Sriracha-Roasted Cauliflower 3.000

Deb Lindsey for The Washington Post

Apr 19, 2017

This is crispy, spicy and juicy.

Serve as a side with noodle dishes or banh mi sandwiches.

3 - 4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 3-4 servings

  • 1 large head cauliflower (about 1 3/4 pounds, before trimming), cut into florets
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons olive oil
  • 3 tablespoons low-sodium soy sauce
  • 2 to 3 tablespoons Sriracha
  • 2 tablespoons fish sauce
  • 2 teaspoons plain rice vinegar
  • 1 tablespoon fresh lime juice, plus 4 wedges for serving
  • 1 tablespoon roasted sesame seeds
  • 2 scallions, white and light-green parts, thinly sliced
  • Handful cilantro leaves with tender stems, for garnish (optional)


Preheat the oven to 450 degrees. Line a baking sheet with parchment paper.

Cut each floret in half, top to bottom, heaping them on the baking sheet as you work.

Whisk together the oils, soy sauce, Sriracha (to taste), fish sauce, vinegar and lime juice in a liquid measuring cup, then pour over the cauliflower and use your clean hands, or tongs, to coat evenly. Spread the florets across the pan. Roast (middle rack) for 25 to 30 minutes, turning the pieces over halfway through. The cauliflower should be tender and nicely charred when it’s done.

Transfer to a platter, then sprinkle with the sesame seeds, scallions and the cilantro, if using. Serve hot, with lime wedges.

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Recipe Source

Adapted from “Eat Delicious: 125 Recipes for Your Daily Dose of Awesome,” by Dennis the Prescott (William Morrow, 2017).

Tested by Nilar Andrea Chit Tun.

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