Description
Sweet and Sour Crunchy Cauliflower Bites feature tender cauliflower florets coated in crushed tortilla chips, baked to crispy perfection, and tossed in a tangy sweet and sour sauce, garnished with sesame seeds and scallions.
Ingredients
Units
Scale
- 1 large cauliflower, chopped into florets
- 2 cups crushed tortilla chips
- 3/4 cup flour (wheat or gluten-free)
- 3 tablespoons tapioca starch (or arrowroot starch or cornstarch)
- 3/4 cup non-dairy milk
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/3 cup coconut sugar
- 1/4 cup soy sauce or coconut aminos
- 1/4 cup pineapple juice
- 1 tablespoon tapioca starch (or arrowroot starch or cornstarch)
- 1 clove garlic, mashed
- 1/2 teaspoon ground ginger
- 1/4 teaspoon crushed red pepper flakes
- 3 tablespoons sesame seeds
- Scallions, chopped (for garnish)
Instructions
- Preheat oven to 400°F (204°C) and line a baking sheet with parchment paper or lightly greased foil.
- Wash and chop cauliflower into evenly sized florets.
- Crush 2 cups tortilla chips in a sealed ziplock bag using a rolling pin or meat tenderizer, then transfer to a small bowl.
- In a large bowl, whisk together ¾ cup flour, 3 tablespoons tapioca starch, ¾ cup non-dairy milk, ½ teaspoon ground black pepper, ½ teaspoon sea salt, and ½ teaspoon garlic powder until smooth and clump-free.
- Add cauliflower florets to the batter and coat well using a spoon or spatula.
- Transfer battered florets to the bowl of crushed tortilla chips, roll to coat fully, and place on the baking sheet. Repeat until all florets are coated.
- Bake for 20-22 minutes until crispy.
- While baking, prepare the sauce by whisking together ⅓ cup coconut sugar, ¼ cup soy sauce or coconut aminos, ¼ cup pineapple juice, 1 tablespoon tapioca starch, 1 mashed garlic clove, ½ teaspoon ground ginger, and ¼ teaspoon crushed red pepper flakes in a bowl or measuring cup.
- Remove cauliflower from oven, let cool slightly, then dip each floret in the sauce to coat fully and return to the baking sheet.
- Bake coated cauliflower for an additional 5 minutes.
- Remove from oven, sprinkle with 3 tablespoons sesame seeds and chopped scallions, and serve immediately.
Notes
- Use gluten-free flour and soy sauce for a gluten-free version.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven to restore crispiness.
- Adjust red pepper flakes for desired spice level.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350 kcal
- Sugar: 15 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 0 mg