Ingredients
Method
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, toss cauliflower florets with olive oil, salt, and pepper until evenly coated.
- Spread the seasoned florets on the prepared baking sheet and roast for 25-30 minutes until golden brown and tender, flipping halfway through.
- While the cauliflower is roasting, combine sweet chili sauce, soy sauce, and lime juice in a small saucepan over medium heat. Simmer for about five minutes until slightly thickened.
- Once roasted, drizzle the sauce over the cauliflower while hot and toss to coat evenly.
- Serve immediately, garnished with chopped cilantro or sesame seeds if desired.
Nutrition
Notes
Ingredient Swap: I often use tamari instead of low-sodium soy sauce for a gluten-free version, and it works perfectly.
Storage Tip: This dish is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to two days, though the cauliflower will lose some crispness.
Make-
Ahead Trick: You can cut the cauliflower florets a day in advance and keep them in a sealed bag in the fridge to save time.
Common Mistake: Don't overcrowd the baking sheet.
Giving the florets space is my secret for getting them crispy, not steamed.
Serving Suggestion: I love serving this over a bed of jasmine rice with some steamed broccoli on the side for a complete, satisfying meal.
Equipment Note: If you don't have a saucepan, you can gently warm and mix the sauce in a microwave-safe bowl, heating in 20-second intervals.