Baked Sriracha Maple Cauliflower

It’s sticky. It’s spicy. It’s sweet. It’s everything you want in a mouth watering Asian dish.


This dish makes for a wonderful appetizer. Dry it out a little bit, and pass around on a large platter with cocktail sticks. The sauce can me made ahead of time and stored in the fridge, diluted with a bit of warm water and brought back to the boil.


Recipe :

Ingredients : (serves 2 – 3)

Marinade :

  • 1/2 cup Flour
  • 2 tbsp Tomato Puree
  • 1 tsp Chopped Garlic
  • 1 tsp Salt
  • 1 tsp Pepper
  • 3 tbsp Corn flour
  • 1/2 cup Water
  • 1/2 head Cauliflower
  • 3 tbsp Sesame Oil

Sauce :

  • 1 tbsp Sriracha
  • 2 tbsp Maple syrup
  • 4 tbsp Tomato Ketchup
  • 1/4 cup Water
  • 1 tbsp Soy Sauce
  • 1 tbsp Chopped Garlic
  • 1 tbsp Sesame Oil

Garnish :

  • Spring Onion Greens
  • 1 tbsp Toasted Sesame Seeds

Method :

  1. In a pan add water, chopped garlic, soy sauce, sriracha, maple syrup, tomato ketchup, sesame oil. Whisk to combine.
  2. Turn on the heat, allow to boil for a few minutes. The sauce will thicken and coat the back of a spoon.
  3. Use straight away or store in a glass jar till ready to use.
  4. Preheat oven to 180C.
  5. In a bowl, add flour, tomato puree, chopped garlic, salt, pepper, cornstarch. Whisk.
  6. Add water as necessary to create a batter of coating consistency.
  7. Piece the cauliflower into florets, coat well with the batter and finally toss with the oil.
  8. Place the florets, in a lined baking sheet and bake for 15 minutes. Then flip and bake for an additional 15 minutes.
  9. Allow to cool for 5 mins in the pan.
  10. Transfer the baked florets to a bowl and coat with desired amount of sauce.
  11. Finish with spring onion greens and toasted sesame seeds.

Notes :

  • In case you don’t want to bake, the cauliflower can be deep fried too.
  • The sauce can be customised to taste, the quantities are just guidelines. Go with how you like it.



Sticky, Spicy, Sweet !!

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