Spicy Peanut Chili Roasted Cauliflower With Lime

Quick Recipe Version (TL;DR)

• Yield: 4 servings (as a side)
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Quick Ingredients

• 1 large head cauliflower (about 1–1.2 kg / 2–2.5 lb), cut into florets
• 3 tbsp neutral oil (canola, sunflower, or avocado)
• 1 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1/3 cup smooth peanut butter
• 2 tbsp soy sauce or tamari
• 1 tbsp fresh lime juice (plus extra lime wedges)
• 1 1/2 tbsp chili-garlic sauce or sriracha
• 1 tbsp honey or maple syrup
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger (optional but recommended)
• 2–3 tbsp water (to thin sauce)
• 3 green onions, thinly sliced
• 2 tbsp roasted peanuts, roughly chopped

Do This

• 1. Heat oven to 425°F (220°C). Line a large baking sheet with parchment.
• 2. Toss cauliflower florets with oil, salt, and pepper. Spread in a single layer on the tray.
• 3. Roast for 20 minutes, stirring once halfway, until starting to brown.
• 4. Meanwhile, whisk peanut butter, soy sauce, lime juice, chili-garlic sauce, honey, garlic, ginger, and water until smooth and pourable.
• 5. Remove tray, drizzle cauliflower with peanut-chili sauce, and toss directly on the tray to coat.
• 6. Roast 8–10 minutes more until deeply golden, caramelized at the edges, and sticky.
• 7. Transfer to a serving dish. Top with green onions, chopped peanuts, and a squeeze of fresh lime. Serve hot.

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Why You’ll Love This Recipe

• Big flavor with simple ingredients: creamy peanut, bright lime, and bold chili all in one pan.
• Hands-off cooking: everything happens on a single tray in the oven.
• Flexible: serve as a hearty side, a vegetarian main with rice, or part of a snack spread.
• Make-ahead friendly: the sauce can be mixed in advance for ultra-fast weeknight cooking.

Grocery List

• Produce: 1 large head cauliflower, 1 lime, 3 green onions, 2 cloves garlic, small piece of fresh ginger (optional), fresh cilantro (optional garnish).
• Dairy: None (recipe is naturally dairy-free; Greek yogurt can be added on the side if desired).
• Pantry: Neutral oil, fine sea salt, black pepper, smooth peanut butter, soy sauce or tamari, chili-garlic sauce or sriracha, honey or maple syrup, roasted peanuts.

Full Ingredients

For the Roasted Cauliflower

• 1 large head cauliflower (about 1–1.2 kg / 2–2.5 lb), trimmed and cut into medium florets
• 3 tbsp neutral oil (such as canola, sunflower, or avocado oil)
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper

For the Spicy Peanut-and-Chili Sauce

• 1/3 cup smooth peanut butter (natural or regular)
• 2 tbsp soy sauce or tamari (use tamari for gluten-free)
• 1 tbsp fresh lime juice (from about 1/2 lime), plus more to taste
• 1 1/2 tbsp chili-garlic sauce (such as sambal oelek) or sriracha
• 1 tbsp honey or maple syrup
• 2 cloves garlic, finely minced or pressed
• 1 tsp finely grated fresh ginger (optional, but adds great warmth)
• 2–3 tbsp water, as needed to thin the sauce to a thick-but-pourable consistency

For Finishing and Serving

• 3 green onions, thinly sliced (white and green parts)
• 2 tbsp roasted peanuts, roughly chopped
• Extra lime wedges, for squeezing at the table
• Small handful fresh cilantro leaves, roughly chopped (optional)
• Cooked rice or warm flatbreads, for serving (optional, if turning this into a main)

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the tray

Preheat your oven to 425°F (220°C) and position a rack in the middle. Line a large rimmed baking sheet (about 18 x 13 inches / 46 x 33 cm) with parchment paper for easy cleanup and to help prevent sticking. If you do not have parchment, lightly oil the pan instead.

Step 2: Prep the cauliflower

Remove any leaves from the cauliflower and trim the base. Cut the head into medium florets, each about 1 1/2 inches (3–4 cm) across. Try to keep the pieces similar in size so they roast evenly. Place the florets directly onto the prepared baking sheet.

Drizzle the cauliflower with 3 tbsp neutral oil, then sprinkle with 1 tsp fine sea salt and 1/2 tsp black pepper. Using your hands or a spatula, toss everything right on the tray until the florets are evenly coated. Spread them out into a single layer, leaving a bit of space between pieces so they roast rather than steam.

Step 3: Start roasting the cauliflower

Place the tray in the preheated oven and roast for 20 minutes, stirring or flipping the florets once around the 10-minute mark. At this stage, the cauliflower should be just tender and beginning to turn golden on the edges, but not fully browned or crispy yet. While it roasts, make the peanut-and-chili sauce.

