it)
2. Parchment paper or silicone baking mat
3. Large mixing bowl (for tossing florets with oil and cornstarch)
4. Measuring spoons and measuring cup (for tbsp/tsp amounts)
5. Whisk (to mix the honey-chili sauce)
6. Silicone spatula (to coat florets and scrape up sauce, youll want a flexible one)
7. Tongs or a fork (to flip florets halfway through)
8. Kitchen towel or paper towels (pat the florets dry, dont skip this)
9. Oven mitts or heatproof gloves
10. Small skillet (optional, to toast sesame seeds)

FAQ

Q: How do I get the cauliflower really crispy? A: Preheat oven to 425°F (220°C), dry the florets well, toss them with the 2 tbsp olive oil and 2 tbsp cornstarch so they have an even thin coating, spread in a single layer with space between pieces and bake on the middle rack. Flip once about halfway through. If you want extra char, pop them under the broiler for 1-2 minutes at the end but watch closely, they burn fast.

Q: Can I make this recipe vegan? A: Yes, swap the honey for maple syrup or agave (same amount) and use tamari or a vegan soy sauce if you prefer, everything else stays the same.

Q: Can I air fry the cauliflower instead of baking? A: Totally. Air fry at 375°F for 12 to 15 minutes, shake or toss once halfway. You may get even crispier results, just don’t overcrowd the basket.

Q: How long will leftovers keep and how should I reheat them? A: Store in an airtight container in the fridge for 3 to 4 days. Reheat in a 375°F oven for about 8 to 10 minutes or in the air fryer 4 to 6 minutes to bring back the crisp. Microwave will warm them but they’ll get soggy.

Q: Can I prep this ahead of time? A: Yes, you can cut the cauliflower and mix the sauce a day ahead. If you toss florets with cornstarch too far in advance they can get a bit pasty, so either coat right before baking or keep coated florets on a single layer on a sheet in the fridge till you’re ready to cook.

Q: I dont have cornstarch, what can I use instead? A: Use arrowroot or potato starch 1:1 for similar crispness, or rice flour will help a little. If you skip starch you’ll still get good flavor but they wont be as crunchy.

Sweet And Spicy Baked Cauliflower Recipe Substitutions and Variations

Cornstarch: swap 1:1 with arrowroot or potato starch for the same crispiness, or use about 3 tbsp rice flour if thats what you got (arrowroot gives the lightest crunch).
Honey: use maple syrup or agave nectar 1:1 for a vegan swap, or stir 1 tbsp brown sugar into 1 tbsp water for a deeper, caramel note.
Soy sauce: use tamari for gluten free, or coconut aminos if you want something lower in sodium and a bit sweeter.
Lemon juice / Rice vinegar: swap with apple cider vinegar, white wine vinegar, or fresh lime juice for the same bright pop, use equal amounts.

Pro Tips

1) Pat the florets really dry, then toss them in a zip-top bag with the cornstarch and oil — wait, sorry, no em dash. Instead: use the bag to shake everything together so the coating is even and you dont end up with clumps. Shake off a little excess cornstarch, too much makes the outside gummy.

2) Roast on a wire rack set over the sheet if you got one, or give the tray a good space between pieces. Elevating the cauliflower lets hot air circulate so you get crunchier edges without steaming the pieces.

3) Warm the honey-soy sauce a bit before glazing so it coats better, and if it wont stick try a tiny cornstarch slurry (1/2 tsp cornstarch mixed with 1 tsp cold water) heated into the sauce for shine and cling. Taste and tweak the heat with extra red pepper flakes or a squeeze more lemon if it feels flat.

4) Finish timing is everything, so watch the final caramelizing closely and use the broiler for just 30–90 seconds if you want charred bits. Toast sesame seeds separately in a dry pan for a minute if you like them nutty, otherwise they can lose crunch sitting on the hot glaze.

Sweet And Spicy Baked Cauliflower Recipe

Recipe by Jot Punji

0.0 from 0 votes

I’m excited to share my Sweet And Spicy Baked Cauliflower, where honey, chili flakes, and aromatic spices create a surprising balance of heat and sweetness that begs a closer look.

Servings

servings

Calories

190

kcal

Equipment: 1. Rimmed baking sheet (line with parchment paper or lightly oil it)
2. Parchment paper or silicone baking mat
3. Large mixing bowl (for tossing florets with oil and cornstarch)
4. Measuring spoons and measuring cup (for tbsp/tsp amounts)
5. Whisk (to mix the honey-chili sauce)
6. Silicone spatula (to coat florets and scrape up sauce, youll want a flexible one)
7. Tongs or a fork (to flip florets halfway through)
8. Kitchen towel or paper towels (pat the florets dry, dont skip this)
9. Oven mitts or heatproof gloves
10. Small skillet (optional, to toast sesame seeds)

Ingredients

1 medium head cauliflower (about 1 1/2 to 2 lb), cut into florets
2 tbsp olive oil, plus a little extra for drizzling if needed
2 tbsp cornstarch (helps make them crispy)
3 tbsp honey (use mild or wild honey, whatever you got)
1 tbsp soy sauce (low sodium is fine)
1 tsp red pepper flakes, or more if you like it hotter
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp kosher salt (adjust to taste)
1/4 tsp freshly ground black pepper
1 tbsp lemon juice or rice vinegar (for brightness)
1 tbsp toasted sesame seeds (optional, for garnish)
2 tbsp chopped scallions or cilantro (optional, for garnish)

Directions

Preheat oven to 425F (220C). Line a baking sheet with parchment paper or lightly oil it so the cauliflower wont stick.
Pat the cauliflower florets dry with a towel so they crisp up better. Toss the florets with 2 tbsp olive oil, 2 tbsp cornstarch, 1/2 tsp kosher salt and 1/4 tsp black pepper until evenly coated and no big clumps of cornstarch remain.
Spread the florets in a single layer on the baking sheet, leaving space between pieces so they roast instead of steam. Bake 20 to 25 minutes, flipping once halfway through, until edges are golden and a little charred.
While the cauliflower bakes, whisk together the sauce: 3 tbsp honey, 1 tbsp soy sauce, 1 tsp red pepper flakes (or more if you like it hotter), 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder and 1 tbsp lemon juice or rice vinegar. Taste and adjust salt if needed. If the sauce is too thick add a teaspoon or two of warm water to loosen it.
When the cauliflower is nearly done, remove the tray from the oven and drizzle or toss the florets with the honey-chili sauce so theyre well coated. Use a spatula to get the sauce on every piece.
Return the glazed cauliflower to the oven for 6 to 8 more minutes so the sauce sets and gets sticky. If you want extra caramelization broil for 1 to 2 minutes at the end but watch carefully so it doesnt burn.
Remove from oven, let cool for a minute, then give everything a gentle toss. Drizzle a little extra olive oil if it looks dry.
Garnish with 1 tbsp toasted sesame seeds and 2 tbsp chopped scallions or cilantro if using. Serve warm as a snack, side, or toss into bowls with rice or greens.

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.