Crispy cauliflower bites make a delicious alternative to French fries. They are soft and tender in the middle and crunchy on the outside – you’ve got to try them.
It’s hard to explain just how tasty these cauliflower bites are – and SO easy to make. We love making them as an easy appetizer or a light veggie side. They’re a great vegetarian snack that everyone will love you for.
And if you like this recipe, make sure to check our our other crispy creations like crispy lemon garlic chicken, Cap'n Crunch French toast and air fryer potato chip chicken tenders.
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Why You’ll Love this Recipe
There are so many reasons to make these little bites, here are our top three:
- Kids love them: Even picky eaters will enjoy munching on these yummy, fun-sized cauliflower bites.
- Simple ingredients: Made with pantry staples and fresh cauliflower, this recipe is budget-friendly and easy to put together.
- Great for meal prep: Make a batch ahead and reheat for quick snacks, a side, or as an appetizer throughout the week.
Ingredient and Substitution Notes
The ingredients are so basic, really. Remember that seasoning with salt and pepper is key!
- Cauliflower: A medium head of cauliflower, cut into bite-sized florets, makes the perfect base for this recipe. Its mild flavor and firm texture crisp beautifully when coated and baked, or fried.
- All-purpose flour: Helps the batter stick to the cauliflower, creating a solid base for the crunchy coating. You can substitute with gluten-free flour if you need to.
- Cornmeal: We love the wonderfully crunchy texture it adds to the bites. It also enhances their golden-brown color.
- Eggs: These are the binding agent, helping to stick the coating to the cauliflower florets. For a vegan swap, try using a flaxseed or aquafaba egg substitute.
- Garlic powder: Infuses a subtle garlicky flavor throughout the crispy coating. You could use onion powder instead.
For the Sauce
- Plain yogurt: The creamy base for the dipping sauce, with a tangy contrast to the crispy bites. Use Greek yogurt for a thicker consistency or dairy-free yogurt for a vegan version.
- Garlic cloves (grated): Freshly grated garlic adds loads of rich flavor to the mild cauliflower.
- Fresh dill (chopped): This is optional but we really love fresh dill in this. You could also use freshly chopped parsley or thyme.
See recipe card for quantities.
Instructions
- Step 1 - Prepare the yogurt sauce
- Step 2 - Break the cauliflower into florets and boil until tender
- Step 3 - Prepare dishes of flour, cornmeal and eggs
- Step 4 - Coat each floret in flour, then egg, then cornmeal
- Step 5 - Fry until cauliflower bites are golden brown
Variations of these Crispy Cauliflower Bites
The great thing about cauliflower as a mild vegetable is that is works so well with tons of different flavors and ingredients.
Check these ideas out:
- Gluten-free: Swap the all-purpose flour with gluten-free flour and use gluten-free breadcrumbs instead of cornmeal for a crunchy, gluten-free coating.
- Asian-style: Add soy sauce, sesame oil, and grated ginger to the egg mixture. Drizzle with a sweet chili or teriyaki glaze before serving.
- Cheesy: Mix grated Parmesan or nutritional yeast into the cornmeal for a cheesy flavor. Serve with a marinara or creamy cheese dip.
- Indian-spiced: Replace garlic powder and smoked paprika with garam masala, turmeric, and ground cumin. Serve with a cooling mint-yogurt dip or tamarind chutney.
- Lemon-herb: Add lemon zest and finely chopped parsley or rosemary to the coating for a fresh, citrusy twist. Pair with a lemon-dill yogurt dip.
- Sweet and spicy with honey: Drizzle the baked bites with a mixture of honey and sriracha.
- Panko-crusted: Replace cornmeal with panko breadcrumbs for a lighter, airier crunch.
- Mexican-style: Season the coating with chili powder, cumin, and lime zest. Serve with guacamole, salsa, or a creamy avocado dip. Yum!
Top Tips
We’ve made these so many times, we think we’ve managed to master them. Here are our top tips:
- Cut uniform florets: For even cooking, make sure your cauliflower florets are cut to a similar size. This ensures they cook uniformly and get that perfect crispy texture.
- Dry the cauliflower well: Before coating, pat the cauliflower florets dry with a paper towel. Excess moisture can prevent the coating from sticking and affect the crispiness.
