This Firecracker Cauliflower is a bold, flavor-packed dish that turns simple cauliflower into a crave-worthy centerpiece.
Roasted with a spicy-sweet sauce made from sriracha, miso, peanut butter, and garlic, it’s naturally vegan, fiber-rich, and loaded with plant-based protein and healthy fats.
With low saturated fat and wholesome ingredients, this recipe is both nourishing and satisfying—perfect for weeknight dinners, meal prep, or a show-stopping side that everyone will love.
Firecracker Cauliflower
Equipment
- 1 medium-sized saucepan
- 1 Pastry Brush
- 1 medium cast iron skillet (greased)
- 1 medium Pyrex dish (half-filled with water)
- 2 large spoons (for flipping)
Ingredients
For the Firecracker Sauce:
- 2 tbsp olive oil
- 4 –6 cloves garlic minced
- ½ cup vegan butter
- ½ cup peanut butter smooth or crunchy
- ½ cup sriracha
- 2 tbsp miso any type; chickpea miso works well
For the Cauliflower:
- 1 whole head cauliflower
- 2 tbsp olive oil
For Serving:
- Extra firecracker sauce reserved
- Fresh parsley chopped
- Vegan ranch or bleu cheese dressing
Instructions
- Prepare the Oven & Steam Setup: Preheat your oven to 400°F (200°C). While it’s heating, fill a medium Pyrex dish halfway with water and place it on the lower rack of your oven. This creates steam during roasting, keeping the cauliflower tender on the inside while the outside gets perfectly crisp and caramelized.
- Make the Garlic Base for the Sauce: Place a medium saucepan over medium-low heat. Add 2 tablespoons of olive oil and the minced garlic. Stir gently so the garlic softens without browning. This step infuses the oil with a deep, savory aroma and builds the foundation for your firecracker sauce.
- Melt the Butter and Peanut Butter: Add the vegan butter to the saucepan and allow it to melt completely. Once melted, stir in the peanut butter (either smooth or crunchy). Stir continuously until both fats blend into a glossy, creamy base. This gives the sauce richness, body, and a nutty undertone.
- Add Heat and Umami: Pour in the sriracha and mix until evenly incorporated. Then whisk in the miso paste until no lumps remain. The sriracha adds bold heat while the miso deepens the flavor with salty, umami notes. Once smooth, remove the pan from the heat and set the sauce aside.
- Prep the Cauliflower Head: Trim away any green leaves from the base of the cauliflower, but keep the stem intact so the head stays whole. Flip the cauliflower upside down and carefully trim a few inner stems to create a hollow cavity—this will let the sauce seep inside for maximum flavor.
- Sauce the Cauliflower (First Coat): Grease your cast iron skillet with 2 tablespoons of olive oil. Place the cauliflower upside down (stem-side up) in the skillet. Pour about one-third of the firecracker sauce into the cavity so it flows between the florets. Use a pastry brush to coat the exposed areas with sauce, leaving the underside uncoated for now.
- First Bake – Infuse with Flavor: Carefully transfer the skillet to the top oven rack, just above the Pyrex dish with water. Roast for 30 minutes. During this time, the sauce penetrates the florets while the steam keeps the texture moist and tender.
- Flip & Re-Coat the Cauliflower: After 30 minutes, remove the skillet from the oven. Using two large spoons, gently flip the cauliflower right-side up. Brush the top and sides generously with more firecracker sauce until fully covered. Place the skillet back in the oven.
- Second Bake – Build a Charred Crust: Continue baking for another 30 minutes. Every 10–15 minutes, remove the skillet, carefully tilt it so the sauce pools to one side, then spoon the sauce back over the cauliflower. This repeated basting creates a glossy finish and ensures the cauliflower develops a slightly charred, caramelized crust without drying out.
- Rest & Garnish Before Serving: When the cauliflower is fork-tender and golden-brown on top, remove it from the oven. Let it cool for about 5 minutes so the flavors settle. Transfer to a serving platter, drizzle with leftover firecracker sauce, sprinkle with fresh parsley, and serve with vegan ranch or bleu cheese dressing on the side.
Notes
Chef’s Secrets for Best Results
The secret to unforgettable Firecracker Cauliflower lies in balance and technique.
The steam created by the water-filled dish ensures the cauliflower cooks evenly without drying out, while repeated basting builds a glossy, flavorful crust.
Use smooth peanut butter for a creamy, silky sauce, or crunchy for added texture.
Always let the sauce rest for a few minutes after cooking so the flavors meld together.
Finally, don’t rush the roasting—slow caramelization is what gives this dish its irresistible depth.
Serving Suggestions and Pairings
Firecracker Cauliflower is versatile enough to be the star of your meal or an exciting side dish.
Serve it whole as a dramatic centerpiece with a drizzle of extra sauce and a sprinkle of fresh parsley.
Pair it with cooling dips like vegan ranch or bleu cheese dressing to balance the heat.
For a complete dinner, serve alongside quinoa, rice, or couscous to soak up the bold sauce.
It also pairs beautifully with fresh salads, roasted sweet potatoes, or grilled flatbreads for a balanced, colorful spread.
Storage Tips and Reheating Guide
Leftovers store beautifully if handled correctly. Once cooled, place the cauliflower in an airtight container and refrigerate for up to 3 days.
To maintain its texture, reheat in the oven at 350°F (175°C) until warmed through, about 15 minutes.
If you’re short on time, the microwave works but may soften the outer char.
The sauce can be stored separately in a jar for up to 5 days and reheated gently on the stovetop.
Avoid freezing the cauliflower whole, as the texture tends to become mushy after thawing.
Frequently Asked Questions
1. Can I make this recipe less spicy?
Yes! Simply reduce the amount of sriracha or swap part of it for tomato paste or ketchup. This way, you keep the saucy texture without the full heat.
2. What can I use instead of peanut butter?
Almond butter, cashew butter, or even tahini can be used. Each brings a unique flavor profile while maintaining the creamy richness of the sauce.
3. Do I have to use miso paste?
Miso adds depth and umami, but if unavailable, you can substitute soy sauce or tamari. The flavor won’t be identical but will still deliver a savory punch.
4. Can I roast cauliflower florets instead of the whole head?
Absolutely! Cut the cauliflower into bite-sized florets, toss them with the sauce, and roast on a lined baking sheet. The cooking time will reduce to about 25–30 minutes.
5. Is this recipe suitable for meal prep?
Yes. Roast the cauliflower ahead of time, store it in portions, and reheat when needed. Keep the extra sauce separate and drizzle it fresh before serving for the best flavor.
