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Aug 31

Sweet and Spicy Roasted Cauliflower

Sweet and Spicy Roasted Cauliflower close up

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 4 WW (Weight Watchers) Points. To view your current WW Points for this recipe and track it in the WW app or site, click here!

One piece of Sweet and Spicy Roasted Cauliflower in chopsticks

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.

Sweet and Spicy Roasted Cauliflower before cooking

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 close up
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4.72 from 7 votes
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Sweet and Spicy Roasted Cauliflower

This easy Sweet and Spicy Roasted Cauliflower is a tasty Asian-inspired side dish you may want to eat as a snack!


  • 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.


To view your current WW Points for this recipe and track it in the WW app or site, click here!
WW Points per serving: 4 (Points 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)
MYWW SMARTPOINTS PER serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 3 SmartPoints/ Blue: 3 SmartPoints/ Purple: 3 SmartPoints
Weight Watchers Points Plus:
3 per serving (P+ calculated using the recipe builder on weightwatchers.com)
adapted from The Fitchen

17 comments on “Sweet and Spicy Roasted Cauliflower”

  1. Oh, that looks delicious!  I will be making this soon!  Thanks for sharing!

  2. This sounds delicious but where is the tomato shown in picture?  It doesn’t appear in the ingredient list.  Thanks.

  3. I love this. Made it yesterday for dinner or should I say pre-dinner snack because by the time dinner was to be served the tray was nearly empty. My two teenagers were kind of sheepish that they didn’t leave anything for their dad. I promised to make it again for him and soon. He was particular that I should put it in the oven only after he came home – LOL. Sometimes I wonder if I have two or three kids at home. Thanks for the wonder recipe though. It was simple and amazing.

  4. I’ve made this twice and both times it doesn’t come out looking glazes like yours. I follow the ingredients to a T but my sauce is very thin and looks nothing like the top pic 

  5. Me too! Sauce is thin. The color is brown from the soy. I even used 1 tablespoon of Sriracha. But the taste is delicious! I am going to try an overnight marinade with this next and then roast.

  6. This was SO delicious! Next time I’m going to cook them in the air fryer!

  7. My husband doesn’t like cauliflower but I begged him to give it one more shot. I was desperate cause I like it and it’s easy to add into recipes. It was a smash. He went back for seconds. I will say I switched over to a broil for a second to get them kinda crunchy and bingo. I promised my kids and husband that I’d make it again.5 stars

  8. To help combat the thinner sauce, I used 2 teaspoons of cornstarch to thicken the sauce and we happened to be out of lemons so we used a teaspoon of orange instead. It was delicious!5 stars

  9. This is my favorite website for trying new and healthier recipes! I did this tonight but combined cauliflower and broccoli. The whole family loved it!5 stars

  10. really yummy and actually not spicy at all so next time ill add more sriracha 5 stars

  11. Yummy recipe. Thanks. My only problem is that my husband ate 3 servings tonight so no leftovers tomorrow.
    1. I increased the cauliflower slightly so that I had 4 cups after roasted. This gave me that added WW point.
    2. I used agave instead of honey. It worked. Too cold and snowy to go shopping for just honey.
    3. I served my in a salad with chicken and my husband had his as a side dish (left over night)
    I will be making again. thanks so much for posting the weight on the cauliflower.5 stars

  12. Flavor was awesome, but like others noted, mine didn’t “caramelize” at all—they turned out pretty soft (although I think less cooking time next time might help the texture, not sure if that will help the lack of caramelization though). Followed recipe exactly, and made sure to give the florets plenty of space on the pan (even went so far as to use tongs to lay each individual floret on the pan as opposed to dumping the whole bowl on the pan and just trying to shake them around so they weren’t on top of each other). That being said, the recipe was indeed easy and flavorful so I will make again as a side dish or on top of brown rice, etc. just wish I knew the trick to get them firmer and caramelized.4 stars

  13. I forgot the cauliflower in the oven for too long and they came out a tad mushy, so I roasted some carrots with ginger and made a creamy cauliflower and carrot soup. Turned out amazing (spicy, sweet and creamy because I added broth and cream)

    ps: I pre-marinated the cauliflower for 2 days in the fridge before roasting it (mainly because I forgot them – but I think it helped it soak in the flavors.

  14. I’m always looking to use fewer bowls. I mixed the sauce up in the large bowl and added the cauliflower to the sauce in the bowl.  One bowl! 

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