Step 4: Make the spicy peanut-and-chili sauce

In a medium bowl, combine 1/3 cup smooth peanut butter, 2 tbsp soy sauce or tamari, 1 tbsp fresh lime juice, 1 1/2 tbsp chili-garlic sauce or sriracha, 1 tbsp honey or maple syrup, 2 minced garlic cloves, and 1 tsp grated fresh ginger (if using).

Whisk until thick and smooth. The mixture will be very thick at first. Add 2 tbsp water and whisk again. If it still seems too thick to drizzle, add up to 1 tbsp more water, a teaspoon at a time, until you have a thick-but-pourable sauce that will coat the roasted cauliflower without running straight off. Taste and adjust: add a pinch of salt, more lime juice for brightness, or more chili sauce for extra heat if you like.

Step 5: Coat the cauliflower with sauce

After the cauliflower has roasted for 20 minutes, remove the tray from the oven and reduce the oven temperature slightly if your oven runs very hot (you can leave it at 425°F / 220°C in most cases). While the cauliflower is still hot, drizzle the peanut-and-chili sauce evenly over the florets.

Using a spatula or tongs, toss the cauliflower directly on the tray until every piece is well coated. Spread the coated florets back into a single layer. Try to keep them in contact with the tray where possible; this helps them caramelize and get those delicious crisp edges.

Step 6: Roast until caramelized and sticky

Return the tray to the oven and roast for another 8–10 minutes, or until the cauliflower is deeply golden in spots, the sauce has thickened and darkened slightly, and the edges look a little charred and sticky. Keep an eye on it during the last few minutes; the sugars in the sauce can go from caramelized to burnt if left too long.

When done, remove the tray from the oven and let the cauliflower sit for 2–3 minutes. This brief rest helps the sauce set and cling nicely to each floret.

Step 7: Finish with lime and green onions

Transfer the roasted cauliflower to a warm serving platter or bring the tray straight to the table for a rustic presentation. Scatter 3 thinly sliced green onions and 2 tbsp chopped roasted peanuts over the top. If you like, sprinkle with a handful of chopped cilantro for a fresh, herbal note.

Serve immediately with lime wedges on the side so everyone can add an extra squeeze of lime over their portion. Enjoy as a bold side dish, or pair with steamed rice or warm flatbreads to turn it into a satisfying vegetarian main.

Pro Tips

• Dry the cauliflower well: If you rinse the cauliflower right before cooking, pat it dry thoroughly. Excess moisture will steam the florets instead of letting them roast and caramelize.
• Do not overcrowd the tray: If your baking sheet is small, use two trays so the florets have room. Overcrowding leads to soggy cauliflower and less browning.
• Adjust the heat level: The amount of chili-garlic sauce listed gives a noticeable but manageable kick. For milder heat, start with 1 tbsp; for extra spicy, go up to 2 tbsp or add a pinch of crushed red pepper.
• Thin the sauce gradually: Add water a little at a time. You want a sauce that clings to a spoon and slowly drips off, not something runny that will pool on the pan.
• Use parchment for easy cleanup: The peanut sauce gets wonderfully sticky as it roasts. Parchment paper prevents stubborn baked-on bits and makes washing the tray much easier.

Variations

• Extra-vegetable tray bake: Roast a mix of cauliflower, broccoli, and carrot coins using the same method. Just cut everything to similar sizes so they cook evenly.
• Savory-sweet miso twist: Replace 1 tbsp of the soy sauce with white miso paste and reduce the honey/maple to 2 tsp. This gives a deeper, savory flavor that is especially good over rice.
• Protein boost: Add cubes of extra-firm tofu to the tray. Pat the tofu very dry, toss in a little oil and cornstarch, roast alongside the cauliflower, then toss everything in the peanut sauce before the final roast.

Storage & Make-Ahead

This tray bake is best eaten fresh from the oven when the edges are crisp and the sauce is sticky. However, leftovers still taste great. Store any cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on a parchment-lined baking sheet in a 375°F (190°C) oven for 10–12 minutes, or until hot and slightly re-crisped. You can also microwave individual portions, though the texture will be softer.

For make-ahead prep, whisk the peanut-and-chili sauce up to 3 days in advance and store it in a jar in the fridge. It may thicken as it chills; if needed, stir in a teaspoon or two of water before using. The cauliflower can be cut into florets a day ahead and kept in an airtight container in the refrigerator. On the day you cook, simply roast, sauce, and finish as directed.

Nutrition (per serving)

Approximate values per serving (4 servings, without rice or flatbread): about 260 calories, 8 g protein, 17 g carbohydrates, 19 g fat, 4 g fiber, 4 g sugar, and 520 mg sodium. Actual values will vary depending on the specific brands of ingredients and amounts of salt and sauce used.