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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

 

 

sriracha-roasted-cauliflower

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Easy Sriracha Roasted Cauliflower
5 from 5 votes

Sriracha Roasted Cauliflower

By Lyubomira from CookingLSL
Sriracha Roasted Cauliflower, simple to make, great for an appetizer or a side dish.
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 2

Ingredients 

  • 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

Instructions 

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

Nutrition

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

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Sides
Cuisine: American
Tried this recipe?Mention @cookinglsl or tag #cookinglsl!

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Hi! I'm Mira.

I share simple, mostly low-carb and Keto recipes, that don't take a lot of time to make and use mostly seasonal, easy to find ingredients. I'm a supporter of healthy eating, but you'll also find some indulgent treats too.

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32 Comments

  1. I’m with you on the cauliflower bandwagon. I could eat it all day, every day. It’s such a versatile veggie. And with Sriracha? Perfection.

  2. Delicious recipe, Mira! I’m a fan too… raw, roasted, stir fried… cauliflower is so darn versatile! I just recently discovered sriracha too. Crazy I know. But I love it! Would have never thought about putting it on cauliflower but wow! I’ll take it! Thanks, Mira!!