Roasted sriracha mayo cream broccoli is an easy and quick combination of fresh broccoli florets drizzled in a sriracha lime cream sauce and then roasted until fragrant and tender in the oven.  This spicy and creamy gluten-free veggie side will kick your mealtime flavor up about 100 notches.  Get ready.

There’s no denying that we love a little heat around these parts and this roasted sriracha mayo cream broccoli is no exception.  I have been making this roasted broccoli dish weekly for years and it still hasn’t gotten old.  There’s a little bit of spice, a little bit of cream, and a little bit of tanginess from the lime juice and soy sauce. 

The creaminess tends to dampen the spice just enough.  And the zest and tanginess from the lime juice and soy sauce play well together.  I also like to add a small bit of crunch at the end by sprinkling on a few sesame seeds if I have them in my pantry at the moment.

How do you make Sriracha Mayo Broccoli?

Sriracha mayo roasted broccoli is so stinking easy to make!  I’ll start with saying don’t forget to preheat your oven.  It will definitely take your oven longer to heat up than it will to prep your broccoli and sriracha drizzle.  Then I’d suggest chopping your broccoli crowns into florets.  I like big chunky broccoli florets myself. 

Grab a small bowl to make your sriracha mayo. You will combine the sriracha, mayo, soy sauce (or coconut aminos), and lime juice in a small mixing bowl and stir well.  Then drop your broccoli on a baking sheet (I like to line mine with tin foil for easy clean up) and drizzle your newly-made sriracha mayo overtop of your broccoli florets. 

Bake your roasted broccoli for 10-20 minutes or until your broccoli is done to your likeness.  Wait a few minutes before eating because the sriracha mayo will be scorching hot for a few minutes (trust me, I’ve burnt my tongue trying to get this recipe in my mouth)! 

Tell me about the sriracha mayo sauce!

Absolutely! I want to warn you because I will likely get this question… when you make up the sriracha mayo cream sauce the sauce will be quite a bit lighter in color.  Once the cream sauce has been cooking in the oven you will start to notice it darken in color and it will transform into a delicious golden orange hue.  It’s just part of this Sriracha Cream Broccoli’s magic!

What kind of mayo and sriracha should I use for my sriracha mayo sauce?

My go-to sriracha sauce, or for some us that call it “rooster sauce”,  is gluten-free and perfectly spicy.  I use Huy Fong Sriracha Chili Sauce in my kitchen.  For this recipe I use Hellman’s Light Mayonnaise.  At the time of this posting it is deemed gluten-free according to the manufacturer and because of my celiacs disease I have to go that route.

 

How can I make this Sriracha Mayo Cream Broccoli fancy-looking?

I would suggest a few ways you can start:

1. Sprinkle sesame seeds on the top.
2. Try topping the broccoli dish with crushed nuts.
3. Sprinkle with cheese crumbles.
4. Add a fresh herb on top like chopped parsley.

 

What to serve with sriracha mayo cream broccoli?

Because the broccoli is on the spicier side, I would recommend more of a tame pairing for the rest of your meal.  I pair this broccoli dish with:

• BBQ Thyme Pork Roast
• Almond Crusted Chicken Tenders
• Garlic Mushroom Chicken Skillet
• 6-Ingredient Honey Mustard Chicken Bake
• One-Pan Sticky Honey Garlic Chicken

Want other sriracha recipes?

Try any one of these spiced-up recipes made with lovely sriracha!

• Sriracha Lime Chicken
• Georgia Gold Chicken
• Spicy Cranberry Bacon BBQ Meatballs
• Spicy Turkey Nachos
• Spicy Honey Cashew Chicken
• Honey Sriracha Onion Rings
• Honey Sriracha Grilled Wings

 

Sriracha Mayo Broccoli Notes:

Make sure that you are using gluten-free ingredients if you are wanting to make this recipe GF-style.  Many mayos and soy sauces have gluten in them!  You can also substitute the mayo for another alternative such as plain (no flavor added) greek yogurt for a simple twist!