Sweet & Spicy Baked Cauliflower Is Everything Your Life Needs Right Now

Although cauliflower is being served up 100 different ways than how I personally grew up eating it (plain and steamed or raw with a dip), I still have yet to cultivate the enthusiasm that says, “Today we’re cooking cauliflower!” The vegetable just doesn’t excite me.

But you know what does? Maple syrup and Sriracha and the existence of the word caramelized. This recipe might just be the one that changes my mind and makes me intentionally pick up some cauliflower at the store. Bonus: It doesn’t dirty a single bowl (or sheet pan if you use parchment)!

In the past I’ve picked up cauliflower with good intentions (I’ll turn it into rice! I’ll put it in a cake!), but it always gets shoved to the back of my fridge and forgotten about. But not anymore!

This dish involves very little prep work: Simply chop the cauliflower into bite-sized florets and place them in a large zip-top bag with the other remaining ingredients. Then toss them around to coat and spread them onto a sheet pan. In order to avoid steamed cauliflower, though, the recipe indicates that the florets need ample space on the baking sheet — so two sheets might be needed depending on the number of people you’re cooking for!

The cauliflower bakes for 20 to 30 minutes and results in a spicy-sweet snack that’s perfect alone or paired with your favorite protein!

→ Get the Recipe: Sweet and Spicy Baked Cauliflower from The Fitchen

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