Asian Roasted Cauliflower and Cashews with a lip-smacking sweet and spicy sriracha-soy sauce! Serve it over rice for an easy vegetarian dinner!
My top tips - Cut the cauliflower into evenly sized florets to ensure it roasts uniformly, and don't skip the cashews—they add the perfect crunch! Continue for more!
👉 This Asian roasted cauliflower recipe has been a family and reader favorite since I first shared the recipe in 2019. It was updated with new photos and step-by-step instructions in January 2025.
This Asian-style cauliflower and cashew stir-fry is made even easier by roasting in the oven instead of cooking on the stovetop. The raw florets transform into golden, caramelized bites of deliciousness as they roast. The result is a mouthwatering mix of sweet and spicy, with the perfect balance of crunchy cashews and tender cauliflower.
Oven roasted cauliflower makes a fantastic side dish with almost any seasoning, but we took it up a notch by tossing it in a flavorful mix of sriracha, soy sauce, sugar, and red pepper flakes for a bold, spicy kick. Serve it over white rice for a simple yet unbelievably delicious dinner.
If you love spicy cauliflower recipes like I do, then you might also love the air fryer buffalo cauliflower or tandoori cauliflower.
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Reasons to love it
Easy main dish: While oven-roasted cauliflower on a sheet pan is typically a side dish, this recipe transforms it into an easy and satisfying main course when served with rice.
30 minute dinner: I cook the rice while the cauliflower roasts, making it a perfectly timed, complete meal.
Texture: Tender roasted cauliflower florets paired with crispy, buttery roasted cashews make an incredible combination.
Sweet and spicy sauce: The sauce is incredibly easy to make, yet it’s what takes this dish to the next level—finger-licking good!
Featured comment
From Joyce: Made this with jasmine rice and a Korean pork chop recipe that I found on Pinterest. I didn’t want plain old boiled cauliflower with the rice and meat, plus I wanted something with an exotic flair. As my husband isn’t big on spicy (and I am), I left out the red pepper flakes as the sriracha was hot enough for him. It was absolutely delicious! I’ll definitely be making this again.
Table of contents
How to make Asian style roasted cauliflower?
How to cut cauliflower for roasting?
- Slice off the stem end of the cauliflower to form a flat base.
- Turn the flower so it rests with the flower-side up on the cutting board.
- Slice downward to cut it into four even wedges.
- Slice off the inner core areas to remove the tough, fibrous stem.
- Then, cut each piece across to make slices 1-inch wide. Pull apart any florets that are stuck together.
👩🍳 Pro tip: Use roasted cashews, not raw. They’re crunchier, crispier, and packed with more flavor. Learn how to to roast cashews.
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Serving suggestions
The Asian roasted cauliflower is best served with cooked rice—don’t forget to spoon some of the sauce from the sheet pan over the rice, it’s the best part! Like the crispy cauliflower bites, this also makes a great appetizer. Many of our readers have told us they’ve polished off the entire batch straight from the baking pan!
To store leftovers: If you happen to have leftovers from this tasty Asian stir-fry recipe, don’t worry—you can enjoy it later! To keep it as fresh and delicious as possible, store it in an airtight container for up to 4 days. Just microwave until heated through and you’re good to go!
Meal prep: This dish is perfect for meal prepping! Simply divide the cooked rice into meal prep containers, top with the roasted cauliflower and cashews, and drizzle with the delicious sauce from the sheet pan. Cover and refrigerate for up to 3 days. Microwave until warmed through.
Recipe tips
- Cut the cauliflower into evenly sized florets to ensure uniform cooking—larger pieces will stay undercooked, while smaller ones may burn.
- Use roasted cashews and not raw ones.
- Mix all sauce ingredients, until sugar is dissolved completely.
- If you want to cut down the spiciness, then skip the red pepper flakes.
👩🍳 How to pick a cauliflower? Choose a large, dense cauliflower head that feels heavy for its size, with bright white florets free of blemishes or brown spots. The leaves should be vibrant green, indicating it was recently harvested.
More sweet and spicy food
Asian Roasted Cauliflower and Cashews
Ingredients
- 1 cauliflower medium to large
- 4 teaspoons vegetable oil
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Sweet and spicy sauce
- ¼ cup Sriracha sauce
- ¼ cup white sugar
- 4 teaspoons soy sauce
- ¼ teaspoon red pepper flakes optional
Additional ingredients
- 1 cup toasted cashews unsalted
- chopped scallions, for garnish
Instructions
- Preheat oven to 450° F. Cut cauliflower into 1-inch florets and add into a large sheet pan.
- Drizzle with vegetable oil, season with salt and pepper, and toss to coat evenly. Spread the mixture in a single layer on the baking sheet and bake for 20 minutes.
- While the cauliflower bakes, prepare the sauce.To make sauce, mix together all the sauce ingredients in a medium bowl until the sugar is fully dissolved. Set aside.
- Remove the baking pan from the oven (do not turn the oven off) and place it on a wire rack. Sprinkle the roasted cashews and then drizzle with the sauce. Toss carefully to coat everything evenly (watch out for the hot pan), spread the mixture back into a single layer, and return the pan to the oven.
- Bake for 3 to 4 minutes to allow the sauce to set. Remove the pan from the oven, place it on a wire rack, and sprinkle with chopped scallions. Let it cool slightly before serving.
- Serve with cooked rice, and spoon some of the sauce from the baking pan over the rice—it’s the good stuff! Garnish with extra scallions for a finishing touch.👉 Some readers have also mentioned enjoying it as an appetizer.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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Katherine | Love In My Oven
Ok, pinning and making as soon as I get back from vacation. I LOVE roasted cauliflower, and my hubby and I love sriracha. This is definitely our kind of meatless meal!
LetsCurry
Cauliflower is my favourite and topped with Sriracha is my kind of dinner loaded with spices. Thanks Maria
Joyce
I made this with jasmine rice and a Korean pork chop recipe that I found on Pinterest. I didn’t want plain old boiled cauliflower with the rice and meat, plus I wanted something with an exotic flair. As my husband isn’t big on spicy (and I am), I left out the red pepper flakes as the sriracha was hot enough for him. It was absolutely delicious! I’ll definitely be making this again.
Maria Doss
That’s so great to hear, so glad you loved it - Maria ♡