Party-Ready BiteS These crowd-pleasing appetizers are made for sharing, from sweet-and-spicy cauliflower bites to creamy, cheesy dips.
INGREDIENTS: Cauliflower 1 large head cauliflower, cut into bite-sized florets 2 tbsp olive oil 1 tsp garlic powder 1/2 tsp smoked paprika 1/2 tsp salt 1/4 tsp black pepper Maple Sriracha Glaze 3 tbsp pure maple syrup 2 tbsp Sriracha sauce 1 tbsp soy sauce 1 tsp rice vinegar Garnish 1 tbsp sesame seeds 2 green onions, thinly sliced INSTRUCTIONS: 1. Preheat oven to 425 F. Line a baking sheet with parchment paper. 2. In a large bowl, toss cauliflower with olive oil, garlic powder, smoked paprika, salt and pepper until evenly coated. 3. Spread cauliflower in a single layer on the prepared baking sheet. 4. Roast for 25 to 30 minutes, turning once halfway through cooking, until tender and lightly browned. 5. Meanwhile, whisk together maple syrup, Sriracha, soy sauce and rice vinegar in a small bowl. 6. Transfer the roasted cauliflower to a large bowl and pour the glaze over top. Toss until evenly coated. 7. Return cauliflower to the baking sheet and roast for an additional 3 to 5 minutes, allowing the glaze to caramelize slightly. 8. Transfer to a serving platter and garnish with sesame seeds and green onions. 9. Serve warm. TIPS: • For extra crispness,
MAPLE SRIRACHA CAULIFLOWER BITES | SERVINGS: 6 | PREP TIME: 15 MINUTES | COOK TIME: 30 MINUTES | CALORIES PER SERVING: APPROX. 170
CRISPY ROASTED CAULIFLOWER tossed in a sweet and spicy ma- ple-Sriracha glaze delivers big flavour with minimal effort.
Combining the warmth of maple syrup with the kick of chili sauce, these colourful bites are an easy vegetar- ian appetizer that travels well and
disappears quickly at potlucks, game- day gatherings and holiday parties.
T IP Adjust the amount of
Sriracha to suit your preferred spice level.
roast the cauliflower on a preheated baking sheet. •These bites can be pre- pared up to a day ahead and reheated in the oven before serving.
32 | FALL 2026 | SAVOUR MANITOBA
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