I ate the entire batch. By myself. Straight off the pan.  I had to “save” this little handful for a photo. It was devoured immediately after this shot.

asian cauliflower poppers
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Cook time: 
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Serves: 2 as a snack
These are really delicious on their own, but the sauce is quite sweet, so I like dipping them in the spicy Sriracha cream (recipe below) to balance out the flavors.
  • 1 head of cauliflower, cleaned and broken into small florets
for the sauce
  • ¼ cup soy sauce or tamari
  • ⅓ cup pure maple syrup (or agave)
  • 1 T fresh minced ginger (about a 1″ piece)
  • 1 T rice vinegar
  • ¼ t chili garlic sauce
  • 1 T toasted sesame oil
for the Sriracha cream
  1. Preheat oven to 350.
  2. Whisk together all sauce ingredients until well combined.
  3. Toss cauliflower pieces in sauce until totally coated.
  4. Spread cauliflower on a dark, rimmed baking sheet.
  5. Cook, tossing occasionally, for 20 to 30 minutes until cauliflower florets are dark and a little crispy and have reduced in size by 30-40%.
  6. If using, mix mayo and Sriracha and dip to your heart’s content!



To make the most amazing dipping sauce ever combine mayo and Sriracha (I use a 2:1 ratio, but that is entirely dependent on how much you like to harm your mouth). You can use store-bought vegan mayo (I like the grape seed oil vegannaise (with the purple top), but making your own mayo is fun and it tastes better!