These crispy baked cauliflower bites are a delicious appetizer for parties or game day gatherings. They’re also perfect for picky kids who aren’t fans of vegetables. Serve them with your favorite dipping sauces and watch them disappear quickly.
Main ingredients and substitutions
This recipe works best with fresh cauliflower. I don’t recommend substituting frozen cauliflower in this dish.
I like to use whole wheat flour in these cauliflower bites but you can substitute all purpose flour if you prefer.
Carbonated water helps the cauliflower get extra crispy. You can substitute regular water if necessary but the end result might be slightly less crispy in that case. Either way make sure the water is cold because that will help with the crispiness too.
I spiced these cauliflower bites with garlic powder, onion powder, and smoked paprika. The smoked paprika adds a subtle hint of smoky flavor that I love, but you can omit it if necessary.
I coated the cauliflower in extra virgin olive oil. You can substitute any other oil you prefer. Avocado oil or melted coconut oil are good alternatives.
How to make crispy baked cauliflower bites
Start by preheating the oven to 420 degrees Fahrenheit. Next you’ll cut the cauliflower into bite sized pieces, then add them to a large mixing bowl along with the extra virgin olive oil.
Use your hands to toss the cauliflower in the olive oil, ensuring that all the pieces are well coated with oil.
Add the whole wheat flour, baking powder, salt, garlic powder, onion powder, and smoked paprika to a second mixing bowl, then use a whisk to mix well. Add the carbonated water to the bowl with the flour and spices, then mix again to combine.
Transfer the cauliflower to the bowl with the batter, then mix to evenly coat the cauliflower pieces in the batter.
Place the battered cauliflower pieces on a sheet pan lined with parchment paper. Be sure to leave a small space between the pieces of cauliflower so that they are not touching each other.
Bake at 420 degrees Fahrenheit for 20 minutes, then flip the cauliflower pieces before continuing to bake for an additional 20 minutes.
Serve these bites hot with your favorite dipping sauces. Or try them with this delicious homemade paleo ketchup.
Storage
You can store this dish in the fridge for up to three days, then reheat it in the oven before serving.
Optional addition
To add a spicy kick to these cauliflower bites, toss them with hot sauce or sriracha sauce before serving.
More easy appetizer recipes to try
- This vegan black bean dip is spicy with a hint of sweetness from caramelized onions.
- This gluten-free dairy-free spinach artichoke dip is creamy and delicious.
Crispy Baked Cauliflower Bites Recipe
Equipment
- Sheet pan
- Parchment paper
Ingredients
- 1 head of cauliflower
- 1 cup whole wheat flour (or substitute all purpose flour)
- 1 cup carbonated water, cold
- 2 tablespoons extra virgin olive oil
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika (optional)
Instructions
- Preheat the oven to 420 degrees Fahrenheit.
- Cut the cauliflower into bite sized pieces, then add them to a large mixing bowl along with the extra virgin olive oil.
- Use your hands to toss the cauliflower in the olive oil, ensuring that all the pieces are well coated with oil.
- Add the whole wheat flour, baking powder, salt, garlic powder, onion powder, and smoked paprika to a second mixing bowl, then use a whisk to mix well.
- Add the carbonated water to the bowl with the flour and spices, then mix again to combine.
- Transfer the cauliflower to the bowl with the batter, then mix to evenly coat the cauliflower pieces in the batter.
- Place the battered cauliflower pieces on a sheet pan lined with parchment paper. Be sure to leave a small space between the pieces of cauliflower so that they are not touching each other.
- Bake at 420 degrees Fahrenheit for 20 minutes, then flip the cauliflower pieces before continuing to bake for an additional 20 minutes.
- Serve hot.
Notes
- Store in the fridge for up to three days, then reheat them in the oven before serving.