Crispy baked cauliflower coated in glossy Thai sweet chili sauce is my idea of weeknight comfort: sweet, savory, a little spicy, and totally snackable. I keep the coating light and crunchy, then drizzle just enough sauce to cling to every nook without turning the panko soggy.

Thai Sweet Chili Cauliflower

Why You’ll Love This Recipe

I lean on store-bought Thai sweet chili sauce for built-in flavor, then tweak it on the stove so it’s perfectly balanced. I bake the panko-crusted florets instead of frying, which keeps things lighter and less messy. The sauce thickens just enough to grab onto the crispy bits, and I finish with scallions for freshness.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

cauliflower and coating

1 medium or large head cauliflower, cut into bite-sized florets
2 cups panko breadcrumbs
cooking oil spray
2 large eggs, whisked
2 scallions, finely sliced

sauce

1 cup Thai sweet chili sauce
1/4 cup water
1 tsp cornstarch
1 tsp garlic powder
1 tsp sriracha sauce, optional

Directions

I preheat the oven to 350°F (175°C). I line a large baking sheet with parchment, spread the panko in a thin, even layer, mist with oil spray, and bake 5–7 minutes until golden. I let it cool slightly.
I keep the whisked eggs in a small bowl and line a second baking sheet with parchment.
I dip each cauliflower floret into the egg, letting excess drip off so the crumbs don’t get damp. I place the floret onto the toasted panko and press crumbs on gently to coat. I transfer coated florets to the clean lined sheet and repeat.
I bake 15–20 minutes, until the coating is deep golden and the cauliflower is tender-crisp.
While it bakes, I make the sauce: I dissolve cornstarch in the water. In a small saucepan over medium-low heat, I combine sweet chili sauce, garlic powder, and sriracha (if using) and bring to a gentle simmer. I whisk in the cornstarch slurry and simmer about 2 minutes, stirring, until lightly thickened. I taste and adjust—more water for milder/saltier sauces, a splash of soy for less sweetness, or a touch more chili sauce if I want it bolder.
I drizzle the hot sauce over the baked cauliflower (I don’t have to use it all) and brush it around so every piece gets a shiny coat. I shower with sliced scallions and serve right away.

Servings and timing

Servings: 4
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 55 minutes

Variations

air-fryer method: I air-fry coated florets at 375°F (190°C) for 10–14 minutes, shaking once, until golden and crisp, then drizzle with sauce.
gluten-free: I swap in gluten-free panko and a gluten-free sweet chili sauce.
extra-crispy: I double-toast the panko—toast, coat a test piece, and if I want more crunch, I toast a minute or two longer.
sesame twist: I whisk 1 tsp toasted sesame oil into the finished sauce and sprinkle toasted sesame seeds over the top.
veggie mix-in: I add roasted broccoli or bell pepper strips to stretch this into a bigger side or a rice-bowl topper.

storage/reheating

I get the best texture when I serve immediately after saucing. If I need to prep ahead, I store the baked, unsauced cauliflower and the sauce separately (up to 2 days). I re-crisp the cauliflower in a 400°F (200°C) oven or 375°F (190°C) air fryer for 5–8 minutes, then warm the sauce on the stove and drizzle right before serving. Leftovers that are already sauced soften quickly; I still reheat them hot and fast to revive a little crunch.

FAQs

Can I make the coating stick better?

I keep the florets dry, shake off excess egg, and press the toasted panko on gently. If the cauliflower seems slippery, I pat it with a paper towel first. I also avoid tossing the finished florets in sauce; I drizzle and brush instead.

How spicy is this?

I get a gentle heat from the sweet chili sauce. If I want it spicier, I add the sriracha (and even a pinch of red pepper flakes). If I’m cooking for mild palates, I skip the sriracha.

Can I make this dairy-free or vegan?

It’s naturally dairy-free. For a vegan version, I replace the eggs with aquafaba (liquid from a can of chickpeas) or an unsweetened plant-based milk mixed with 1 tbsp cornstarch to help the crumbs adhere.

What should I serve with it?

I love it over jasmine rice, quinoa, or a crunchy slaw. For a fuller meal, I add edamame or baked tofu and spoon extra sauce on the side.

Do I have to use all the sauce?

I don’t. The recipe makes enough to coat generously or to save some for bowls and dipping. I start with a light drizzle, taste, and add more as needed.

Conclusion

I keep this Thai Sweet Chili Cauliflower in my back pocket for nights when I want big flavor with minimal fuss. The oven does the heavy lifting, the sauce brings the sparkle, and a quick drizzle keeps every bite crisp yet saucy. It’s simple, adaptable, and downright addictive.