Crispy Cauliflower Bites (GF Option)
These cauliflower bites are roasted to crispy perfection and ready in under an hour. Low calorie and low fat, with a gluten-free option, you won’t find a more delicious, healthy vegan appetizer or snack anywhere.
Superbowl Sunday will soon be upon us (go teams) and I wanted to present the best vegan snack I’ve had in a long time, that I highly recommend you make on the big day. I made these crispy cauliflower bites on a whim one day and now, I can’t stop making them. Are they as crispy as they look? You bet they are, and they won’t disappoint, I promise!
If you’re looking for more healthy vegan snack recipes, check out my crispy Accordion Potatoes Recipe, Air Fryer Smashed Potatoes, Vegan Vegetable Fritters, Vegan Spring Rolls, Smashed Avocado Toast, and my oil-free Roasted Beet Hummus (that means click now please, damn I’m bossy)!
HINT: this recipe would make a great appetizer or side dish for my creamy Cavolo Nero Pasta!
Why This Recipe Works
- nutrition-friendly – according to Biomed Research International, cauliflower, and other “Brassica crops have been related to the reduction of the risk of chronic diseases including cardiovascular diseases and cancer. Brassica foods are very nutritive, providing nutrients and health-promoting phytochemicals such as vitamins, carotenoids, fiber, soluble sugars, minerals, glucosinolates, and phenolic compounds”.
- quick and easy – this recipe is super easy to make and ready to be devoured in less than an hour.
- dietary restriction-friendly – suitable for many diets, including vegan, vegetarian, low calorie, low fat, gluten-free (if gluten-free flour is used).
- budget-friendly – if you’re like me, your pantry is stocked with just about everything and you won’t have to spend much to make this recipe. Then again, if your cupboard is bare, don’t worry, the most this delicious dish will cost you is about $10.
- equipment friendly – to make these vegan cauliflower bites, you only need three bowls, a sheet pan, tongs, parchment paper or a silicone baking mat. Easy peasy!
Ingredients for Crispy Cauliflower Bites
Ingredient Notes and Substitutions
- cauliflower – for best results, choose a cauliflower head that’s firm and tightly closed with no dark spots.
- flour – use all purpose flour if you’re not gluten intolerant and gluten-free flour if you are.
- plant milk – I use oat milk, but any unsweetened, unflavored plant milk will work.
- breadcrumbs – I use Organic Panko Breadcrumbs by Edward and Sons because they’re vegan and I completely trust the brand. But you can use whichever brand you favor.
- dipping sauce – the dipping sauce (recipe below) serves a dual purpose: you will dip your roasted cauliflower bites in this sauce before roasting the final 15 minutes, and after roasting, you can use as a vegan dipping sauce. I made my sauce by combining several different sauces I had on hand, including hoisin sauce, sweet thai chili sauce, barbecue sauce, aioli and cayenne pepper. If you have just one of these sauces on hand, that’s will work fine. Just add aioli or garlic powder, and cayenne pepper (optional to heat them up a bit).
How to Make Crispy Cauliflower Bites
Step 1a – Preheat oven to 350F/177C. Break (or beat with a hammer 🙂 if you’re feeling aggressive) cauliflower into bite sized florets. Line a baking sheet with parchment paper or a silicone baking sheet.
Step 1b – Start by making your batter. To a small bowl, add 2 tbsp vinegar to 1 1/4 cups plant milk. Stir and set aside (you’re awesome, you just made vegan buttermilk). In a medium bowl, whisk together flour, paprika, garlic powder, onion powder, sea salt and black pepper. Add vegan buttermilk and barbecue sauce. Stir thoroughly until batter is smooth. Next, add breadcrumbs to separate bowl.
Step 2 – Using tongs – because it’s awful messy if you don’t – dip each floret in batter. Before dipping in breadcrumbs, give a little shake to drain excess batter back into bowl.
Step 3 – Next, dip each floret in breading, making sure each side is coated evenly.
Step 4 – Place florets on lined baking sheet. Roast in oven for 30 minutes, turning half way through. Your bites should be extra crispy and start to turn golden brown.
Step 5 – Remove bites from oven. Increase oven temperature to 400F/204C. Make dipping sauce by combining all ingredients in small bowl. Dip each floret in dipping sauce, ensuring an even coating. Place back on lined baking sheet or air fryer rack and bake or air fry for another 15 minutes, turning halfway through. Remove from oven and allow to cool for 10 minutes before serving with a side of dill ranch dressing (my favorite, just add some dried dill), my smoky homemade chipotle sauce, or your favorite dipping sauce.
FAQ
If your bites aren’t crispy enough, you can cook them for 3-8 minutes more at 400F/204C. Just turn halfway through so they don’t get scorched.
