If you’re looking for a stunning dish that tastes as bold as it looks, this Whole Roasted Cauliflower with Spicy Sriracha Honey Glaze is going to steal the show. Whether you’re cooking for a dinner party or just want to shake things up on Meatless Monday, this recipe brings that perfect blend of savory, sweet, and spicy in every bite.
I first made this when I had some friends over for a casual dinner. I wanted something that felt special, but wouldn’t take hours in the kitchen. This roasted cauliflower came out of the oven looking like a golden crown, and I kid you not—it got more compliments than the dessert! The glaze caramelizes beautifully over the top, and the inside stays tender and flavorful. It’s got just the right amount of heat, balanced by the sticky sweetness of honey and the umami from soy sauce. If you’ve never roasted a whole cauliflower before, don’t worry—this is the perfect recipe to start with.
Let’s jump in and get started!
Ingredients
For the cauliflower:
1 large head of cauliflower, leaves trimmed and base stem shaved flat
2 tablespoons olive oil
Salt to taste
Black pepper to taste
For the glaze:
2 tablespoons sriracha
2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon garlic powder
1 teaspoon grated fresh ginger (optional but adds a zing)
STEPS
Step 1: Prep and Parboil the Cauliflower
Before you roast, you’ll want to give your cauliflower a quick parboil. This step helps the inside cook evenly and stay moist while the outside gets that nice golden crust. Start by bringing a large pot of salted water to a boil. Gently lower the whole cauliflower head into the water and let it cook for about 5–6 minutes. You’re not looking to fully cook it—just soften it slightly.
Once it’s parboiled, use tongs or a large slotted spoon to carefully lift the cauliflower out and set it on a kitchen towel or paper towel-lined plate to drain. Make sure to let it sit for a couple of minutes so all that moisture has a chance to escape. You want the surface to be dry before roasting so it can get that lovely color.
Step 2: Season and Roast
Now that your cauliflower is prepped and parboiled, it’s time to get it in the oven. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper—or you can lightly grease a baking dish if that’s what you have on hand.
Rub the cauliflower all over with olive oil. Make sure to get into all the crevices! This will help the outside roast to a golden brown. Then season it generously with salt and black pepper.
Place the cauliflower head (stem side down) on your prepared baking sheet or dish, and roast it in the preheated oven for about 35 to 40 minutes. You’ll know it’s ready when it’s golden and a knife slides in easily through the center.
Whole Roasted Cauliflower with Spicy Sriracha Honey Glaze
Now that your cauliflower is roasting away and starting to smell absolutely amazing, it’s time to bring in the real flavor game-changer—the spicy sriracha honey glaze. This sticky, punchy glaze is what sets this dish apart from every other roasted veggie out there. It’s got heat, sweetness, a little tang, and that subtle kick from garlic and ginger that keeps you coming back for another bite.
This glaze is super simple to make, and you can even customize it based on your heat preference. Love it hot? Add a little more sriracha. Prefer it sweeter and more mellow? Dial back the spice and lean into the honey. Either way, once this glaze hits that hot cauliflower and starts to caramelize, magic happens.
Step 3: Make the Glaze
While your cauliflower is roasting (you should have about 15-20 minutes left), grab a small saucepan and start building the glaze.
Here’s what you’ll need to do:
In the saucepan, combine:
2 tablespoons sriracha
2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon garlic powder
1 teaspoon freshly grated ginger (optional, but I love the brightness it adds)
Set the pan over medium heat and stir everything together. Let it come to a low simmer and cook for about 3–4 minutes. You’ll want it to thicken just slightly so it coats the cauliflower nicely.
Stir often to keep it from burning or sticking, then take it off the heat and set aside. It’ll thicken a little more as it cools.
Pro tip: If you’re prepping ahead, you can make this glaze in advance and store it in the fridge. Just warm it up slightly before using so it’s easy to brush on.
Step 4: Glaze and Finish Roasting
Now that your cauliflower is almost done (it should have about 10 minutes left in the oven), it’s time to slather it with that delicious glaze.
Remove the cauliflower from the oven carefully.
Use a basting brush or spoon to coat the entire head with a generous amount of glaze. Try to get into the nooks and crannies so that every bite gets that flavor hit.
Return the glazed cauliflower to the oven and roast for the final 10 minutes. This step allows the glaze to caramelize and stick to the outside, giving it that glossy, golden finish.
Keep an eye on it—you want it to be deeply golden but not burned. If your oven runs hot, you can lower the temperature slightly or move the cauliflower to a lower rack.
Step 5: Rest and Serve
Once the cauliflower is out of the oven, let it rest for a few minutes before slicing. This helps the juices settle and makes it easier to cut clean wedges without it falling apart.
Slice the cauliflower into thick wedges and serve warm. Don’t forget to drizzle any extra glaze over the top—it’s too good to waste!
