Sweet and Spicy Cauliflower

Sweet and Spicy Cauliflower

by Chef George Duran


Servings 4

Active Time:

~5 min

Total Time:

~18 min

About this Recipe

This vegetarian recipe marries contrasting flavors for a quick, easy weeknight side dish. Sweet honey, spicy cayenne, pungent garlic and sharp Dijon mustard create a bold, vibrant vinaigrette that’s great on most roasted vegetables. Try it on sweet potatoes, parsnips, Brussels sprouts, green beans or any of your favorite vegetables.


  • 6 cups cauliflower florets (2-inch pieces)
  • 3 tablespoons honey
  • 2 teaspoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon cayenne pepper
  • 1 clove garlic, minced

From Your Pantry

extra-virgin olive oil

kosher salt and black pepper


Brava metal tray

mixing bowls

Nutrition Information

Allergens: None


  • Chef's Picks
  • Dinner
  • Starter
  • Vegetarian
  • American
  • Californian
  • Dairy Free
  • Fall
  • Gluten Free
  • Metal Tray
  • Recipes
  • Sauce
  • Serves 4
  • Sides
  • Vegetables
  • Weekend
  • Weeknight
  • Winter
  • Year Round

  1. 1

    Roast cauliflower

    • In large bowl, toss together cauliflower, 1 tablespoon extra-virgin olive oil and a few pinches of salt and pepper.
    • Spread cauliflower evenly in Zones 1, 2 and 3 of Brava metal tray.
    • Slide metal tray into top shelf.
    • Select “Sweet and Spicy Cauliflower” and follow instructions.

  2. 2

    Make vinaigrette

    • Meanwhile, in small bowl, combine honey, 2 tablespoons extra-virgin olive oil, vinegar, mustard, cayenne and garlic; stir well.

  3. 3


    • When your food is done, transfer cauliflower to serving bowl, toss with vinaigrette and serve.