This simple Sweet Chili Roasted Cauliflower and Almonds recipe is a perfect side dish when you want big, bold flavors but are short on time. Topped with fresh parsley, toasted slivered almonds and raisins, it's a flavor-packed vegetable side you'll want to make over and over again.
Sometimes it feels like there isn't enough time in the day to get all the things done. When those days start to feel like the norm instead of the exception, it's easy to fall into a rut of take-out dinners or frozen meals. Instead of relying on those (often unhealthy and expensive) options, try instead to lean on convenience products like premade sauces or even prechopped vegetables.
Lately I've been feeling the crunch of time so I've been turning to flavorful convenience products, like sweet chili sauce. Sure, I could make my own (and I do make a lot of sauces around here), but it's hard to beat the simplicity of using a good quality store-bought sauce. If you too feel short on time but still want to eat something super delicious, give this skillet-roasted sweet chili cauliflower a try.
Hot out of the oven, these roasted cauliflower florets are tender, with a slight char and a caramelized texture. These are not crispy like you'd find in a fried or air-fried cauliflower nugget, instead the texture is more sticky, lacquered with just a bit of bite.
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Ingredients that Matter
Most of the ingredients for this recipe are simple pantry staples. Here are the ingredients you'll need for this recipe.
- Cauliflower. For this recipe you can use either a whole head of cauliflower and cut it into small florets, or purchase pre-cut cauliflower florets. Most grocery stores sell 12 ounce packages of cauliflower florets, and that works great for this recipe.
- Sweet Chili Sauce. Just about every grocery store sells some kind of Thai-style sweet chili sauce. It's sweet, slightly spicy and a little tangy. We almost always have a bottle of it opened in our fridge ready for crispy tofu or simply drizzled over rice.
- Slivered Almonds. While simply roasting cauliflower with sweet chili sauce is delicious, it's the additional toppings that really make this recipe shine. Toasted slivered almonds add a nice nuttiness to the sweet and spicy glazed cauliflower.
- Raisins. Use regular or golden raisins to add sweet bursts of flavor throughout the dish. It may seem an odd addition, but trust me that the raisins make this dish shine.
- Parsley. Sure, chopped parsley adds nice color, but it's mild herbaceous flavor actually compliments the other flavors in this recipe quite well.
- Salt and Pepper. Adjust the seasoning with salt and pepper to your taste.
- Olive Oil. Since the cauliflower benefits from a hard sear before roasting, I recommend using a high-heat oil like regular olive oil.
See recipe card for quantities.
Instructions
This recipe is simple and ready in about 25 minutes with most of the times hands-off. Here is how the recipe comes together:
If starting with a head of cauliflower, trim off the stem end then cut into bite-sized florets. You may need to cut the florets into half or even quarters so they are all about the same size. Preheat the oven to 425F.
Heat a large oven-safe skillet like cast iron over medium heat then add the olive oil and the cauliflower. Be sure the cauliflower is in a single layer then cook, undisturbed, until slightly charred on one side, about 3 minutes. Sprinkle with salt and pepper, to taste.
Stir the cauliflower and continue to cook until charred on all sides, another 5 minutes. Pour on the sweet chili sauce then stir to coat. Transfer skillet to the oven and cook until well glazed, slightly sticky and tender, about 15 minutes.
Remove the skillet from the oven and sprinkle with toasted almonds, raisins and chopped parsley. Adjust seasoning and drizzle with more chili sauce, if desired.
Hint: Starting the skillet on the stovetop helps sear the cauliflower, building lots of nutty flavor. If preferred, you can simple toss raw cauliflower florets with the sweet chili sauce and roast on a parchment-lined baking sheet at 425F for about 25 minutes, stirring halfway. Then, turn the broiler to high and cook until the tops of the cauliflower char slightly.
Substitutions
This recipe is vegan and gluten-free (so long as the chili sauce is gluten-free), but there are plenty of substitutions you can make depending on your preferences. Consider the following tweaks:
- Herbs - If you don't want to use parsley, you can instead use chopped fresh cilantro or thinly sliced scallions or chives.
- More Spice - Increase the spice level of this recipe by adding a big pinch of crushed red pepper flakes or cayenne pepper. You can even use a fresh hot pepper. Simply mince the pepper and add it to the skillet just before pouring in the sauce.
