Can I use frozen cauliflower?

Absolutely! No need to thaw first, but expect a little less crispiness. Roast straight from frozen, adding a few more minutes to the cooking time.

How can I make it less spicy (or extra hot)?

Adjust the amount or type of hot sauce to match your heat preference. For a milder dish, use a gentle buffalo sauce; for serious fire, opt for habanero or add red chili flakes.

Is this recipe gluten-free and vegan?

Yes, as long as you use tamari or coconut aminos and arrowroot or a gluten-free flour. All the sauces are plant-based, so it works beautifully for vegan diets.

Can I prepare this in advance?

Yes—prep the sauce and chop the cauliflower up to one day ahead. Store separately, toss, and roast when you’re ready for fresh, sizzling results.

Spicy Maple Roasted Cauliflower Recipe

Description

Spicy Maple Roasted Cauliflower is a flavorful and easy-to-make side dish featuring perfectly roasted cauliflower florets tossed in a sweet and spicy maple glaze. This vegan and gluten-free recipe combines bold hot sauce, pure maple syrup, sesame oil, and aromatic seasonings for a mouthwatering result. Ideal as an appetizer, snack, or healthy side, it’s ready in under 40 minutes with golden, crispy edges and a delicious coating of sesame seeds and green onions.

Ingredients

Scale

For the Sauce

2 Tbsps pure maple syrup
2 Tbsps hot sauce of choice
2 Tbsps coconut aminos, tamari, Braggs liquid aminos, or low sodium soy sauce
2 Tbsps avocado oil or olive oil
2 tsps toasted sesame oil
1 Tbsp rice vinegar
3 fresh garlic cloves, minced
1 Tbsp smoked paprika
Sea salt and pepper, to taste

For the Cauliflower

1 large head of cauliflower, cut into florets
2 Tbsps arrowroot powder, gf flour, or cornstarch

For Garnish

1 Tbsp sesame seeds
2 green onions, thinly sliced

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Instructions

Preheat Oven: Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper to prevent sticking and ease cleanup.
Prepare the Sauce: In a medium bowl, whisk together the maple syrup, hot sauce, coconut aminos (or substitute), avocado oil, toasted sesame oil, rice vinegar, minced garlic, smoked paprika, and salt and pepper. Mix well until fully combined.
Coat the Cauliflower: Place the cauliflower florets in a large bowl. Pour the prepared sauce over the florets and toss thoroughly so each piece is evenly coated.
First Roasting: Spread the coated cauliflower in a single layer on your prepared sheet pan. Roast for 15 minutes, or until the florets start to become golden on the edges.
Add Starch and Toss: Remove the pan from the oven. Sprinkle the florets evenly with arrowroot powder, gluten-free flour, or cornstarch. Toss gently and spread the florets out again for even roasting.
Final Roasting: Return the pan to the oven and roast for an additional 10–12 minutes, or until the cauliflower is golden brown, slightly crispy, and cooked through.
Garnish and Serve: Once roasted, remove from the oven and immediately sprinkle the cauliflower with sesame seeds and thinly sliced green onions. Serve hot and enjoy!

Notes

Use parchment paper or a silicone baking mat for best results and easy cleanup.
Adjust the level of hot sauce to suit your preferred spice level.
The recipe can be made gluten-free by using coconut aminos or tamari and gluten-free flour or cornstarch.
For extra crispiness, broil the cauliflower for the last 1–2 minutes of roasting, watching closely to avoid burning.
This dish is best enjoyed immediately but can be reheated in the oven for a few minutes to restore crispiness.

Nutrition

Serving Size: 1/4 of recipe
Calories: 130
Sugar: 5g
Sodium: 550mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 4g
Protein: 3g
Cholesterol: 0mg