- Use a cooling rack: For extra crispiness, place the cauliflower florets on a cooling rack if baking instead of frying. This allows air circulation around the bites, helping them crisp up evenly.
- Don’t overcrowd the pan: If you’re baking, avoid overcrowding the cauliflower on the pan. Too many pieces close together can cause them to steam instead of crisp.
- Spray with oil: If you’re baking the cauliflower, lightly spray the florets with cooking spray or drizzle with olive oil to help them crisp up in the oven.
- Use high heat: Bake at a high temperature (around 425°F or 220°C) to get that golden, crispy exterior without overcooking the interior.
- Experiment with coatings: For an even crunchier bite, try adding panko breadcrumbs to the cornmeal mixture or use a combination of cornmeal and crushed crackers.
- Serve immediately: Crispy cauliflower bites are best enjoyed fresh out of the oven or fryer. If you're prepping in advance, reheat them in the oven to maintain their crunch.
- Make a double batch: These bites are so delicious, they’ll disappear fast! Make a double batch for larger groups or to have leftovers for later.
Storage Notes
These crispy cauliflower bites can be stored to enjoy later, keeping their flavor and texture intact. Pop leftover cauliflower bites (cooled) in an air tight container and keep them in the fridge for 3 days.
Freezing
Let the cauliflower bites cool completely before freezing. Arrange them in a single layer on a baking sheet and freeze until solid to prevent sticking.
Once frozen, transfer the bites to an airtight container or freezer-safe bag. They’ll stay fresh for up to 3 months.
Reheating
To reheat, place the leftover cauliflower bites on a baking sheet and heat in a preheated oven at 375°F (190°C) for 10-15 minutes or until they’re crispy again.
If you prefer to use the air fryer, set it to 375°F and reheat the bites for about 5-7 minutes, checking halfway through to ensure they’re not overcooked.
FAQ
Yes! You can prepare and coat the cauliflower bites, then refrigerate them for up to a few hours before baking or frying. This can help the coating set and make for quicker cooking when you’re ready to serve.
Yes, baking is a healthier option! Simply coat the cauliflower and arrange it on a baking sheet. For best results, bake at 425°F (220°C) for about 25-30 minutes, flipping halfway through to ensure they crisp up evenly.
Fresh cauliflower is best, but if you only have frozen cauliflower, make sure to thaw and drain it thoroughly before using. Keep in mind, frozen cauliflower may not crisp up as well as fresh.
For a gluten-free version, replace the all-purpose flour with a gluten-free flour blend.
These bites go well with a variety of dipping sauces, including ranch, blue cheese, spicy buffalo sauce, garlic aioli, or the specified creamy yogurt dill dip. We love trying them out with different sauces.
Yes! The air fryer works great for making crispy cauliflower bites. Preheat the air fryer to 375°F (190°C) and cook the bites for 10-15 minutes, shaking the basket halfway through to ensure even cooking.
Yes! To make them vegan, replace the eggs with a flaxseed egg or another egg substitute and use plant-based yogurt for the dipping sauce.
Related
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Pairing
These are my favorite dishes to serve with crispy cauliflower bites:
Crispy Cauliflower Bites
Ingredients
For the Cauliflower Bites
- 1 medium head of cauliflower cut into bite-sized florets
- ½ cup all-purpose flour
- 1 cup cornmeal
- 3 eggs
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
For the Sauce
- 2 cups plain yogurt
- 2 garlic cloves grated
- 1 small bunch of fresh dill chopped
- salt to taste
Instructions
Make the Sauce
- In a medium bowl, combine yogurt, dill, garlic, and salt to taste. Mix well and refrigerate while you prepare the cauliflower bites.
Prepare the Cauliflower
- Break the cauliflower into florets. Heat a pot of water until it boils.
- Add the cauliflower and cook until slightly tender.
- Note: Do not overcook the cauliflower.
Fry the Cauliflower Bites
- Heat a deep pan with your choice of oil (vegetable oil or lard) to about 330F.
- In shallow dishes, prepare the flour and cornmeal.
- In a deep dish, beat the eggs.
- In the dish with the flour, add the spices and salt to taste.
- Roll each cauliflower floret first in the flour, then in the egg, and finally in the cornmeal.
- Fry on each side for 1-2 minutes or until golden brown.
- Arrange on a pretty plate and serve warm. Sprinkle with fresh dill and serve with the yogurt sauce.
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