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Baked Thai Chili Cauliflower Bites Recipe – Sweet, Spicy & Vegan

These Baked Thai Chili Cauliflower Bites are sweet, spicy, and perfectly crispy! An easy, plant-based snack or appetizer with a flavorful twist.
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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.

Notes

Save the white parts of scallions and the stalks and leaves of the cauliflower for making a veggie broth or use as extra garnishes for other dishes.
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