Description

Sweet and Spicy Baked Cauliflower is a crispy, flavor-packed veggie dish coated in a sticky, tangy glaze with just the right amount of heat. Baked instead of fried, it’s a healthier twist on a takeout-style favorite — great as a snack, side, or plant-based main course.

Ingredients

For the cauliflower:

1 medium head of cauliflower, cut into florets
1/2 cup all-purpose flour
1/2 cup water
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
1/2 cup panko breadcrumbs (for extra crunch, optional)
Cooking spray or oil for baking

For the sweet and spicy glaze:

1/4 cup honey or maple syrup
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp sriracha (adjust to heat preference)
1 tbsp rice vinegar or apple cider vinegar
1 tsp sesame oil
1 clove garlic, minced
1 tsp cornstarch + 1 tbsp water (slurry, to thicken)

Optional toppings:

Sliced green onions
Sesame seeds
Red pepper flakes

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Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
Make the batter: In a large bowl, whisk together flour, water, garlic powder, salt, and pepper until smooth. Dip each cauliflower floret into the batter, then roll in panko (if using) for extra crunch. Place on the prepared baking sheet.
Bake: Lightly spray with oil and bake for 25–30 minutes, flipping halfway, until golden and crispy.
Make the glaze: In a small saucepan over medium heat, combine honey, soy sauce, sriracha, vinegar, sesame oil, and garlic. Bring to a simmer, then stir in cornstarch slurry and cook 1–2 minutes until thickened. Remove from heat.

Toss and serve: Add baked cauliflower to a large bowl and pour the warm glaze over the top. Toss to coat evenly. Garnish with green onions, sesame seeds, or extra heat if desired.

Notes

For extra protein, toss in some tofu cubes or chickpeas with the cauliflower.
You can air-fry the cauliflower at 400°F for 15–20 minutes.
Double the glaze if serving over rice or noodles!