Sriracha Roasted Cauliflower

Sriracha Roasted Cauliflower- light, flavorful and nutritious vegetarian dish, easy to make in just 30 minutes.

Sriracha Cauliflower Recipe

Sriracha Cauliflower Recipe

I’ve always loved cauliflower.

I can eat it raw in salads, in soups and also roasted. I usually just season it with salt and pepper, add some olive oil and roast it in the oven. I do believe that roasting cauliflower totally transforms its taste and flavor, making it more nutty and even more delicate.

As much as I like broccoli, I enjoy cauliflower even more.

Today I decided to spice it up a little with some Sriracha.

I can eat a lot of spicy food, but Sriracha is my all time favorite hot sauce. Its rich flavor is great in marinades, over eggs or as an addition in other sauces. In a combination with cauliflower, it gave it a nice spicy kick, since it absorbed flavor very well.

And if you haven’t noticed, I always try to lighten my dishes and these cauliflower bites aren’t breaded. Honestly, I like them better this way.

This roasted cauliflower also make a great snack/ side dish to people, who follow a gluten free diet or are vegan.

How to make Sriracha Roasted Cauliflower?

Used coconut oil, because I love to over vegetables. Looked at some asian recipes (since I believe Sriracha is Thai) and decided to use some soy sauce, vinegar and black pepper for the sauce. Then for extra freshness, after roasting I added some lime juice and cilantro (totally optional).

Easy Sriracha Roasted Cauliflower

Sriracha Cauliflower

Of course, I could have made a dipping sauce of some kind. But this time I’m leaving this up to you. The  Asian inspired flavors are just perfect to me and I did not need anything, but some extra Sriracha.

Easy Sriracha Roasted Cauliflower Recipe

Sriracha Cauliflower




Servings: 2

Sriracha Roasted Cauliflower

Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Sriracha Roasted Cauliflower, simple to make, great for an appetizer or a side dish.
Easy Sriracha Roasted Cauliflower
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  • 3 cups cauliflower florets
  • 1 tbsp melted coconut oil
  • 2 tsp soy sauce
  • 2 tsp rice vinegar — (white vinegar)
  • 1-2 tbsp Sriracha — (start with 1 tbsp and increase the amount)
  • 1/2 tsp black pepper
  • 1 tbsp chopped cilantro — (optional)
  • lime wedges to serve


  1. Preheat oven to 375 F.
  2. Line a baking sheet with aluminum foil and spray with cooking spray.
  3. Combine coconut oil, soy sauce, rice vinegar, Sriracha and black pepper in a bowl. Add cauliflower florets and toss to evenly coat them.
  4. Transfer cauliflower to baking sheet and roast for 25 minutes until tender.
  5. Serve with chopped cilantro, lime wedges and Sriracha.
Course: Sides
Cuisine: American

Nutrition Information

Calories: 102, Fat: 7g, Saturated Fat: 5g, Sodium: 552mg, Potassium: 448mg, Carbohydrates: 8g, Fiber: 3g, Sugar: 3g, Protein: 3g, Vitamin C: 77.1%, Calcium: 33%, Iron: 0.8%

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