Spicy Purple Cauliflower Bites with Sriracha
Equipment
- Baking sheet A large, rimmed baking sheet gives the florets space to roast evenly and develop crispy edges.
- Parchment paper or silicone baking mat Keeps the bites from sticking and helps with cleanup.
- Mixing bowl For tossing the cauliflower with oil and spices.
- Small bowl For mixing the dipping sauce.
- Knife and Cutting Board To break down the cauliflower into bite-sized florets.
- Measuring Spoons To keep your seasoning ratios on point.
Ingredients
For the Bites
- 1 medium head of purple cauliflower about 1½ pounds, cut into bite-sized florets
- 3 tablespoons olive oil
- 1 tablespoon sriracha sauce or more to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- 1 teaspoon sea salt
- ½ teaspoon cracked black pepper
- Juice of half a lime
Optional Garnish
- Chopped fresh cilantro
- Extra drizzle of sriracha
- Lime wedges for serving
- Dipping Sauce optional but recommended:
- ½ cup plain Greek yogurt or sour cream
- 1 tablespoon sriracha
- 1 teaspoon honey
- 1 teaspoon lime juice
- Pinch of salt
Instructions
Preheat and Prep
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup. Break down your purple cauliflower into small, even florets. The smaller they are, the crispier they get in the oven.
Make the Marinade
- In a large mixing bowl, whisk together the olive oil, sriracha, garlic powder, smoked paprika, cumin, salt, pepper, and lime juice. Taste and adjust the sriracha if you want it spicier.
Toss the Cauliflower
- Add the cauliflower florets to the bowl and toss well until each piece is thoroughly coated in the marinade. Let it sit for 5–10 minutes if you have the time—it helps the flavors soak in.
Roast
- Spread the florets in a single layer on the prepared baking sheet. Don’t overcrowd them—give each bite some space so they roast rather than steam. Roast for 25–30 minutes, flipping halfway through. You’re looking for caramelized edges and fork-tender centers.
Make the Dipping Sauce
- While the bites roast, whisk together all the sauce ingredients in a small bowl. Chill in the fridge until serving time.
Serve and Garnish
- Once out of the oven, transfer the spicy purple cauliflower bites to a serving platter. Drizzle with a little extra sriracha, sprinkle with chopped cilantro, and serve with lime wedges and the dipping sauce on the side.