I’ve recently started eating less dairy, not because I don’t love most of it (umm, cheese), but because I am learning that dairy just might not agree with my body. Also: I was eating a LOT of it. More than I realized. Stupid food diary exposing the truth about my eating habits (and issues).
But if consuming less dairy means I’m eating more simple vegan recipes like this Maple-Sriracha Roasted Cauliflower, well … cheese, don’t let the door hit you on the way out.
Roasted cauliflower is a seriously addicting snack. Or side. Or main. It gets tender, goldeny-caramelized, and a little crispy edged as it roasts, transforming into something so utterly scrumptious that it’s entirely possible to eat a whole head of cauliflower this way. Not that I, um, know anything about that (see: less-than-stellar eating habits again).
But adding pure maple syrup and spicy Sriracha to the mix? Oh. My. Stars. Roasted cauliflower just got a heckuva lot more addicting. Not that I needed for that to happen.
It’s super-duper easy to make. Just toss bite-sized cauli florets in a mix of olive oil, maple syrup, Sriracha, salt, and pepper. Spread on a cookie sheet and bake for about 25 minutes, and sweet/spicy nirvana awaits.
I like to serve it up with a few extra dots of Sriracha for a little extra kick. So. Good.
You could also present it wing-style with a cooling dip like blue cheese or ranch, and maybe a few celery sticks, even. But I have enough of a problem controlling myself around this stuff just the way it is, straight-up. Ah well, at least it’s cauliflower instead of cheese.
Maple-Sriracha Roasted Cauliflower
- 1 approx. 2-pound head cauliflower, cut into bite-size florets
- 1/4 cup olive oil
- 3 tablespoons pure maple syrup
- 2 teaspoons Sriracha sauce + more for serving if desired
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Preheat oven to 450 degrees Fahrenheit. In a large bowl, whisk together the olive oil, maple syrup, Sriracha sauce, salt, and black pepper. Add the cauliflower and toss until well-coated. Spread on a large rimmed baking sheet and bake, stirring once, until tender and golden brown, about 25 minutes. Serve with additional Sriracha sauce, if desired.