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Sweet and Spicy Cauliflower Bites Recipe
Ash Tyrrell

Sweet and Spicy Cauliflower Bites Recipe

I’ve made these Sweet and Spicy Cauliflower Bites more times than I can count, and every single time, they disappear in minutes. There’s something about the combination of sweet, sticky glaze and the gentle heat that makes them irresistible.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 head of cauliflower cut into bite-sized florets – I always choose fresh cauliflower; frozen tends to get mushy when roasted.
  • 1/2 cup cornstarch – Helps the bites get crispy without frying.
  • 1/2 teaspoon salt – Enhances the natural flavors of the cauliflower.
  • 1/4 teaspoon black pepper – Adds a gentle kick without overpowering the sweet glaze.
  • 2 tablespoons olive oil – I prefer olive oil for roasting; it adds a subtle richness.
  • 1/4 cup honey – Use pure honey for the best natural sweetness.
  • 2 tablespoons sriracha – Adjust depending on your heat preference.
  • 1 tablespoon soy sauce – Adds umami depth to the glaze.
  • 1 teaspoon garlic powder – Gives a savory layer to the sweet and spicy flavors.
  • 1/2 teaspoon smoked paprika – Optional but I love the smoky undertone it adds.

Method
 

  1. After washing and cutting the cauliflower, I pat it dry to avoid sogginess. Then, I toss it in cornstarch, salt, and pepper until lightly coated. This step ensures a crispy exterior once roasted.
  2. I spread the florets on a parchment-lined baking sheet, drizzle with olive oil, and roast at 425°F (220°C) for about 20-25 minutes. I flip them halfway through for even browning.
  3. While the cauliflower roasts, I combine honey, sriracha, soy sauce, garlic powder, and smoked paprika in a small saucepan. I heat it gently until smooth and slightly thickened.
  4. Once roasted, I toss the hot cauliflower in the glaze, ensuring each piece is well coated. The heat helps the glaze stick, creating a sticky, flavorful layer.
  5. I like to serve these bites immediately while they’re warm and crispy. Sometimes, I drizzle a little extra glaze on top or sprinkle sesame seeds for a finishing touch.

Notes

  • I always pat the cauliflower dry; moisture is the enemy of crispiness.
  • I roast at a high temperature to get those golden edges.
  • I toss the bites gently in the glaze; too much stirring can break them.
  • I let them cool for a couple of minutes before serving to avoid burning your mouth on sticky glaze.