Sriracha Maple Baked Cauliflower
Okay you know that I love all the cauliflower things and this one may be a new favorite over here! It’s a perfect mix of sweet and savory while still being super easy to make and great to have as a little snack during the week or on the weekend! I love this one because it has a good crunch to it from the rice crumbs that I used! Another great gluten free coating option.
Here’s what you need to make this Sriracha Maple Cauliflower:
- Head of Cauliflower
- Sriracha Sauce
- Maple Syrup
- Rice crumbs
- Rice vinegar
- Lime
- Egg
- Tapioca starch
- Sea salt, garlic powder, paprika, clove of garlic
Can you try anything else besides Rice Crumbs?
I haven’t tried anything else besides the rice crumbs in this recipe! They add a little extra crunch to this dish that comes from using the Rice crumbs. I get mine at Trader Joes!
How to make Sriracha Maple Baked Cauliflower:
- Start by making two bowls. One with egg mixture and another with rice crumbs, tapioca starch and spices. Mix together completely.
- Cut head of cauliflower into pieces. Not too small and not too big!
- Take piece of cauliflower and roll in the egg mix to completely cover and then roll in the rice crumb mixture. Set on silicone lined baking sheet. If you don’t use baking sheets, then make sure the pan is coated with a little oil spray so it won’t stick!
- Prepare sauce by combining sriracha, maple syrup, rice vinegar, lime juice, clove of garlic (minced) and sea salt. Mix together.
- Bake cauliflower according to instructions. Mixing half way through.
- Once first round of baking is complete, take out of the oven and pour mix on top to completely coat.
- Place back on baking sheet and bake in the oven!
- Serve with red pepper flakes on top and optional to add fresh green onion.
How can you serve these Sriracha Maple Cauliflower you may ask?
- By itself! It makes for a perfect appetizer!
- In a wrap
- In tacos
- On a salad
- In a quinoa bowl
If you love cauliflower recipes as much as I do, you may also love these on One Balanced Life:
- Buffalo Cauliflower
- Harissa Tahini Cauliflower
- Sweet & Sour Baked Cauliflower
- Enchilada Cauliflower Taco Salad
Sriracha Maple Baked Cauliflower
Prep Time:
15 minutes
Cook Time:
39 minutes
Total Time:
54 minutes
The perfect sweet and savory mix!
Ingredients
- 1 head of cauliflower
- 1 cup rice crumbs (I get the ones at Trader Joes)
- 2 eggs
- 1 tbsp tapioca starch
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- for the sriracha maple sauce:
- 1/3 cup sriracha
- 2 1/2 tbsp maple syrup
- 1 tbsp rice vinegar
- 1/2 juice of lime
- 1 garlic clove, minced
- 1/2 tsp sea salt
Instructions
- Preheat the oven to 400 degrees.
- Start by making two bowls. One with egg mixture and another with rice crumbs, tapioca starch and spices. Mix together completely.
- Cut head of cauliflower into pieces. Not too small and not too big!
- Take piece of cauliflower and roll in the egg mix to completely cover and then roll in the rice crumb mixture. Set on silicone lined baking sheet. If you don't use baking sheets, then make sure the pan is coated with a little oil spray so it won't stick!
- Prepare sauce by combining sriracha, maple syrup, rice vinegar, lime juice, clove of garlic (minced) and sea salt. Mix together.
- Bake cauliflower for 25-28 minutes or until it starts to get a little brown on the tops. (Flip around half way through)
- Once finished, take out of the oven and pour sauce mix on top to completely coat.
- Place back on baking sheet and bake for an additional 10 minutes. 1 minute to broil.
- Serve with red pepper flakes on top and optional to add fresh green onion.
- Enjoy!