- Aromatics - Try adding sliced or minced garlic and onions to the cauliflower for more aromatic flavor.
- Tang - Add some zesty tang by drizzling in a bit of cider or rice vinegar or serve the dish with lemon or lime wedges.
Equipment
This recipe works best using a cast iron skillet. I'm partial to a large Lodge 12-Inch Cast Iron Skillet as they are affordable, versatile and will last forever. You can also make this recipe simply by roasting the cauliflower (tossed with the chili sauce) on a parchment-lined baking sheet like these Nordic Ware Natural Aluminum Baker's Half Sheet.
Storage
Did you know this recipe makes awesome leftovers? We love to eat the cauliflower cold right out of the refrigerator. Be sure to store leftovers in an airtight container. They will keep well up to 4 days. You can reheat, if desired, either in the microwave (it'll get a little mushy in the microwave) or by pan-frying in a skillet. You can also reheat the cauliflower in a 425F oven for about 6 minutes.
Top tip
This recipe makes a delicious side dish to our Air Fryer Chicken Katsu with Homemade Tonkatsu Sauce, our Chili Lime Shrimp Tacos or our Teriyaki Udon with Vegetables recipes. Lately we've been eating this roasted cauliflower with a side of rice and simple oven-roasted crispy tofu. Yum!
FAQ
To roast cauliflower florets, either toss with a bit of olive oil then place in a single layer on a parchment-lined baking sheet and roast at 425F for 25-30 minutes or sear the florets in a oven-safe skillet until slightly charred and finish in the oven for about 15 minutes.
Yes, leftover roasted sweet chili cauliflower tastes great. Serve it with a side salad or even in a wrap.
Sides
Looking for more side dish recipes like this? Try these:
Dinner Ideas
Need some inspiration for dinner? Try these recipes:
Recipe
Sweet Chili Roasted Cauliflower and Almonds
- Total Time: 30 minutes
- Yield: 4 cups 1x
Description
This simple Sweet Chili Roasted Cauliflower and Almonds recipe is a perfect side dish when you want big, bold flavors but are short on time. Topped with fresh parsley, toasted slivered almonds and raisins, it's a flavor-packed vegetable side you'll want to make over and over again.
Ingredients
- 1 head cauliflower or 1 (12 oz.) package cauliflower florets
- 2 Tbsp. olive oil
- ½ tsp. table salt, or to taste
- ¼ tsp. black pepper, or to taste
- ⅓ cup sweet chili sauce (Thai style), plus more to taste
- ½ cup slivered almonds, toasted
- ¼ cup raisins
- ¼ cup chopped fresh parsley
Instructions
- Preheat oven to 425F. If using a whole cauliflower head, cut off the stem then cut into florets. Cut the florets into bite-sized pieces.
- Heat a large oven-safe skillet like cast iron over medium-high. Add oil then the cauliflower in a single layer. Cook, undisturbed, until slightly charred on one side, about 3 minutes. Stir then continue cooking until slightly browned on all side, another 3-4 minutes. Sprinkle with salt and pepper and stir well. Drizzle on sweet chili sauce and stir to coat. Transfer skillet to the oven and roast until the cauliflower is well browned and tender, about 15 minutes.
- Remove skillet from the oven and adjust seasoning with more salt and pepper, to taste. Drizzle on more sweet chili sauce, if desired. Sprinkle on toasted almonds, raisins and parsley and serve hot.
Notes
- Store leftovers in an airtight container for up to 4 weeks.
- Roasted sweet chili cauliflower is delicious cold out of the refrigerator on a salad or in a wrap. You can also reheat it in a microwave (it will get slightly mushy in a microwave), skillet or oven.
- You may want to cut florets in half or quarters so they are equal size.
- Be sure to let the cauliflower cook undisturbed to char slightly. This adds a nice nutty flavor to the cauliflower.
- If desired, serve with lemon or lime wedges, scallions, chives or cilantro.
- You can add more heat to the dish with a big pinch of crushed red pepper flakes or cayenne.
- Add aromatics like a fresh hot pepper, chopped onion and minced garlic just before adding the chili sauce to the skillet.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Sides
- Method: Sautee/Roast
- Cuisine: American
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