Crispy Cauliflower Recipe with Spicy Maple-Sriracha Sauce

Last Updated on 1 month by Neha Deshmukh

Crispy Cauliflower Recipe with Spicy Maple-Sriracha Sauce

Hey everyone! If you’re anything like me, you’re always on the lookout for a snack or appetizer that’s both satisfying and a little bit exciting. This Crispy Cauliflower with Spicy Maple-Sriracha Sauce is exactly that! I first made this for a small get-together with friends, and it disappeared in minutes. Seriously, minutes! It’s the perfect balance of crispy, sweet, spicy, and savory – and it’s surprisingly easy to make. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average cauliflower dish. We’re taking humble cauliflower florets and transforming them into golden, crispy bites of deliciousness. The real star, though, is the sauce. It’s a vibrant blend of maple syrup, sriracha, and tamari that’s seriously addictive. Plus, it’s a fantastic way to sneak in some veggies – even the pickiest eaters will love this!

Ingredients

Here’s what you’ll need to whip up this amazing dish:

• 1 medium head cauliflower
• 1 cup white rice flour (about 120g)
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder
• 1 cup + 2-3 tablespoons water
• 3 tablespoons tamari (about 45ml)
• 3 tablespoons maple syrup (about 60ml)
• 1 tablespoon rice vinegar (about 15ml)
• 1 tablespoon tomato ketchup
• 1.5 teaspoons sriracha (adjust to taste!)
• 1 teaspoon toasted sesame oil (about 5ml)
• 1 tablespoon avocado oil (about 15ml)
• 6-7 large garlic cloves
• 1 inch ginger, peeled and grated
• 4 tablespoons water (about 60ml) – for the sauce
• ¼ teaspoon salt
• 2 teaspoons cornstarch (about 10g)
• 1 tablespoon sesame seeds
• Chopped green onion, for garnish

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Cauliflower Selection: Look for a firm, heavy head of cauliflower with tightly packed florets. Avoid any with brown spots or a strong odor.
• Rice Flour – A Gluten-Free Binding Agent: Rice flour gives the cauliflower a lovely, light crispiness. It’s naturally gluten-free, which is a bonus! You can find it in most supermarkets or Asian grocery stores.
• Tamari vs. Soy Sauce – Understanding the Difference: Tamari is a gluten-free soy sauce alternative. It has a richer, less salty flavor than regular soy sauce. If you don’t have tamari, you can use soy sauce, but be mindful of the salt content.
• Maple Syrup – Natural Sweetener & Flavor Profile: I love using real maple syrup for its unique flavor. It adds a lovely depth that honey or sugar just can’t match.
• Sriracha – Spice Level & Regional Variations: Sriracha varies in heat depending on the brand. Start with 1.5 teaspoons and add more to your liking!
• Toasted Sesame Oil – Aroma & Flavor Enhancement: Don’t skip the toasted sesame oil! It adds a wonderful nutty aroma and flavor that really elevates the sauce.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Preheat your oven to 450°F (232°C). Line baking sheets with foil and spray lightly with oil. This prevents sticking and makes cleanup a breeze.
2. Cut the cauliflower into bite-sized florets, rinse them well, and pat them completely dry. Getting them dry is key for crispiness.
3. In a medium bowl, whisk together the rice flour, black pepper, and garlic powder. Gradually add 1 cup of water, whisking until you have a smooth batter. Add a tablespoon or two more water if needed to reach a consistency that coats the back of a spoon.
4. Dip each cauliflower floret into the batter, making sure it’s fully coated. Shake off any excess batter – you don’t want it to be too thick. Place the battered florets on the prepared baking sheets in a single layer.
5. Bake for 20 minutes, flipping the florets halfway through, until golden brown and crispy.
6. While the cauliflower is baking, let’s make the sauce! In a bowl, whisk together the tamari, maple syrup, rice vinegar, ketchup, sriracha, and sesame oil.
7. Heat the avocado oil in a pan over medium heat. Add the minced garlic and grated ginger and sauté for about a minute, until fragrant.
8. Pour in the sauce mixture and add 2 tablespoons of water. Bring to a simmer.
9. In a small bowl, mix the cornstarch with the remaining 2 tablespoons of water to create a slurry. Stir this into the simmering sauce and continue to simmer for a minute or two, until the sauce thickens.
10. Once the cauliflower is baked, toss it generously with the sauce.
11. Garnish with sesame seeds and chopped green onions. Serve immediately and enjoy!

Expert Tips

Want to take this recipe to the next level? Here are a few of my go-to tips:

• Achieving Maximum Crispiness: Make sure the cauliflower is completely dry before dipping it in the batter. You can even let it air dry for a bit after washing.
• Balancing Sweet, Spicy & Savory Flavors: Taste the sauce as you go and adjust the sriracha and maple syrup to your liking.
• Preventing Batter from Being Too Thick or Thin: If the batter is too thick, add a little more water, one tablespoon at a time. If it’s too thin, add a little more rice flour.

Variations

This recipe is super versatile! Here are a few ideas to customize it:

• Vegan Adaptation: This recipe is already vegan-friendly! Just double-check your ketchup to ensure it doesn’t contain any hidden animal products.
• Gluten-Free Confirmation: We’ve already got this covered with the rice flour and tamari!
• Spice Level Adjustment (Mild to Extra Hot): Reduce or increase the amount of sriracha to control the heat. For extra heat, add a pinch of cayenne pepper to the batter.
• Air Fryer Adaptation: You can absolutely air fry this! Spray the battered cauliflower with oil and air fry at 375°F (190°C) for 12-15 minutes, flipping halfway through.
• Festival Adaptation – Diwali/Holi Appetizer: This would be a huge hit at any Indian festival! The vibrant colors and bold flavors are perfect for celebrations.

Serving Suggestions

This Crispy Cauliflower is fantastic on its own as a snack or appetizer. It also pairs beautifully with:

• Steamed rice
• Noodles
• A fresh salad
• As a side dish with your favorite Indian main course

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. However, the cauliflower will lose some of its crispiness.

FAQs

Got questions? I’ve got answers!

• Can I use a different type of flour? You can try all-purpose flour, but the texture won’t be quite as crispy.
• How can I make this sauce less spicy? Reduce the amount of sriracha or add a little more maple syrup.
• Can I prepare the sauce ahead of time? Absolutely! You can make the sauce up to 2 days in advance and store it in the refrigerator.
• What’s the best way to reheat leftover cauliflower? Reheat in the oven or air fryer to help restore some of the crispiness.
• Is tamari the same as soy sauce, and can I substitute it? Tamari is a gluten-free soy sauce alternative. You can substitute soy sauce, but be mindful of the salt content.
• Can I bake this cauliflower without lining the baking sheet? It’s not recommended. The cauliflower tends to stick to the baking sheet, making cleanup difficult.