These cauliflower bites are crispy, crunchy, tasty snacks coated in a sweet-and-spicy sweet sriracha sauce for ALL the flavour. They’ll turn anyone into a cauliflower lover!
Cauliflower bites and wings are some of my favourite recipes to make and eat. And judging by the response when I post them, you love them too! I have endless options to choose from, whether it’s Mango Habanero Cauliflower Wings, Sticky Sesame Cauliflower Wings, or BBQ Cauliflower Wings, but if you want crispy-crunchy bites with the perfect balance of sweet and spicy, these sweet sriracha cauliflower bites are for you, my friend!
What Makes These Cauliflower Bites a Hit
Cauliflower is so versatile, you can use it in anything and it comes out beautifully. This is one of those meatless recipes that will have the meat lovers come a-running.
- Perfect crispy coating. The almond milk coating provides a light battering and the gluten-free breadcrumbs create a crunchy exterior, all without the usual egg and dairy.
- Tender insides. Under that crispy coating is meltingly tender cauliflower. These cauliflower bites are pretty reminiscent of nuggets, just twenty times better!
- Sweet heat. I LOVE spicy food (see my Scotch Bonnet Pepper Hot Sauce for evidence!), but it’s even better when the heat is balanced with sweet, which is exactly what you get in these cauliflower bites.
Notes on Ingredients
You’ll be surprised how short the ingredient list is for these cauliflower bites! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Cauliflower – You can buy a head of cauliflower and break it into bite-sized pieces or buy a bag of pre-cut cauliflower to save on prep time. Just don’t use frozen cauliflower, which bakes up too mushy for this cauliflower bite recipe.
- Plant milk – Any kind you like, as long as it’s unsweetened and unflavoured.
- Cornstarch – Or arrowroot, if you prefer.
- Seasonings – Sea salt, ground black pepper, and garlic powder.
- Gluten-free breadcrumbs – Or regular breadcrumbs if you’re not gluten-free.
- Sriracha – I use a generous amount to make these cauliflower bites spicy, but you can use less for a milder flavour!
- Sweetener – I use maple syrup or agave.
How to Make Cauliflower Bites
You know what I love about this recipe? You don’t need to dredge the florets one by one! All the cauliflower is tossed in the batter, then the breadcrumbs. Here’s how easy it is:
- Prepare. Preheat your oven to 450℉ and grease a baking sheet.
- Make the batter. Whisk the plant milk with a teaspoon of salt, a teaspoon of pepper, and garlic powder, then whisk in the cornstarch until smooth.
- Batter the cauliflower. Break the cauliflower into florets then toss with the batter.
- Coat with breadcrumbs. Whisk the breadcrumbs with the remaining salt and pepper, then toss the cauliflower in this mixture.
- Bake. Spread the cauliflower bites on the baking sheet. For extra crispiness and a golden brown colour, spray the bites with oil or cooking spray. Bake for 18 to 20 minutes.
- Make the sauce. Whisk the sriracha and sweetener together.
- Serve. Plate the cauliflower bites with a bowl of the sauce for dipping, drizzle the sauce over the bites, or toss the bites in the sauce. (The last option gives you the most flavour, but the coating will soften if you don’t eat them immediately!)
Tips and Variations
- Cut the cauliflower florets into even sizes. This way, it will all bake at the same rate and the bites will be done cooking at the same time.
- Adjust the size of the florets to adjust the texture. For cauliflower bites that are softer in the centre, cut the florets smaller. If you want the cauliflower crunchier, you can cut larger florets.
- Try another sauce. You can use store-bought teriyaki sauce, use Frank’s Red Hot Sauce mixed with melted vegan butter, or any other sauce you like with these cauliflower bites. Or try double dipping and cool down the sweet sriracha with some Vegan Ranch Dressing!
Serving Suggestions
Cauliflower bites are a crowd-pleasing snack—but I also like making a batch to snack on by myself! If I’m making them for a party, I pair them with other vegan apps like Creamy Vegan Queso and Pretzel Bites.
I also like making this recipe for dinner. We pair it with mains like Quinoa Burgers or Vegan Fried Chicken.
How to Store and Reheat Leftovers
- Refrigerator: Store the sauce and the cauliflower bites separately. The sauce will last up to 2 weeks in the refrigerator, and the cauliflower bites can be kept in an airtight container for up to 4 days. I don’t recommend freezing this recipe, as the cauliflower will be quite mushy afterwards.
- To reheat: Warm up the cauliflower in a 400ºF oven or the air fryer. You can also microwave them, but the coating won’t be crispy.
More Recipes for Cauliflower Lovers
Enjoy friends! If you make this cauliflower bites recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Cauliflower Bites
These Cauliflower Bites are crispy, crunchy and full of big flavour thanks to an irresistible sweet sriracha sauce. A total crowd pleaser!
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Cauliflower Bites:
- 1 head of cauliflower
- ½ cup plant milk, 120mL
- 3 teaspoons cornstarch, 9g
- 1 ½ teaspoons sea salt, 9g
- 1 ½ teaspoons ground black pepper, 3.2g
- ½ teaspoon garlic powder, 3.2g
- 1 ½ cups gluten free bread crumbs, 180g
Sweet Sriracha Sauce:
- 3 tablespoons sriracha, 48g
- ½ cup maple syrup or agave, 160g
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Preheat the oven to 450℉/232℃ and grease a cookie sheet. Set aside.
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Mix plant milk, 1 teaspoon salt, 1 teaspoon pepper and garlic powder together in a bowl. Add cornstarch, whisking together to prevent lumps from forming. Set aside.
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Remove florets from the cauliflower (aka don’t use the stem).
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Chop the cauliflower into smaller pieces, the desired size of your bites. Toss the cauliflower in the seasoned batter mixture made earlier until coated.
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Season the breadcrumbs with the remaining ½ teaspoon sea salt and ½ teaspoon ground black pepper and then toss the battered cauliflower in the bread crumbs until coated.
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Spread out on cookie sheet, and optionally spray the bites with a cooking spray again to help with colour and crisping. Bake for 18-20 minutes.
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Remove from oven and serve immediately.
- You can use arrowroot starch instead of cornstarch.
- Refrigerator: Store the sauce and the cauliflower bites separately. The sauce will last up to 2 weeks in the refrigerator, and the cauliflower bites can be kept in an airtight container for up to 4 days. I don’t recommend freezing this recipe, as the cauliflower will be quite mushy afterwards.
- To reheat: Warm up the cauliflower bites in a 400ºF oven or the air fryer. You can also microwave them, but the coating won’t be crispy.
Calories: 303kcal, Carbohydrates: 65g, Protein: 9g, Fat: 3g, Saturated Fat: 1g, Sodium: 1392mg, Potassium: 646mg, Fiber: 6g, Sugar: 20g, Vitamin C: 96mg, Calcium: 126mg, Iron: 1mg
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
