Roasted cauliflower with Sriracha is simple, unforgettable, and bound to please hot-sauce addicts. If you love spice and cauliflower, then this Asian-inspired vegetable side dish will bring you the same joy that it’s brought us. It’s also a crowd pleaser. No doubt the platter will be empty in a matter of minutes, so we suggest doubling or tripling the recipe for a party. Also, anyone who appreciates cauliflower and hot sauce can make a full meal out of this crazy-good vegetable.

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  • cup (80ml) olive oil
  • 1 teaspoon sesame oil
  • ¾ tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons Homemade Sriracha, or to taste
  • 1 head cauliflower (about 2 pounds / 910g), cut into ¾-inch (2-cm) florets
  • Minced cilantro, for garnish



  1. Preheat the oven to 400°F (205°C). Lightly grease a sheet pan or line it with parchment paper.
  2. In a large bowl, combine the oil, sesame oil, soy sauce, vinegar, and Sriracha. Whisk well.
  3. Gently add the cauliflower to the bowl and coat with the marinade.
  4. Arrange the cauliflower on a baking sheet and roast for 10 minutes. Turn the cauliflower over and roast for another 10 minutes, or until tender.
  5. Garnish with the cilantro and serve.