Sweet and Spicy Roasted Cauliflower
My husband and I loved this Sweet and Spicy Roasted Cauliflower so much that I made it twice in one week! The sauce on this is a little sweet, a little spicy, a little savory, and full of flavor. It’s also super easy to make by stirring together just a few ingredients. Once you chop your cauliflower into florets, you’ll just stir together the sauce, toss the cauliflower in it, transfer it to a baking sheet, and then pop it in the oven. That’s just how I like my side dishes, quick and easy! I like to serve this Sweet and Spicy Roasted Cauliflower as a side dish for chicken or steak, but I won’t blame you if you just make up a batch to snack on. It’s that tasty! Plus, a serving is just 114 calories or 3 WW (Weight Watchers) SmartPoints on the Green, Blue or Purple plans.
A few tips for this recipe:
- Once I cut the cauliflower into florets, I like to chop any big florets in half so that my cauliflower pieces are more similar in size. Having a uniform size for your florets will help everything cook more evenly, so I recommend doing the same!
- Make sure to spread your cauliflower florets out on the baking sheet to give them a little space to roast. If you crowd them or pile them up they won’t caramelize in the sauce.
- Two teaspoons of sriracha is the perfect amount of heat in this sauce for me personally. A nice kick with some heat in the aftertaste. I’ve tried it with a full tablespoon of sriracha and it was a bit spicy for my family, but if you crave that extra heat, feel free to bump it up to a tablespoon.
- I didn’t give a specific serving size on this recipe because each time I’ve made it the serving amount is slightly different depending on the size of my cauliflower head. Like I mention in the ingredients, the amount of raw cauliflower florets you use should be between 1 ¼ – 1 ½ lbs when weighed. Since the difference there can affect the final serving size, I suggest weighing (or measuring with measuring cups if you prefer) your finished cauliflower after baking and then dividing that by four to get the serving size.
Looking for more tasty, lightened up side dish recipes? Check out my Creamy Corn with Bacon and Jalapenos, Broccoli Salad, Easy Garlic Knots, Avocado BLT Pasta Salad, Roasted Fingerling Potatoes, Zucchini Casserole, Vegetable Fried Rice, Spinach Balls, Garlic Herb Mushrooms, Classic Mashed Potatoes, Salt and Vinegar Roasted Cauliflower, Easy Salsa Rice, Buffalo Cauliflower Wings, Cheesy Broccoli Bake, Garlic Roasted Green Beans with Almonds, Loaded Cauliflower Bake, Cheesy Potluck Potatoes, Zucchini Squares, and more in the Side Dishes category of my recipe index.
Sweet and Spicy Roasted Cauliflower
- 2 tablespoons low sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 teaspoons sriracha, this has a nice kick, but you can use a full tablespoon if you like it really spicy
- 1 teaspoon minced garlic
- ¼ teaspoon black pepper
- The florets from 1 medium to large head of cauliflower, between 1 ¼ - 1 ½ lbs of florets
- Pre-heat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
- In a small mixing bowl, stir together the soy sauce, honey, olive oil, lemon juice, sriracha, garlic, and pepper until thoroughly combined. Place the cauliflower in a large bowl and pour the sauce over the cauliflower. Stir/toss the cauliflower florets in the sauce until they are well coated and most of the sauce is on the cauliflower. Arrange the florets spread apart on the prepared baking sheet. Drizzle any extra sauce onto the florets.
- Bake for 30 minutes until the florets are tender. The undersides will be golden brown. Serve hot.
3 per serving (P+ calculated using the recipe builder on weightwatchers.com) Nutrition Information per serving:
114 calories, 18 g carbs, 13 g sugars, 4 g fat, 1 g saturated fat, 4 g protein, 3 g fiber (from myfitnesspal.com) adapted from The Fitchen