Description
Delicious and healthy sweet and spicy baked cauliflower bites offer a flavorful kick with a crispy texture, perfect for snacking or entertaining guests.
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 (gluten-free options available)
- Kosher salt, to taste
- Ground black pepper, to taste
- 1 tablespoon olive oil or olive oil cooking 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 or scallions, for garnish
- Sesame seeds, for garnish
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- In a bowl, whisk together the eggs, salt, and pepper until well-combined.
- In another bowl, mix the breadcrumbs and flour, tossing in additional salt and pepper for seasoning.
- Dip each cauliflower floret in the egg mixture to coat thoroughly.
- Roll the coated florets in the breadcrumb mixture until fully covered.
- Arrange the coated cauliflower on the baking sheet and drizzle with olive oil or spray with cooking spray.
- Bake for 30 minutes, flipping halfway through, until golden and crispy.
- In a small bowl, combine the maple syrup, brown sugar, soy sauce, garlic paste, ginger paste, and red chili paste to prepare the sauce.
- Once the cauliflower is baked, drizzle the sauce over the florets and toss evenly.
- Return to the oven for an additional 5 minutes to caramelize.
- Remove from the oven, cool slightly, and garnish with chopped chives and sesame seeds before serving.
Notes
For extra crispiness, consider broiling for a minute or two at the end. You can also let the cauliflower sit in the egg mixture for enhanced flavor absorption.
