Ingredients
Cauliflower Bites
- 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 flour)
- Kosher salt, to taste
- Ground black pepper, to taste
- 1 tablespoon olive oil (or olive oil cooking spray)
Sweet and Spicy 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)
Garnish
- Chopped chives or scallions
- Sesame seeds
Instructions
- Preheat and prepare the baking sheet. Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper and place a wire rack on top. Spray the rack with cooking spray to prevent sticking.
- Prepare the egg wash. In a medium bowl, lightly beat the eggs and season with salt and ground black pepper to taste.
- Mix the dry coating. In another medium bowl, combine the breadcrumbs, flour, a pinch of salt, and pepper.
- Dredge the cauliflower. Set up a dredging station with the cauliflower florets, egg wash, and breadcrumb mixture. Dip each cauliflower floret first into the eggs, allowing excess to drip off, then coat thoroughly with the breadcrumb mixture. Shake off any excess breadcrumbs and place coated florets on the prepared wire rack.
- Apply oil. Spray the coated cauliflower florets generously with olive oil cooking spray or drizzle them lightly with olive oil to promote browning and crispiness.
- Bake the cauliflower. Place the baking sheet on the center rack of the oven and bake for 25-30 minutes until the cauliflower bites are golden brown and crispy on the edges.
- Make the sauce. While the cauliflower bakes, combine the maple syrup, light brown sugar, soy sauce, garlic paste, ginger paste, and red chili paste in a small pot. Whisk the ingredients together and bring to a boil over medium heat. Reduce the heat to a simmer and continue whisking for 2 minutes to thicken the sauce. Remove from heat and let it cool slightly.
- Toss the cauliflower in sauce. Once baked, transfer the hot cauliflower bites to a large mixing bowl. Pour the warm sauce over the cauliflower and gently toss or shake the bowl to coat all pieces evenly.
- Serve and garnish. Transfer the coated cauliflower bites to a serving platter. Drizzle any remaining sauce from the bowl on top. Garnish with chopped chives or scallions and toasted sesame seeds for added flavor and texture.
- Enjoy. Serve the sweet and spicy cauliflower bites warm as a delicious appetizer or snack.
Notes
- For a gluten-free version, use gluten-free breadcrumbs and flour.
- Adjust the amount of red chili paste to control the heat level of the sauce.
- Olive oil cooking spray helps achieve crispiness without excess oil.
- You can substitute maple syrup with honey for a different yet delicious flavor.
- Use fresh garlic and ginger if you don’t have paste on hand; just mince finely.
- Make sure to toss the cauliflower in the sauce while it’s still hot for better absorption.
- Serve immediately for best texture; leftovers may lose crispiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
