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!
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.
This easy Sweet and Spicy Roasted Cauliflower is a tasty Asian-inspired side dish you may want to eat as a snack!
Yield: 4servings
Ingredients
2tablespoonslow sodium soy sauce
2tablespoonshoney
1tablespoonolive oil
1tablespoonlemon juice
2teaspoonssriracha, this has a nice kick, but you can use a full tablespoon if you like it really spicy
1teaspoonminced garlic
¼teaspoonblack pepper
The florets from 1 medium to large head of cauliflower, between 1 ¼ - 1 ½ lbs of florets
Instructions
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.
Notes
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 SmartPointsWeight Watchers Points Plus: 3 per serving (P+ calculated using the recipe builder on weightwatchers.com)adapted from The Fitchen
Author: Emily Bites
Course: Side Dish
Cuisine: American, Chinese
Keyword: Easy Side Dish, Vegetable Side Dish, WW Recipes