Yes, you sure can, but this requires using oil. To do so, bring a large pot of salted water to boil. Add florets and blanch for 5 minutes. Prepare your cauliflower bites as per the instructions. Heat 2 tbsp olive oil in large skillet over medium heat. After dipping in batter, then breadcrumbs, fry for 10-15 minutes, turning halfway through, until bites are crispy. Remove from pan and place on paper towels patting off excess oil. Now, simply submerge them into dipping sauce and place back in skillet to fry for 5 more minutes or until all liquid is absorbed and your desired crispiness is attained.
Yes. You can substitute cauliflower with broccoli following the same, exact process.
These bites can easily be made gluten-free by using gluten-free flour.
Expert Tips
- To avoid burning your mouth, please allow these vegan cauliflower bites to cool for 10 minutes before biting into them. Trust me, I learned the hard way when I burned the roof of my mouth during a sample taste. Ooouucccchhh!
- If your batter is too thick, add a little water and give it a good stir. Too thin? Add a bit more flour.
- Store in refrigerator in an airtight container for up to 5 days.
- Leftovers can be reheated in the oven for 10 minutes, at 350F/177C, or in the microwave on high power for 30 seconds. Tip: they don’t lose their crispiness in the microwave!
Related Recipes You’ll Love
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Mouthwatering Cauliflower Wings Recipe
Equipment
Ingredients
For the Wings
- 1 whole cauliflower broken into florets
- 1.25 cup all purpose flour
- 1.25 cup plant milk
- 2 tbsp apple cider vinegar
- 1.5 cup bread crumbs I use Panko
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 2 tbsp barbecue sauce
For the Dipping Sauce
- 2 tbsp barbecue sauce
- 1 tbsp hoisen sauce
- 2 tbsp sweet thai chili sauce
- 1 tsp aioli substitute with 1/2 tsp garlic powder
- 1/2 tsp cayenne pepper
Instructions
- Preheat oven to 350F/177C. Break cauliflower into bite sized florets. Line a baking sheet with parchment paper or a silicone baking sheet.
- To a small bowl, add 2 tbsp vinegar to 11/4 cup plant milk. Stir. Set aside. This is vegan buttermilk.
- In another bowl, whisk together flour, paprika, garlic powder, onion powder, sea salt and black pepper.
- Add vegan buttermilk and stir until smooth.
- Add barbecue sauce. Stir thoroughly. This is your batter.
- Measure bread crumbs and put into separate bowl. This is your breading.
- Using tongs, dip each floret into the batter bowl. Then, dip into breadcrumb bowl and, with your hands, coat evenly with bread crumbs. Place florets on lined baking sheet and bake for 30 minutes, turning at the half-way mark.
- Combine all sauce ingredients in large bowl. Stir thoroughly.
- Remove bites from oven. Place in sauce bowl and with your hands, make sure each floret is coated with sauce.
- Increase oven temperature to 400F/244C. Place florets back on baking sheet and bake for 15 more minutes or until bites are crispy and golden. Turn half-way through if necessary to prevent burning.
- Remove from oven. Allow to cool for 10 minutes before serving with side of dipping sauce.
Notes
- Nutrition information is an estimate, not a guarantee.
- To avoid burning your mouth, please allow these vegan cauliflower bites to cool for 10 minutes before biting into them. Trust me, I learned the hard way when I burned the roof of my mouth during a sample taste. Ooouucccchhh!
- Use gluten-free flour to make gluten-free.
- If your batter is too thick, add a little water and give it a good stir. Too thin? Add a bit more flour.
- Store in refrigerator in an airtight container for up to 5 days.
- Leftovers can be reheated in the oven for 10 minutes, at 350F/177C, or in the microwave on high power for 30 seconds. Tip: they don’t lose their crispiness in the microwave!
- To make these on the stovetop, bring a large pot of salted water to boil. Add florets and blanch for 5 minutes. Prepare your cauliflower bites as per the instructions. Heat 2 tbsp olive oil in large skillet over medium heat. After dipping in batter, then breadcrumbs, fry for 10-15 minutes, turning halfway through, until bites are crispy. Remove from pan and place on paper towels patting off excess oil. Now, simply submerge them into dipping sauce and place back in skillet to fry for 5 more minutes or until all liquid is absorbed and your desired crispiness is attained.
- Not a fan of cauliflower or simply want a variety? Substitute with broccoli!
Vegan cauliflower bites are delicious and healthy, with photos and a recipe as well. Thank you
Thank you Asitha.
Made these cauliflower bites and they were great!!
We made ours with Glutenfree flour like you suggested and it was superb:)
Thanks for sharing
Ps my daughter give it the big thumbs up and she is very fussy LOL
Thanks Kay, I’m so glad you guys loved them. Thanks especially to your daughter for trying them!
These look delicious – I can imagine they’d be great for a gameday watch party. We plan to watch the Super Bowl at home but I’m pinning this to try!
Thank you Cara. If you make them for game day, please do let us know how they turned out.
These are so scrumptious and fun! The dipping sauce is super flavorful and just delicious! Thanks for providing affordable party food, too, not too expensive of ingredients! 🙂
You’re so welcome Megan. Thanks for your comment.