Our popular Sriracha Roasted Cauliflower is a flavorful, low-carb dish that makes a fantastic side or even a light meal. Roasted until tender with a touch of char, the cauliflower soaks up a spicy-sweet Sriracha marinade for bold flavor without heavy calories. We keep returning to this recipe because it’s simple, adaptable, and consistently delicious. 
Sriracha Roasted Cauliflower
Cauliflower is prized for its versatility and mild flavor that pairs well with many seasonings. It’s low in calories and carbs, making it a satisfying choice for anyone watching their intake. Roasting concentrates the vegetable’s natural sweetness and gives it a pleasing texture—tender inside with slightly crisped edges. This Sriracha-glazed cauliflower goes well with a simple green salad or alongside grilled Asian-style proteins for a complete meal.
Video: Recipe for Roasted Cauliflower with Sriracha Hot Sauce:
Fresh Cauliflower is Best
When possible, use a fresh head of cauliflower for the best texture and flavor. Fresh florets hold up better when roasted and absorb the marinade more evenly. If you must use frozen cauliflower, make sure it’s well-drained and pat it dry before tossing with the sauce to avoid steaming instead of roasting. For the freshest results, cut the cauliflower into bite-sized florets so they roast evenly and develop a nice caramelized finish. Even a simple treatment of olive oil, garlic, salt, and pepper turns cauliflower into a standout dish.
Can you make ahead?
Yes—this recipe freezes and reheats well. Roast a large batch on one or two sheet pans, let it cool completely, then store in airtight containers or freezer bags. When ready to eat, thaw in the refrigerator or leave out to defrost and reheat briefly in the microwave or on a sheet pan in a hot oven to restore some crispness. Making it ahead is convenient for meal prep and busy weeknights.
Sriracha Roasted Cauliflower
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Ingredients
- 3 Tablespoons (45 ml) olive oil
- 1 teaspoon (5 ml) sesame oil
- 1 tablespoon (15 ml) regular or low sodium soy sauce (use Tamari for gluten-free)
- 1 tablespoon (15 ml) rice vinegar (or distilled white vinegar if needed)
- 2 tablespoons (30 ml) Sriracha sauce , or to taste
- 1 (1) head cauliflower (about 2 pounds / 910 g), cut into bite-sized florets
- 4 cloves (4 cloves) garlic , chopped
- chopped cilantro , for garnish
- sesame seeds (optional, for garnish)
Instructions
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Preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper or lightly oil it.
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In a large bowl, whisk together the olive oil, sesame oil, soy sauce, rice vinegar, Sriracha, and chopped garlic until combined.
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Add the cauliflower florets and toss gently to coat them evenly with the marinade. Spread the cauliflower in a single layer on the prepared sheet pan.
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Roast for 25–30 minutes, turning once halfway through, until the florets are tender and have a bit of char on the edges.
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Garnish with chopped cilantro and sesame seeds if desired. Serve warm.
Video
Nutrition Information per Serving
More great cauliflower recipes:
- Healthy 100% Cauliflower “Fried Rice”
- Cheesy Roasted Cauliflower Recipe
- Air fryer cauliflower