Low carb, light on the calories and super delicious, our popular Sriracha Roasted Cauliflower is a great roasted vegetable recipe that’s loaded with flavor and texture. Cauliflower is one of our favorite vegetables and we’ve prepared it in so many ways, we’re still not tired of it. We’re always looking for different ways to cook and enjoy this beloved vegetables. It’s got a great texture when cooked properly and it absorbs flavors in a great way too. There’s never a dull bite of cauliflower. Even simple garlic and salt and pepper makes cauliflower a fantastic vegetable. Our version here is a spicy one for everyone who loves a kick of heat to their veggies. The savory Asian-Inspired flavored roasted with the cauliflower is definitely a crowd pleaser. You can eat as much as you want and not feel so guilty because there’s no cheese or too much fat. It’s just a delicious low carb side dish that you can even eat as a meal in itself, it’s that good. You can accompany this cauliflower with some rice, green salad or Asian grilled meats and it’s a fabulous pairing to so many meal possibilities. Click Here for all our –> Delicious Cauliflower Recipes
Watch how to make Sriracha Roasted Cauliflower:
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- 1/3 cup olive oil
- 1 teaspoon sesame oil
- 1 tablespoon regular or low sodium soy sauce (use Tamari Soy sauce for Gluten Free)
- 1 tablespoon rice vinegar (use distilled white vinegar for Gluten Free)
- 2 tablespoons Sriracha sauce , or to taste
- 1 head cauliflower (about 2 pounds), cut into bit sized florets
- 4 cloves garlic , chopped
- chopped cilantro , for garnish
- Sesame seeds for garnish (optional)
- Preheat the oven to 425°F. Lightly grease a sheet pan or line it with parchment paper.
- In a large bowl, combine the oil, sesame oil, soy sauce, vinegar, Sriracha sauce and garlic.
- Add the cauliflower to the bowl and gently toss the to coat evenly with the marinade.
- Arrange the cauliflower in one layer on a baking sheet and bake for about 15 minutes. Turn the cauliflower over and roast for another 10-15 minutes, or until tender and golden color with a little char on the ends of the cauliflower.
- Garnish with the cilantro and/or sesame seeds. Serve warm.