Learn how to make deliciously finger-licking crispy cauliflower bites using this paleo-friendly, gluten-free recipe. Serve with a spicy red sauce for an excellent appetizer, snack or a side dish.
Most cauliflower bites I’ve come across are made with breadcrumbs, white flour, brown sugar and BBQ sauce in the ingredients. I wanted to make healthier version of this dish, while maintaining that addictive crispiness and lots of flavor.
This recipe is like a cooler sister of my roasted cauliflower, with crispy outside and tender (yet not mushy) inside. Each cauliflower piece is covered in delicious seasoning, which gives you a mini flavor explosion with every bite. Plus, I drizzle them with a sweet and spicy sauce, which makes this dish sooo good. You can also pair them with a simpl aioli or try my bang bang sauce.
Recipe Tipes
- Egg-free version: Coat cauliflower florets in olive oil or avocado oil and then coat (lightly) in the crumb mixture.
- Nut-free version: Replace almond meal/ground almonds with more tapioca flour and coconut flour, or even something like buckwheat or quinoa flour, if you include those in your cooking.
- Serve with aioli: If you want to serve these cauliflower bites with aioli, simply combine a few tablespoons of mayonnaise with a grated clove of garlic, a little lemon juice and black pepper.
How To Make Cauliflower Bites
The magic comes from the spiced coating, which you can mix in a large bowl. If you want, you can make a larger batch and store it in a Ziploc bag in the pantry to use up next time. I always find I have some leftover coating.
The egg is kind of necessary for the coating to stick BUT for an egg-free recipe, you could mix some arrowroot or tapioca flour and almond milk in a bowl and use it as a thin batter to dip the cauliflower in (kind of like tempura vegetables). This way, the coating will also be able to stick to the cauliflower.
I find that roasting the cauliflower is fuss-free and a little healthier but you could also try to shallow fry the pieces in a pan in some oil. Too much work for me!
Finally, prepare the dipping sauce as per the recipe or mix together a little mayonnaise, hot sauce and garlic for a delicious aioli dip.
More Healthy Cauliflower Recipes
- Cauliflower Egg Fried ‘Rice’
- Cauliflower & Beetroot ‘Couscous’
- Moroccan-Style Cauliflower Salad
- Cauliflower Hash Browns
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Ingredients
- 1 large head cauliflower cut into small florets (see picture above)
- 2 eggs
For the coating
- ¼ cup almond meal or ground almonds
- ¼ cup tapioca flour
- 2 tablespoons coconut flour
- 1 teaspoon garlic powder/granules
- 1 teaspoon onion powder/granules
- 1 teaspoon paprika powder
- 1 teaspoon coriander seed powder
- 1.5 teaspoons salt
- ½ teaspoon black pepper
For the sweet and spicy red sauce
- 1 tablespoon olive oil
- 1 small clove of garlic grated or finely diced
- 1 tablespoon tomato paste
- Juice of 1/2 lime
- 1 teaspoon honey
- Generous pinch of salt
- Generous pinch of chilli powder flakes or some chopped fresh chilli
Instructions
- Preheat the oven to 220 C / 430 F.
- Prepare the cauliflower and whisk the eggs in a bowl. Set aside. See pictures below.
- Combine the coating ingredients in a medium bowl. Mix well.
- Place a piece of non-stick parchment paper over a flat baking tray. You can also grease the tray with some coconut oil and use it without the parchment paper.
- Dip each cauliflower floret in the egg mixture, shake of the excess egg and then coat all over with the crumb mixture. I use one hand for dipping in the egg and the other hand for crumb coating. That way, your hands won't get too sticky with the egg and coating mixture. Shake off the coating slightly and place the finished florets evenly on the tray.
- Place the tray in the oven, middle shelf, and turn the heat down to 200 C / 400 F. Bake for 10 minutes, remove the tray and turn the florets over. Bake for 10-12 more minutes and they should be done.
- While the cauliflower bites are baking, prepare the red sauce. Combine all ingredients in a small pot and heat over medium-high heat. Once it comes to a boil, turn the heat down and stir for a minute, allowing the flavours to cook off together. Remove from heat and set aside.
- Transfer the cauliflower bites to a platter and drizzle with some of the sauce; or, serve the sauce on the side for dipping.
I reduced the recipe by 1/4 and it is really good! I will definitely make with a full head of cauliflower next time. Yummy!
The sauce only makes a couple Tbs, is that correct?
Yes, it’s quite spicy so you just need a little to dip or to drizzle.
Irena … I need to bring a starter to a party. Could I make the “crack cauliflower” a day ahead or is it a dish that needs to be eaten straight away.
Hey Berti, sorry for a late reply. I would say it’s best served fresh, but you can certainly do some of the prep the day before, like make the sauce, and cut up the cauliflower, and even premake the crumbs mixture.
Can you use something else besides tapioca flour? My son can’t have any starch flours what so ever.
Hey heather, you can omit it completely and just add a little more almond meal or/an coconut flour. It will even be lovely with less flour/starches and just the spices as the coating.
I’m allergic to Almonds, can you suggest something other than the almond meal?
Thanks!
I just saw your notes! 🙂 Sorry!
Crack cauliflower?! I’m there. Sauce on anything and everything, please and thank you!! Sounds great for the super bowl this weekend too!!