Golden Crispy Cauliflower Bites
Ingredients
- 1 medium cauliflower, cut into bite-sized florets
- 1 cup all-purpose flour (or gluten-free blend)
- 1 cup breadcrumbs (panko makes them extra crispy)
- 2 eggs (or plant-based milk for vegan batter)
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp turmeric (adds golden color)
- ½ tsp salt
- ½ tsp black pepper
- 2–3 tbsp oil (if baking)
- Optional: grated Parmesan, chili powder, or herbs
Instructions
1. Prep the Cauliflower
- Wash the cauliflower and pat dry.
- Cut into medium-size florets (not too large for even cooking).
2. Set Up the Coating Station
Use three bowls:
Bowl 1 – Flour mixture
- 1 cup flour
- Paprika
- Garlic powder
- Turmeric
- Salt & pepper
Mix well.
Bowl 2 – Wet mixture
- 2 beaten eggs or ¾ cup plant milk (for vegan version)
Bowl 3 – Crispy coating
- 1 cup breadcrumbs
- Optional: 2–3 tbsp grated Parmesan or herbs
3. Coat the Cauliflower
- Dip each floret in the flour mixture, shake off excess.
- Then dip into egg/milk.
- Finish by rolling in breadcrumbs until fully coated.
4. Choose Your Cooking Method
A) Bake (healthiest option)
- Preheat oven to 425°F (220°C).
- Place coated florets on a parchment-lined tray.
- Drizzle or spray lightly with oil.
- Bake 20–25 minutes, flipping halfway, until golden and crispy.
B) Air Fry
- Preheat air fryer to 400°F (200°C).
- Place florets in a single layer.
- Air fry 12–15 minutes, shaking halfway.
C) Deep Fry (extra crispy)
- Heat oil to 350°F (175°C).
- Fry florets in batches for 3–4 minutes until golden.
- Drain on paper towels.
5. Serve
Great with:
- Garlic mayo
- Ranch dressing
- Spicy sriracha mayo
- Sweet chili sauce
- Tahini lemon dip
- Honey mustard
Optional Add-Ons
- Toss freshly baked/fried bites in buffalo sauce for Buffalo Cauliflower Bites
- Add chili flakes to the breadcrumb mix for heat
- Sprinkle with Parmesan when hot for extra savory flavor