Baked Thai Chili Cauliflower Bites
These Baked Thai Chili Cauliflower Bites are a delicious plant-based twist on a popular appetizer, inspired by the iconic dish at Vancouver’s Meet on Main. Sweet, spicy, and slightly crispy, these cauliflower bites are perfect for snacking, sharing, or adding to a meal. By baking instead of frying, this recipe keeps things lighter without sacrificing flavor. The optional Coco Loco Peanut Sauce takes it to the next level for dipping!
Why You’ll Love Baked Thai Chili Cauliflower Bites
- Bold Sweet & Spicy Flavor: A delightful balance of sweet, spicy, and umami.
- Healthier Alternative: Baked instead of fried, with fewer calories.
- Perfect for Sharing: Great for appetizers, parties, or as a side dish.
- Simple Ingredients: Pantry staples and fresh cauliflower.
- Versatile: Serve with or without the creamy Coco Loco Peanut Sauce.
What You Need to Make Baked Thai Chili Cauliflower Bites
For specific ingredient amounts, see the recipe card below.
- Sauce Ingredients: Dark brown sugar, chili garlic sauce, maple syrup, toasted sesame oil, soy sauce or tamari, ginger powder.
- Coating Ingredients: Panko bread crumbs (regular or gluten-free), cornmeal, white sesame seeds.
- Cauliflower Bites: Fresh cauliflower florets, cooking spray, scallions, optional Coco Loco Peanut Sauce.
How to Make Baked Thai Chili Cauliflower Bites
- Preheat and Prepare
Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper and spray lightly with cooking spray. - Make the Sauce
In a large bowl, whisk together the brown sugar, chili garlic sauce, maple syrup, sesame oil, soy sauce, and ginger powder until smooth and well combined. - Prepare the Coating
In a separate bowl, mix the panko, cornmeal, and sesame seeds. - Coat the Cauliflower
Add the cauliflower florets to the bowl with the sauce, tossing to ensure each piece is coated. Gradually add the dry coating in three parts, tossing each time, until the cauliflower is evenly coated. - Bake
Place the coated cauliflower florets on the prepared baking sheet and spray them lightly with cooking spray. Bake for 15 minutes, flip the pieces, then bake for an additional 15 minutes, or until golden brown and crispy. - Serve
Transfer the cauliflower bites to a serving dish, garnish with sliced scallions and extra sesame seeds. Serve with Coco Loco Peanut Sauce if desired.
Tip
Save the white parts of the scallions and cauliflower stalks for making a vegetable broth, or store them in the fridge to add a flavorful crunch to salads and other dishes.
Coco Loco Peanut Sauce (Optional)
Ingredients:
- ¾ cup canned coconut milk, shaken
- ¼ cup maple syrup
- 2 tablespoons soy sauce or tamari
- Juice of ½ lime
- 1 tablespoon seasoned rice vinegar
- 1 tablespoon toasted sesame oil
- ½ cup creamy peanut butter
- 1 tablespoon chili garlic sauce
- ½ teaspoon ginger powder
- ½ teaspoon garlic powder
- ¼ teaspoon sea salt
Instructions:
Blend all ingredients in a blender until smooth and creamy. Serve with the cauliflower bites for a delicious dipping sauce.
Commonly Asked Questions
Can I use a different coating for gluten-free options?
Yes! Use gluten-free panko, or substitute crushed rice crackers for a crunchy, gluten-free coating.
How spicy are these bites?
The chili garlic sauce adds mild heat. Adjust the amount based on your spice preference.
Can I use another vegetable?
Absolutely! Try broccoli, Brussels sprouts, or zucchini for a different flavor and texture.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to regain crispiness.
What can I serve with these bites?
Serve them as a side, snack, or add them to a Buddha bowl. They pair well with rice, noodles, or salads.
Baked Thai Chili Cauliflower Bites Recipe – Sweet, Spicy & Vegan
Ingredients
Sauce:
- ¼ cup 38 g dark brown sugar
- 1 tablespoon 15 ml chili garlic sauce
- 1 tablespoon 20 g maple syrup
- 1 tablespoon 15 ml toasted sesame oil
- 2 tablespoons 28 ml soy sauce or gluten-free tamari
- ¼ teaspoon ginger powder
Coating:
- ½ cup 25 g panko or gluten-free panko bread crumbs
- ¼ cup 35 g yellow stone-ground cornmeal
- 2 tablespoons 16 g white sesame seeds, plus more for sprinkling
Cauliflower:
- 4 cups 528 g cauliflower, cut into small bite-sized florets
- Cooking spray
Garnish:
- 2 scallions thinly sliced
- Additional sesame seeds for sprinkling
- Coco Loco Peanut Sauce optional, see separate recipe
Instructions
Preheat the Oven
- Preheat your oven to 400°F (200°C) or gas mark 6. Line a large sheet pan with parchment paper and lightly spray it with cooking spray.
Prepare the Sauce
- In a large bowl, combine the dark brown sugar, chili garlic sauce, maple syrup, toasted sesame oil, soy sauce, and ginger powder. Whisk until well combined and smooth.
Prepare the Coating
- In a separate bowl, mix together the panko bread crumbs, cornmeal, and sesame seeds until evenly combined.
Coat the Cauliflower
- Add the cauliflower florets to the bowl with the sauce. Toss thoroughly to coat the cauliflower, ensuring the sauce reaches all the nooks and crannies of each floret.
- Add one-third of the dry breadcrumb mixture to the bowl and toss to combine.
- Add half of the remaining breadcrumb mixture and toss again.
- Finally, add the rest of the breadcrumb mixture and toss until the cauliflower is evenly coated.
Bake the Cauliflower
- Transfer the coated cauliflower florets to the prepared baking sheet, spacing them out evenly. Lightly spray the cauliflower with cooking spray. Bake for 15 minutes, then flip the cauliflower pieces and bake for another 15 minutes, or until they are golden brown and starting to crisp.
Serve
- Transfer the baked cauliflower bites to a serving dish. Sprinkle with thinly sliced scallions and additional sesame seeds as desired. Serve hot with Coco Loco Peanut Sauce (if using) for dipping.