Sweet and Spicy Baked Cauliflower is the perfect mix of crispy, sticky, and flavorful. Baked instead of fried, these cauliflower bites are tossed in a tangy glaze that combines sweet and heat in every bite. Great as a party appetizer, side dish, or meatless dinner option!
Ingredients
For the Baked Cauliflower:
- 1 medium head cauliflower, cut into bite-sized florets
- ¾ cup all-purpose flour
- ½ cup water
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil (optional, for extra crispiness)
For the Sweet & Spicy Sauce:
- ¼ cup hot sauce (like Frank’s RedHot or Sriracha)
- ¼ cup honey or maple syrup (for a vegan version)
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, water, garlic powder, onion powder, smoked paprika, salt, and pepper until smooth.
- Dip each cauliflower floret into the batter, shake off the excess, and place it on the baking sheet.
- Drizzle with olive oil if using, and bake for 25–30 minutes, flipping halfway through, until golden and crispy.
- While the cauliflower bakes, combine the hot sauce, honey/maple syrup, soy sauce, vinegar, and sesame oil in a small saucepan. Bring to a simmer over medium heat.
- Stir in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens.
- Toss the baked cauliflower in the sauce until well coated, then return to the oven for 5–8 more minutes for a caramelized finish.
- Garnish with sesame seeds or chopped green onions and serve hot.
Tips & Variations
- Use maple syrup for a fully vegan version.
- Adjust spice level by adding more or less hot sauce.
- For gluten-free, use rice flour and tamari.
- Serve in tacos, lettuce wraps, or over rice for a full meal.
- Air fryer alternative: cook battered cauliflower at 400°F (200°C) for 15–20 minutes.
Storage & Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to maintain crispiness. Avoid microwaving to keep the texture intact.
Frequently Asked Questions
Can I make it ahead?
Yes, prep the cauliflower and sauce separately, and combine before serving.
Is this recipe vegan?
Yes, just use maple syrup instead of honey and confirm your batter ingredients are plant-based.
How spicy is it?
Moderately spicy. You can scale up or down by adjusting the hot sauce.
Can I use frozen cauliflower?
Yes, but make sure it’s fully thawed and patted dry before battering.
How do I reheat leftovers?
Reheat in the oven or air fryer at 375°F (190°C) to regain crispiness.
Conclusion
Sweet and Spicy Baked Cauliflower brings the perfect balance of crunch, heat, and sweetness to your table. Whether you’re looking for a healthy snack, a party starter, or a flavorful meatless dinner, this easy recipe checks all the boxes. Once you try it, you’ll be hooked!
Print
Sweet and Spicy Baked Cauliflower
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Appetizer, Side Dish
- Method: Baked
- Cuisine: Asian-Inspired, Fusion
- Diet: Vegetarian
Description
Crispy oven-baked cauliflower florets tossed in a sticky sweet and spicy sauce. This easy, flavor-packed plant-based appetizer or side dish is perfect for game days, parties, or meatless meals.
Ingredients
- For the Cauliflower:
- 1 large head of cauliflower, cut into florets
- ¾ cup all-purpose flour
- ¾ cup water
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- Salt and pepper, to taste
- 1½ cups panko breadcrumbs
- For the Sweet and Spicy Sauce:
- ¼ cup honey (or maple syrup for vegan option)
- 2 tbsp soy sauce
- 1 tbsp sriracha or chili garlic sauce (adjust to taste)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch
- 2 tbsp water (for cornstarch slurry)
- Optional Garnishes:
- Sliced green onions
- Sesame seeds
- Extra sriracha
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, water, garlic powder, onion powder, paprika, salt, and pepper until smooth.
- Toss cauliflower florets in the batter, allowing excess to drip off, then coat in panko breadcrumbs.
- Arrange on the prepared baking sheet and bake for 25–30 minutes, flipping halfway, until golden and crisp.
- Meanwhile, prepare the sauce: In a saucepan over medium heat, combine honey, soy sauce, sriracha, vinegar, and sesame oil. Bring to a simmer.
- Stir in the cornstarch slurry, simmer until thickened (about 1–2 minutes), then remove from heat.
- Once cauliflower is baked, toss gently in the sauce or serve it drizzled on top.
- Garnish with green onions and sesame seeds, and serve immediately!
Notes
- For gluten-free: Use gluten-free flour and breadcrumbs.
- For vegan: Replace honey with maple syrup or agave.
- Air fryer option: Cook at 400°F for 15–18 minutes, shaking halfway through.
