Sweet & Spicy Cauliflower

This is a 30-minute crowd pleaser that will ALWAYS be in my weeknight dinner rotation!

Cauliflower has such a satisfying crunch that I never appreciated until I stopped eating meat. It makes it so filling while also being very low calorie! Plus, cauliflower completely takes on any flavors you add to it, and it’s easy to forget you’re eating a vegetable. This is one (of many!) of my go-to cauliflower recipes. It’s quick and easy, and I always have the ingredients on hand. The sauce is fabulous and easily customizable – I was in the mood for spice this time, so I doubled the sriracha – and I love it on tofu, vegan chicken, and chickpeas just as much.

Ingredients:

• 1 large head of cauliflower
• 1 tbsp olive oil
• 1/3 cup agave
• 1/3 cup low sodium soy sauce
• 1 tbsp sriracha
• 2 tsp apple cider vinegar
• 2 tsp sesame oil
• 1 tbsp cornstarch
• 1 tbsp garlic powder
• 1/4 tsp sea salt
• 1/4 tsp ground black pepper
• toppings: sesame seeds, green onions

Method:

• Preheat your oven to 400 degrees F/200 degrees C. Line a large baking sheet with parchment paper.
• Chop the cauliflower into bite sized pieces. In a large mixing bowl, combine the cauliflower, olive oil, garlic powder, salt, and pepper until the cauliflower is fully coated.
• Arrange the cauliflower pieces in a single layer on the baking sheet. Bake for 20-25 minutes or until the edges start to brown.

• Meanwhile, add the agave, soy sauce, sriracha, apple cider vinegar, sesame oil, and cornstarch to a small saucepan. Whisk until thoroughly combined.
• Stirring constantly, bring the sauce to medium heat, and cook for 5 minutes or until it reaches your desired consistency. Taste and adjust flavors as needed.
• Once the cauliflower is done baking, let cool for a few minutes, then add it back to the large mixing bowl. Add the sauce and toss/stir until the cauliflower is fully coated.

• Serve over rice and top with green onions and sesame seeds. Enjoy & share!

Sweet & Spicy Cauliflower

This is a 30 minute crowd pleaser that will ALWAYS be in my weeknight dinner rotation!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Servings 4

Calories 133 kcal

Ingredients

  

1x2x3x

• 1 large head of cauliflower
• 1 tbsp olive oil
• 1/3 cup agave
• 1/3 cup low sodium soy sauce
• 1 tbsp sriracha
• 2 tsp apple cider vinegar
• 2 tsp toasted sesame oil
• 1 tbsp cornstarch
• 1 tbsp garlic powder
• 1/4 tsp sea salt
• 1/4 tsp ground black pepper
• sesame seeds, green onions for topping

Instructions

 

• Preheat your oven to 400 degrees F/200 degrees C. Line a large baking sheet with parchment paper.
• Chop the cauliflower into bite sized pieces. In a large mixing bowl, combine the cauliflower, olive oil, garlic powder, salt, and pepper until the cauliflower is fully coated.
• Arrange the cauliflower pieces in a single layer on the baking sheet. Bake for 20-25 minutes or until the edges start to brown.
• Meanwhile, add the agave, soy sauce, sriracha, apple cider vinegar, sesame oil, and cornstarch to a small saucepan. Whisk until thoroughly combined.
• Stirring constantly, bring the sauce to medium heat, and cook for 5 minutes or until it reaches your desired consistency. Taste and adjust flavors as needed.
• Once the cauliflower is done baking, let cool for a few minutes, then add it back to the large mixing bowl. Add the sauce and toss/stir until the cauliflower is fully coated.
• Serve over rice and top with green onions and sesame seeds. Enjoy & share!

Nutrition

Calories: 133kcalCarbohydrates: 19gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 999mgPotassium: 108mgFiber: 0.4gSugar: 13gVitamin A: 6IUVitamin C: 6mgCalcium: 9mgIron: 0.5mg

Tried this recipe?Let us know how it was!