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Sweet and Spicy Cauliflower Bites Recipe
Ben Carraoli

Sweet and Spicy Cauliflower Bites Recipe

When I first made these sweet and spicy cauliflower bites, I knew they were a winner. They strike the perfect balance between crispy texture and a sticky, flavorful glaze that keeps you coming back for more.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Dinner, Side Dish
Calories: 250
Ingredients Method

Ingredients
  

  • 1 large head of cauliflower cut into bite-sized florets - A fresh, firm head provides the best texture.
  • 1 cup all-purpose flour - This creates the base of our batter.
  • 1 cup water - Whisk with the flour to form a smooth batter.
  • 2 teaspoons garlic powder - Adds a savory aromatic depth.
  • 1 teaspoon smoked paprika - Gives a subtle smoky flavor that complements the spice.
  • Salt and pepper to taste - Essential for seasoning the batter.
  • 1 cup panko breadcrumbs - Panko provides a superior crunch compared to regular breadcrumbs.
  • 1/2 cup honey - The sweet element of our glaze. You can adjust the amount to your liking.
  • 1/4 cup hot sauce - Use your favorite brand; this provides the spicy kick.
  • 2 tablespoons soy sauce - Adds umami and a salty flavor to the sauce.
  • 1 tablespoon rice vinegar - A touch of acidity to balance the sweetness.
  • 1 tablespoon sesame oil - Gives the sauce a nutty rich aroma.
  • 2 tablespoons sesame seeds optional - A great garnish for extra texture.
  • 2 green onions chopped (optional for garnish) - Adds a fresh, mild onion flavor.

Method
 

  1. First, preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. This prevents the cauliflower from sticking and makes cleanup much easier. In a large bowl, whisk together the all-purpose flour, water, garlic powder, smoked paprika, salt, and pepper until you have a smooth, consistent batter.
  2. Place the panko breadcrumbs in a separate shallow dish. Dip each cauliflower floret into the batter, ensuring it's fully coated, and let any excess drip off. Then, roll the battered floret in the panko breadcrumbs, pressing gently to make sure the crumbs adhere well. This two-step process is crucial for achieving that ultra-crispy exterior.
  3. Arrange the coated cauliflower florets in a single layer on your prepared baking sheet. Be sure not to overcrowd the pan, as this can cause them to steam instead of crisp up. Bake for 20-25 minutes, or until they are golden brown and feel crispy to the touch. You can flip them halfway through for even browning.
  4. While the cauliflower is baking, you can prepare the sauce. In a small saucepan, combine the honey, hot sauce, soy sauce, rice vinegar, and sesame oil. Warm the mixture over medium heat, stirring until all the ingredients are well combined and the sauce is smooth and slightly thickened. Don't let it boil, just heat it through.
  5. Once the cauliflower is perfectly crispy, remove it from the oven. Place the hot cauliflower bites in a large bowl and pour the warm sauce over them. Gently toss everything together until each piece is evenly coated in the glaze. Garnish with optional sesame seeds and chopped green onions, and serve immediately for the best texture.