Hello lovely readers! Today, I am thrilled to share a recipe that has become an absolute favorite in my household – Sweet and Spicy Baked Cauliflower Bites. This dish brings back fond memories of family game nights when we would gather around the table, eager to try new and exciting recipes. One particularly memorable evening, my sister brought over a tray of these delightful bites, and they were an instant hit!
What I love most about this recipe is its versatility. You can easily make it gluten-free by swapping out the regular breadcrumbs and flour for gluten-free versions. Plus, the combination of sweet maple syrup and spicy red chili paste creates a flavor explosion that keeps everyone coming back for more.
I also appreciate how this recipe caters to various dietary preferences without compromising on taste. Whether you prefer honey over maple syrup or tamari instead of soy sauce, these cauliflower bites can be tailored to suit your needs. They’re perfect as a snack, appetizer, or even a main dish when paired with a crisp salad.
So, gather your ingredients and let’s get cooking! Your taste buds are in for a treat with these Sweet and Spicy Baked Cauliflower Bites.
Making the Sweet and Spicy Baked Cauliflower Bites
Ingredients:
- 1 medium head of cauliflower, cored and broken into florets (or 25-30 store-bought florets)
- 2 large eggs
- 1 cup panko breadcrumbs (or gluten-free breadcrumbs)
- 3 tablespoons all-purpose flour (gluten-free can be used)
- Kosher salt
- Ground black pepper
- 1 tablespoon olive oil (or olive oil spray)
- 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)
- Chopped chives
- Sesame seeds
Instructions:
- Coat and bake the cauliflower:
- Preheat your oven to 400°F. Line a baking sheet with parchment paper, place a wire rack on top, and spray with cooking spray.
- In a medium bowl, lightly beat the eggs with a pinch of salt and black pepper.
- In another medium bowl, mix the breadcrumbs, flour, salt, and pepper.
- Set up a dredging station with the cauliflower florets, eggs, and breadcrumb mixture. Dip each cauliflower piece into the eggs, then coat in the breadcrumb mixture. Shake off excess and place on the prepared baking sheet.
- Spray the coated cauliflower with olive oil spray or drizzle with olive oil.
- Bake on the center rack for 25-30 minutes, until golden brown.
- Make the sauce:
- In a small pot, combine all the sauce ingredients and whisk well. Bring to a boil, then reduce to a simmer and whisk for an additional 2 minutes. Remove from heat and let it thicken slightly as it cools.
- Make the cauliflower wings:
- Once the cauliflower is baked, transfer it to a large bowl. Drizzle the sauce over the cauliflower, shaking the bowl gently to ensure each piece is thoroughly coated while still hot.
- Place the coated cauliflower on a serving platter, pouring any remaining sauce over the top. Garnish with chopped chives and sesame seeds.
- Serve warm and enjoy!
FAQs:
Can I use frozen cauliflower florets for this recipe?
Yes, you can use frozen cauliflower florets. However, make sure to thaw and pat them dry thoroughly to remove excess moisture before proceeding with the recipe to ensure they become crispy when baked.
What can I use as a substitute for panko breadcrumbs?
If you don’t have panko breadcrumbs, you can use regular breadcrumbs, gluten-free breadcrumbs, or even crushed cornflakes for a similar crunchy texture. Each option will provide a slightly different texture but will work well.
How can I make this recipe vegan?
To make this recipe vegan, substitute the eggs with a mixture of flaxseed and water. Mix 2 tablespoons of ground flaxseed with 6 tablespoons of water and let it sit for a few minutes until it becomes gelatinous, then use it as a replacement for the eggs in the coating process.
What is the best way to store and reheat leftovers?
Store any leftover cauliflower bites in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 10-15 minutes, or until heated through and crispy. Avoid using a microwave, as it can make them soggy.
Can I make the sauce in advance?
Yes, you can prepare the sauce ahead of time. Store it in an airtight container in the refrigerator for up to a week. Reheat it gently on the stovetop or in the microwave before drizzling it over the freshly baked cauliflower bites.
What can I serve with these cauliflower bites?
These cauliflower bites make a great appetizer or side dish. You can serve them with a dipping sauce like ranch, blue cheese, or a spicy mayo. They also pair well with a fresh salad, rice, or as part of a larger spread of appetizers.
Sweet and Spicy Baked Cauliflower Bites
Ingredients
- 1 medium head of cauliflower cored and broken into florets (or 25-30 store-bought florets)
- 2 large eggs
- 1 cup panko breadcrumbs or gluten-free breadcrumbs
- 3 tablespoons all-purpose flour gluten-free can be used
- Kosher salt
- Ground black pepper
- 1 tablespoon olive oil or olive oil spray
- 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
- Chopped chives
- Sesame seeds
Instructions
Coat and bake the cauliflower
- Preheat your oven to 400°F. Prepare a baking sheet by lining it with parchment paper, placing a wire rack on top, and spraying it with cooking spray to prevent sticking.
- In a medium bowl, crack the eggs, lightly beat them, and season with a pinch of salt and black pepper.
- In another medium bowl, mix the breadcrumbs, flour, salt, and pepper together.
- Set up a dredging station: have the cauliflower florets, eggs, and breadcrumb mixture ready. Dip each cauliflower piece into the eggs, then coat it in the breadcrumb mixture. Shake off any excess and place each piece on the prepared baking sheet. Continue this process until all cauliflower pieces are coated.
- Generously spray the coated cauliflower with olive oil spray or drizzle with olive oil.
- Bake on the center rack for 25-30 minutes, until they turn golden brown.
Make the sauce
- In a small pot, combine all the sauce ingredients and whisk well. Bring to a boil, then reduce to a simmer and whisk for an additional 2 minutes. Remove from heat and let it thicken slightly as it cools.
Make the cauliflower wings
- Once the cauliflower is baked, transfer it to a large bowl. Drizzle the sauce over the cauliflower, shaking the bowl gently to ensure each piece is thoroughly coated with the sauce. Do this while the cauliflower is still hot.
- Place the coated cauliflower on a serving platter, pouring any remaining sauce from the bowl over the top. Garnish with chopped chives and sesame seeds.
- Serve warm and enjoy!
