Asian Roasted Cauliflower and Cashews

Asian Roasted Cauliflower and Cashews with a lip-smacking sweet and spicy sriracha-soy sauce! Serve it over rice for an easy vegetarian dinner!

Course Main Course

Cuisine Asian

Keyword Asian cauliflower, Asian roasted cauliflower, sriracha cauliflower, sweet and spicy cauliflower

Prep Time 6

Cook Time 33

Total Time 39

Servings servings

Calories 616kcal

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.

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.