Sriracha roasted cauliflower is an awesome way to get your children to gladly eat up all their cauliflower. ☺ A tasty glaze of maple syrup, molasses, olive oil, soy sauce, turmeric and sriracha is poured over raw cauliflower. Let the cauliflower marinate in the fridge for 3 hours or overnight to improve the flavor before baking.
When you’re ready to bake, just line a cookie sheet with foil, place your marinated cauliflower on top and roast for 20 minutes. During the last 5 minutes add the marinated walnuts beside the cauliflower, and roast until lightly brown. Garnish with chopped green onion. Serve as a veggie side, on top of brown rice, or as appetizer with blue cheese dressing for a dipping sauce. This roasted cauliflower would taste delicious served alongside our polynesian meatballs at a party. Anyway you serve it, it will be sure to please!
Sriracha roasted cauliflower has a delectable glaze of maple syrup, molasses, turmeric, soy sauce, sriracha and oil. Add walnuts and roast to perfection.
- 6 cups cauliflower florets (roughly 2 small heads)
- 2 tablespoons maple syrup
- 2 tablespoons molasses
- 4 tablespoons olive oil
- 1 teaspoon reduced sodium soy sauce
- 1 tablespoon sriracha sauce
- 1/2 teaspoon ground turmeric
- 1/2 cup walnuts, finely chopped
- 1/4 cup green onion, finely chopped (for garnish)
- Preheat the oven to 400 F.
- Line a cookie sheet with aluminum foil or parchment paper for easy cleanup.
- Cut the leaves and main stem off the two cauliflower heads. Use a sharp knife to cut the cauliflower into bite size pieces. Rinse in a colander, drain, then place in a large bowl.
- To make the glaze, combine the maple syrup, molasses, olive oil, soy sauce, sriracha, and turmeric in a medium bowl. Whisk together until well blended, then pour over the cauliflower.
- Using your hands, toss the cauliflower with the glaze. Cover and chill the cauliflower for 3 hours or overnight if necessary.
- When ready to bake, carefully pour the cauliflower onto the lined cookie sheet. Be careful not to get any of the extra glaze on the tray as it will burn. Reserve the extra glaze for the walnuts. Spread the cauliflower out so none of the pieces are touching.
- Roast in the oven for 10 minutes. Flip the cauliflower over, then roast for another 5 minutes.
- While the cauliflower is roasting, chop the walnuts into small pieces. Place in a small bowl and pour the reserved glaze over the nuts. Stir well to coat each piece.
- Add the glazed walnuts to the cookie sheet and roast for another 5 minutes or until the cauliflower is lightly browned.
- Garnish with a sprinkle of chopped green onion. Serve warm.
- This recipe isn’t spicy, so its great to serve to children. If you like to increase the heat, double the amount of sriracha.
- Make this the night before, so the cauliflower can marinate. This will also save you time in the kitchen the night you want to serve it.