Asian BBQ Roasted Cauliflower
Asian BBQ Roasted Cauliflower with cilantro, peanuts, and a sticky-sweet glaze. The most flavorful roasted cauliflower recipe you'll try.
Servings: 4
Equipment
- Large sheet pan
- Mixing bowls
Ingredients
- 1 medium to large head cauliflower, cut into florets (6 to 7 cups total)
- 2 Tbsp. olive oil (sub avocado oil)
- 1/2 tsp. kosher salt
- Chopped roasted peanuts and fresh chopped cilantro for garnish
Asian BBQ Sauce
- 2 Tbsp. ketchup
- 2 Tbsp. honey
- 1 Tbsp. soy sauce
- 1 Tbsp. sweet red chili sauce (I use Thai Kitchen brand)
- 1 tsp. freshly grated ginger
- 1 tsp. Tom Yum paste* (sub red Thai curry paste)
Instructions
- Preheat oven to 450ºF. Line a rimmed baking sheet with foil for easy clean up, if desired. Toss cauliflower in olive oil and salt, and spread out on prepared baking sheet. Bake for 22 to 25 minutes, stirring once halfway through, until golden and charred in some spots.
- Meanwhile, prepare Asian BBQ Sauce by placing all sauce ingredients in a small bowl and whisking to combine.
- Drizzle half of Asian BBQ Sauce over roasted cauliflower, and toss to coat. Place cauliflower back in the oven, and bake for 8 to 10 more minutes, tossing every few minutes, until deeply caramelized.
- Transfer cauliflower to a bowl or serving platter, and drizzle remaining sauce overtop. Garnish with chopped peanuts and fresh cilantro.
Notes
Tom Yum paste can be found in the international aisle of most well-stocked supermarkets. I've found it at Whole Foods, Safeway, and Walmart.
This cauliflower is best enjoyed fresh, however if you end up with leftovers, store in an airtight container. For best results, reheat in the toaster oven or in a skillet over medium until warm.
Nutrition
Serving: 0.66cup | Calories: 175kcal | Carbohydrates: 23g | Protein: 5g | Fat: 9g | Saturated Fat: 1.5g | Sodium: 710mg | Fiber: 4g | Sugar: 15g