This Roasted Sweet Chili Cauliflower is bright, super flavorful, and the perfect side dish. It’s tossed in a spicy, sweet marinade and then roasted to perfection. Easy to prepare, oil-free, vegan, & gluten-free!
People like to say cauliflower is the new chicken. I think that’s pretty disrespectful to the cauliflower. It ain’t nothing like chicken. It’s BETTER! I get that cauliflower has never been considered the coolest cruciferous kid in the garden. But, all that has changed.
Ladies and gentlemen, I give you Roasted Sweet Chili Cauliflower!
It’s the perfect blend of sweet and spicy with just a slight bit of tanginess from a little lime juice. Hold on because this cauliflower recipe is about to kiss and kick you all at once.
Can you handle it? Let’s find out!
How Do You Make Roasted Sweet Chili Cauliflower
Prepare your cauliflower by cutting it into little florets. But, I prefer to save time, and my sanity, by using two 10-ounce bags of precut cauliflower florets. Yeah, I know it’s lazy. But, trust me on this one.
Next, prepare your marinade by adding the chili garlic sauce, soy sauce, maple syrup, and lime juice to a mixing bowl and whisking it all together. Now, add your florets to the marinade and toss them until they’re well coated.
Finally, cook the cauliflower in a nonstick skillet until it browns up all nice and pretty. And, because there is no oil in this dish, be sure and let the pan get completely hot before using it.
Finish it all off by roasting in a 450˚F oven for about 15-20 minutes until the cauliflower is soft, charred, and perfect.
That’s it! Delicious Roasted Sweet Chili Cauliflower.
What Do I Serve With Baked Sweet & Spicy Cauliflower
There are several ways to enjoy this sweet and savory dish.
- Serve this cauliflower up as an appetizer. My Tofu Sour Cream with a little dill makes a wonderful dipping sauce.
- Pile on top of rice and garnish with a little green onion for an incredibly healthy low-fat meal.
- Add some sriracha to my Creamy Cashew Mayo and make one of the best sandwiches you will ever eat. GUARANTEED!
I have no doubt you will love this Sweet Chili Cauliflower. It’s…
- Full of flavor
- Sweet
- Spicy
- Baked
- Oil-Free
- Low-Fat
- Vegan
- Gluten-Free
- Easy to prepare
- DELICIOUS
Be sure and check out these other savory recipes like my Smoky Maple Tempeh Bacon, Oil-Free Oven Roasted Potatoes, & Easy Vegan Chickpea Curry.
If you make this recipe, be sure and let me know! Leave a comment, RATE IT, and tag a photo #shaneandsimple on Instagram. I want to see what you’re doing!
Print Roasted Sweet Chili Cauliflower
- Prep Time: 10 mins.
- Cook Time: 30 mins.
- Total Time: 40 minutes
- Yield: 4 Servings 1x
- Diet: Vegan
Description
This Roasted Sweet Chili Cauliflower is bright, super flavorful, and the perfect side dish. It’s tossed in a spicy, sweet marinade and then roasted to perfection. Easy to prepare, vegan, & gluten-free!
Ingredients
- 3 Tbsp. chili garlic sauce
- ¼ cup + 2 Tbsp. low-sodium soy or tamari sauce
- 2 Tbsp. maple syrup
- 2 Tbsp. fresh lime juice. You can use lemon juice or apple cider vinegar if you don’t have lime juice.
- 2 10-ounce bags of precut cauliflower florets or 1 medium sized head of cauliflower cut into bite size florets.
Instructions
- Preheat your oven to 450˚F, line a baking sheet with parchment paper or a silicone baking mat, and heat a large nonstick skillet on medium heat.
- Mix the chili garlic sauce, soy sauce, maple syrup, and lime juice all together in a large mixing bowl. Add your cauliflower and toss until it is evenly and well coated.
- Once the skillet is hot, and be sure it is hot, add the cauliflower with a slotted spoon but be sure and save the marinade. Cook the cauliflower, stirring frequently, in the skillet until browns up nicely and most of the liquid has dissolved. About 10 minutes or so.
- Remove the cauliflower from the nonstick pan, layout evenly on your parchment lined baking sheet, and use a spoon or ladel to pour some of the leftover marinade over the cauliflower. Place the cauliflower in the oven and roast for 20 minutes.
- Once the cauliflower is done you may serve immediately.
- Category: Side
- Method: Baking
- Cuisine: Vegan
Keywords: asian, thai, vegan, side, spicy, sweet, vegan, low-fat
OMG! This is a absolutely amazing!!!
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Quick, easy, delicious. Made as written. Love that it is oil-free!.
Thanks!
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Thank you, Deborah! I really appreciate your kind words and kind rating:) Have a blessed day!
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I found the tamari to be overpowering in the flavor. I will try a different recipe. But thanks for the idea.
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Thanks for the encouragement…I try. Did you think about cutting back on the amount…you do hold that power within your hands?
I making this today for my lunch tomorrow. How well does it re he’s in a microwave? That is what we have at work to heat our food. Thank you for all of your amazing recipes!!!!
★★★★★
Hi, Elizabeth! I hope you enjoy it. It reheats pretty well in the microwave. Like anything, it’s never as good as an oven, but it works well.
Sorry the question was how well does it RE HEAT in a microwave? I am also taking some for a non vegan co worker and want her to be wowed.
★★★★★
No worries at all, Elizabeth. Good luck:)
My picky “non cauliflower ” eaters loved this!
★★★★★
Looks Amazing!! Have you tried preparing it in an Air Fryer?? If so, how did you like the results? I’m planning on making it this week 🤗
I have not as of yet. But, I see no reason why not:) Good luck!!! Let me know how it goes and I hope you enjoy it.
Hi Shane. I’m eager to try this recipe and I’m happy I found your site with your inspiring health testimony. Quick question– does the cauliflower have to be sauteed in the skillet prior to roasting in the oven, or could you feasibly just roast in the oven? I have a busy household of 6 people and if I could reduce one step it would make my life easier! 🙂 Thanks!
It doesn’t “have to be” sauteed, but it does help to soften and allow the cauliflower to absorb the flavor. But, it will also work with just baking. Good luck and I hope you enjoy it:)
So, I am home for the Coronavirus quarantine / furlough/ whichever thing applies. And with all this extra time to cook, I thought I would look for healthy immune-boosting options for ways to use the food I already have in my fridge (since going out is obviously off the table). This is the second night in a row that I have made one of your recipes. Tonight was sweet chili cauliflower and last night was IP vegan potato soup. (I should say I was so blown away by the soup that I came back today for another and chose the cauliflower.) The verdict: Oh my God, AMAZING! In addition to being vegan, the recipes are relatively simple, the sodium content can be easily adjusted, they are whole-food centric, and OIL-FREE!!! What?!?!? How did I just find your blog? Thank you so much for the inspiration and this incredible resource! Hope y’all stay healthy and safe!
★★★★★
Nicole, that is so kind and generous. Thank you so much and I’m pumped you’re here. I really appreciate the kind words. Please don’t ever hesitate to reach out with a comment or question. Blessings.
I just came across your blog today, and I can’t tell you how excited I am to try your recipes! I’m so glad I found you!!
Thanks so much, Nichole, and I’m so glad you’re here. Please don’t hesitate to reach out with any questions of comments.