This roasted sweet chile cauliflower recipe makes the perfect winter side dish

This recipe was originally published in the Fall 2014 issue of Cottage Life

Roasting a whole cauliflower is so easy, you may feel guilty serving it. Don’t. It’s also this year’s healthy superfood. Steamed or boiled cauliflower can be bland and watery; roasting boosts its flavour and browns the surface. Be dramatic: Carve it ceremoniously at the table with a serrated knife.


  • 1 whole head cauliflower
  • 1 tbsp olive oil (15 ml)
  • Freshly ground pepper
  • 2–3 tbsp sriracha, sambal oelek, or other hot chile sauce (30–45 ml)
  • 3 tbsp honey (45 ml)
  • 1 tsp rice vinegar (5 ml)
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1 tbsp minced ginger (15 ml)
  • 1½ cups grape or cherry tomatoes (375 ml)
  • Parsley or cilantro, chopped

Step 1

Preheat oven to 400°F (200°C). Trim cauliflower, cutt ing the stem so the head sits flat. Place in a pie plate or a small roasting pan. Brush with olive oil; season with pepper. Roast for 1¼ –1½ hours, until soft ened and browned.

Step 2

In a small saucepan over medium/low heat, bring chile sauce, honey, vinegar, shallot, garlic, and ginger to a boil. Brush evenly over roasted cauliflower and bake for 15 minutes more. Add tomatoes to the pan for the fi nal 15 minutes of roasting. Garnish with chopped parsley or cilantro. (Serves 4-6)

Variation: Caesar Cauliflower

Don’t skip the horseradish here—it’s a game changer. Replace the chile sauce mixture with ⅓ cup (75 ml) mayonnaise, 2 tbsp (30 ml) each of prepared horseradish and grated Parmesan, and 2 tsp (10 ml) grainy mustard. After roasting, garnish caulifl ower with chopped parsley. If you have left overs, make a breakfast fritt ata. Coarsely chop cooked caulifl ower; place in an  ovenproof pan. Sprinkle generously with crumbled goat cheese or grated cheddar, plus sliced cooked sausages or bacon, if you like. Cover with 3 or 4 beaten eggs. Bake at 350°F (180°C) for  12-15 minutes, until puff ed and slightly golden. Please share!