Roasted Sweet Chile Cauliflower

fun Cauliflower Recipes

Author: Karen Porter, RHN

For almost 30 years Karen battled severe IBS, & anxiety.

Forced to re-evaluate and take her health into her own hands, she started looking into alternative methods to help her heal where the traditional medical approach had failed. 

Karen’s health, and consequently her life, entirely shifted and she felt compelled to help as many women as possible to feel their absolute best!  


There are so many things to do with cauliflower, but this one is special!

Course Side Dish
Prep Time 15 minutes
Cook Time 2 hours
Servings 6 people


  • 1 large head of cauliflower
  • 1 tbsp olive oil
  • freshly ground pepper
  • 2 - 3 tbsp sriracha or other hot chile sauce
  • 3 tbsp pure honey
  • 1 tsp rice vinegar
  • 1 shallot (or very small onion), minced
  • 2 garlic cloves
  • 1 tbsp minced ginger
  • 1 1/2 cups cherry tomatoes
  • 3 tbsp chopped parsley or cilantro, chopped


Cook cauliflower

  1. Preheat the oven to 400F. Wash and trim the cauliflower, cutting the stem so the cauliflower head sits flat. Place in a pie plate or roasted pan. Brush with olive oil and season with pepper. Roast for 1 1/4 to 1 1/2 hours until softened and browned.

Prepare sauce

  1. In a small saucepan over medium heat, bring sriracha sauce, honey, vinegar, shallot, garlic, and ginger to a boil. Brush evenly over cauliflower.

Final cauliflower bake

  1. Place cherry tomatoes all around the cauliflower. Bake the chile sauce covered cauliflower for 15 minutes more. Garnish with chopped parsley (or cilantro).

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