You can serve this dish as a main course with some fluffy rice or noodles, or as a standout side for grilled meats or tofu. It’s even fantastic sliced up and tucked into wraps or grain bowls the next day.
TIPS & VARIATIONS
Tone down the heat: If you’re serving kids or spice-sensitive guests, use just 1 tablespoon of sriracha or substitute a mild chili sauce.
Make it vegan: Swap the honey for maple syrup or agave nectar. The flavor will still be amazing with just a hint of sweetness.
Add crunch: Sprinkle toasted sesame seeds or chopped peanuts over the finished cauliflower for texture and an extra layer of flavor.
Garnish like a pro: A few chopped scallions or fresh cilantro leaves can really brighten things up and make it extra pretty on the plate.
Whole Roasted Cauliflower with Spicy Sriracha Honey Glaze
So now you’ve got this beautiful, golden-roasted cauliflower glazed in spicy, sweet goodness and ready to serve. Whether you’re making it for guests or enjoying a quiet dinner at home, this recipe delivers big flavor with minimal fuss. It’s one of those dishes that feels like a special occasion but is simple enough for a weeknight.
Before we wrap things up, let’s go over some of the most commonly asked questions about making whole roasted cauliflower—especially with that amazing sriracha honey glaze.
FAQ: Whole Roasted Cauliflower with Spicy Sriracha Honey Glaze
1. Can I make this cauliflower ahead of time?
Yes! You can parboil and season the cauliflower earlier in the day, then roast and glaze it right before serving. The glaze can also be made a day in advance and kept in the fridge—just reheat it gently before using.
2. What if I don’t like spicy food?
No problem! You can reduce the sriracha to 1 teaspoon or replace it with a mild chili sauce or even a little ketchup if you prefer no heat at all. The glaze will still be flavorful thanks to the honey, soy sauce, and garlic.
3. Can I use frozen cauliflower?
For this specific recipe, fresh cauliflower is best because it holds its shape and texture well. Frozen cauliflower tends to be too soft after cooking and might not roast evenly when kept whole.
4. How do I know when the cauliflower is fully cooked?
Use a sharp knife to pierce the center. If it goes in easily, the cauliflower is done. It should be tender but not mushy. The outside will be golden and slightly crispy from the glaze.
5. Can I grill the cauliflower instead of roasting it?
You can! After parboiling, brush with oil and grill over medium heat until tender and charred. Add the glaze during the last few minutes of grilling to avoid burning it.
6. What should I serve with this cauliflower?
It pairs beautifully with steamed rice, garlic noodles, couscous, or even a hearty salad. You can also slice the roasted cauliflower and use it in wraps, grain bowls, or tacos.
7. How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions. The texture may soften a bit, but the flavor holds up great.
Conclusion
This Whole Roasted Cauliflower with Spicy Sriracha Honey Glaze is one of those recipes that surprises people—in the best way. It’s bold, beautiful, and packed with flavor, making it an easy standout whether it’s on a dinner party table or part of a casual weeknight meal.
I love that it’s a dish you can feel good about serving, with simple ingredients that come together to create something unexpectedly delicious. And it’s versatile too—serve it as a main, a side, or reinvent the leftovers for lunch the next day.
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Whole Roasted Cauliflower with Spicy Sriracha Honey Glaze
Description
This whole roasted cauliflower is a bold and beautiful centerpiece, coated in a sticky, spicy-sweet glaze made from sriracha and honey. The cauliflower turns golden and tender in the oven, soaking up every drop of the flavorful glaze for a dish that’s as impressive as it is delicious.
Ingredients
1 large head of cauliflower, leaves trimmed and base stem shaved flat
2 tablespoons olive oil
Salt to taste
Black pepper to taste
For the glaze
2 tablespoons sriracha
2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon garlic powder
1 teaspoon grated fresh ginger (optional)
Instructions
Preheat the oven to 400°F (200°C). Line a baking dish or sheet with parchment paper or lightly grease it.
Place the whole cauliflower in a large pot of boiling salted water. Cook for 5-6 minutes to parboil, then remove and drain thoroughly.
Rub the cauliflower with olive oil and season with salt and pepper. Place it on the prepared baking dish and roast for 35-40 minutes, until golden and tender when pierced with a knife.
While the cauliflower roasts, combine sriracha, honey, soy sauce, rice vinegar, garlic powder, and ginger in a small saucepan. Bring to a simmer over medium heat, stirring often, until slightly thickened, about 3-4 minutes. Remove from heat.
In the final 10 minutes of roasting, brush the glaze generously over the cauliflower. Return to the oven and let it caramelize.
Once done, remove from the oven and let it rest for a few minutes. Slice into wedges and serve warm, drizzled with any remaining glaze.
Notes
Adjust the spice level by reducing or increasing the amount of sriracha. This dish pairs beautifully with rice, noodles, or as part of a vibrant vegetarian spread. Leftovers can be chopped and used in wraps or grain bowls.
