Description
This sweet and spicy Asian roasted cauliflower with cashews is coated in a sriracha-soy glaze and roasted to perfection. Serve it over rice for a quick, flavorful vegetarian dinner!
Ingredients
Scale
For the Roasted Cauliflower:
- 1 medium to large cauliflower, cut into 1-inch florets
- 4 tsp vegetable oil
- 1/4 tsp salt
- 1/8 tsp ground black pepper
For the Sweet & Spicy Sauce:
- 1/4 cup sriracha sauce
- 1/4 cup white sugar
- 4 tsp soy sauce
- 1/4 tsp red pepper flakes (optional)
Additional Ingredients:
- 1 cup toasted unsalted cashews
- Chopped scallions, for garnish
Instructions
1. Roast the Cauliflower:
- Preheat oven to 450°F (232°C).
- Place cauliflower florets on a large baking sheet.
- Drizzle with vegetable oil, season with salt and pepper, and toss to coat.
- Spread into a single layer and bake for 20 minutes.
2. Prepare the Sauce:
- While the cauliflower roasts, mix sriracha, sugar, soy sauce, and red pepper flakes in a bowl until the sugar dissolves. Set aside.
3. Add Cashews & Glaze:
- Remove the baking sheet from the oven (keep the oven on).
- Sprinkle cashews over the cauliflower and drizzle with the prepared sauce.
- Toss carefully to coat everything evenly.
4. Bake Again & Serve:
- Return the pan to the oven and bake for 3 to 4 minutes to set the glaze.
- Remove from the oven and sprinkle with chopped scallions.
- Let cool slightly before serving.
5. Serving Suggestions:
- Serve over steamed rice, spooning extra sauce from the pan over the top.
- Enjoy as a main course or even as an appetizer!
Notes
- Make it crunchier: Add the cashews after roasting if you prefer them extra crunchy.
- Mild Version: Reduce sriracha for a less spicy dish.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 616
- Sugar: 20g
- Sodium: 890mg
- Fat: 40g
- Saturated Fat: 6g
- Unsaturated Fat: 32g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 9g
- Protein: 18g
- Cholesterol: 0mg