Introduction

Sweet and Spicy Baked Cauliflower Bites offer a deliciously crispy, flavorful alternative to traditional wings. Coated in a crunchy crust and tossed in a sticky, tangy sauce, they make a perfect appetizer or snack for any occasion.

The image shows a tray lined with white parchment paper filled with golden-brown cauliflower pieces that have a crispy texture. Each piece is evenly coated with a sticky glaze that gives a shiny look. White sesame seeds are scattered all over the cauliflower, adding small white spots. Bright green chopped scallions are sprinkled over the top to give a fresh contrast in color. The tray is placed on a white marbled surface, and next to it is a small white bowl filled with more sesame seeds, along with a pair of chopsticks resting nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium head of cauliflower – cored and cut into florets or 25-30 store-bought cauliflower florets
2 large eggs
1 cup breadcrumbs – panko or gluten free
3 tablespoons all-purpose flour – or gluten free
Kosher salt
Ground black pepper
1 tablespoon olive oil – or olive oil cooking spray
For the sauce:

4 tablespoons maple syrup – or honey
2 tablespoons light brown sugar – or coconut sugar
1 tablespoon low-sodium soy sauce – or tamari
1 teaspoon garlic paste – or minced garlic
1 teaspoon ginger paste – or minced ginger
1 teaspoon red chili paste – or minced chili peppers

For serving:

Chopped chives or scallions
Sesame seeds

Instructions

Step 1: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper, place a wire rack on top, and spray the rack with cooking spray to prevent sticking.
Step 2: In a medium bowl, lightly beat the eggs and season with salt and black pepper. In another bowl, combine breadcrumbs, flour, salt, and pepper.
Step 3: Set up a dredging station with cauliflower florets, eggs, and breadcrumb mixture. Dip each floret into the eggs, then coat thoroughly with breadcrumbs. Shake off excess and place on the wire rack.
Step 4: Spray the coated cauliflower lightly with olive oil cooking spray or drizzle with olive oil. Bake on the center rack for 25 to 30 minutes until golden and crispy.
Step 5: Meanwhile, prepare the sauce by combining maple syrup, brown sugar, soy sauce, garlic paste, ginger paste, and red chili paste in a small pot. Bring to a boil while whisking, then reduce to simmer and whisk for 2 minutes. Remove from heat and let thicken slightly.
Step 6: When the cauliflower is done, transfer to a large bowl, pour the sauce over while still hot, and toss gently to coat evenly.
Step 7: Serve the coated cauliflower bites on a platter, drizzle with any remaining sauce, and garnish with chopped chives and toasted sesame seeds. Enjoy warm!

Tips & Variations

For extra crispiness, use panko breadcrumbs and make sure to spray the florets well with olive oil before baking.
Adjust the spice level by adding more or less red chili paste according to your preference.
Gluten-free flour and gluten-free breadcrumbs make this recipe suitable for special diets without sacrificing texture.
If you prefer a sticky glaze, you can toss the cauliflower twice in the sauce, baking briefly between coats.

Storage

Store leftover cauliflower bites in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 10 minutes to help restore crispiness. Avoid microwaving as it may make them soggy.

How to Serve

A white plate piled high with golden brown, crispy cauliflower pieces coated in a shiny sauce, each piece sprinkled with white sesame seeds and scattered chopped green onions on top and around. The cauliflower texture looks crunchy and well-fried, with some pieces showing slight reddish-brown caramelized spots. The plate is set against a white marbled surface that adds a clean and bright background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, you can replace the eggs with a flax or chia egg (1 tablespoon ground flax/chia seeds mixed with 3 tablespoons water) and use maple syrup in the sauce instead of honey to make it vegan-friendly.

Can I prepare these cauliflower bites ahead of time?

You can coat the cauliflower and refrigerate it for a few hours before baking, but it’s best to bake and sauce them just before serving to maintain crispiness and flavor.