Okay — if you make one thing this week, make this sweet and spicy roasted cauliflower.
This cauliflower is crispy and crunchy on the outside, sweet and spicy on the inside, and baked — no frying required. A sticky, flavorful sauce finishes each piece, making it irresistible.
This is the cauliflower of dreams.
Like many cauliflower recipes I’ve made, this one stands out. It’s delicious and easy enough to prepare when you have a little time.
Everyone seems to love it. The outside becomes surprisingly crisp in the oven, and the sauce is so good you’ll want to spoon it straight from the pan.
The method is straightforward: trim a head of cauliflower into florets, whisk a couple of eggs, combine breadcrumbs and flour, dip and coat the florets, then roast. Using a wire rack over a baking sheet helps them stay crisp while roasting. A light spray of olive oil before baking encourages deep golden browning.
It reheats well enough for leftovers, though it’s certainly best fresh from the oven.
This is one of those dishes I could happily eat straight from the baking sheet — a fork, a big glass of water (or wine), and I’m set. It’s simple to make and very satisfying.
I highly recommend trying it when you have the time — it’s worth the little extra effort of dipping the florets in egg and breadcrumbs.
Sweet and Spicy Cauliflower
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Ingredients
- 1 head of cauliflower cut into florets
- 2 large eggs
- 3/4 cup seasoned bread crumbs
- 1/3 cup panko bread crumbs
- 3 tablespoons all-purpose flour
- olive oil for spritzing a spray works best
- 4 green onions thinly sliced
sweet and spicy sauce
- 4 tablespoons honey
- 3 tablespoons chili garlic sauce
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon freshly grated ginger
- 1/4 teaspoon minced garlic
Instructions
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Preheat the oven to 400°F. Place a wire rack on a baking sheet and spray it with nonstick spray to help the florets stay crisp as they roast.
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In one bowl, lightly beat the eggs. In a second bowl, combine the seasoned bread crumbs, panko and flour. Dip each cauliflower floret into the egg, then coat it in the breadcrumb mixture. Arrange the breaded florets on the wire rack and repeat until all are coated. Lightly spray the florets with olive oil to encourage browning.
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Roast the cauliflower for 25 to 30 minutes, until golden and crunchy.
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While the cauliflower roasts, make the sauce: combine honey, chili garlic sauce, brown sugar, soy sauce, grated ginger and minced garlic in a small saucepan over medium heat. Whisk and bring to a gentle simmer, cook for a minute or two until it bubbles, then remove from the heat. The sauce will thicken as it cools.
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When the cauliflower is done, drizzle the sauce over the florets or serve it as a dipping sauce. Garnish with sliced green onions and serve immediately.
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Seriously — just look at that crunch.