You know the feeling when you discover a recipe that's so good, you just can't gate-keep it? That's exactly how I feel about these Sweet and Sour Crunchy Cauliflower Bites. They're made from tender cauliflower that's coated in tortilla chips, baked, and topped with a saucy sweet and sour sauce. This recipe comes directly from my debut cookbook, and I know you're going to love it!
Ingredients
For the Cauliflower Bites:
- 1 Large Cauliflower chopped into florets
- 2 Cups Crushed Tortilla Chips
- ¾ Cup Flour you can use either conventional wheat flour or gluten-free flour here!
- 3 Tablespoons Tapioca Starch or Arrowroot Starch or Cornstarch
- ¾ Cup Non-Dairy Milk
- ½ Teaspoon Ground Black Pepper
- ½ Teaspoon Sea Salt
- ½ Teaspoon Garlic Powder
For the Sauce:
- ⅓ Cup Coconut Sugar
- ¼ Cup Soy Sauce or Coconut Aminos
- ¼ Cup Pineapple Juice I recommend using the juice from a can of pineapple
- 1 Tablespoon Tapioca Starch or Arrowroot Starch or Cornstarch
- 1 Clove Garlic mashed
- ½ Teaspoon Ground Ginger
- ¼ Teaspoon Crushed Red Pepper Flakes
- 3 Tablespoons Sesame Seeds
- Scallions for garnishing
Instructions
- To make this cauliflower, start by preheating your oven to 400 F.
- Next, line a baking sheet with parchment paper or greased foil. You can grease the foil lightly with oil or butter.
- Next, prepare the cauliflower. Wash and chop the cauliflower into florets that are roughly the same size.
- Then, prepare the tortilla chips by crushing them. You can do this by placing them into a ziplock bag, sealing the top, and using a rolling pin or meat tenderizer to crush them into small pieces. Once the tortilla chips are crushed, transfer them to a small bowl and set them aside.
- Next, prepare the batter- add the flour, starch, non-dairy milk, black pepper, sea salt and garlic powder to a large bowl and whisk to combine, making sure that there are no clumps.
- Add the cauliflower into the batter and use a spoon or spatula to coat them well.
- Then, transfer the cauliflower to the bowl with the tortilla chips and roll them around until they're fully coated. Transfer the coated florets to the baking sheet, then repeat until all of the cauliflower has been coated.
- Transfer the tray into the oven and allow the cauliflower to bake for 20-22 minutes.
- While the cauliflower is baking, prepare the sauce by adding all of the sauce ingredients to a large measuring cup or bowl and whisk until they're fully combined.
- Once the cauliflower is done, remove the baking sheet from the oven and allow the cauliflower to cool slightly.
- Then, dip each floret into the sauce, swirling it around until it's fully coated. Return the coated cauliflower to the baking sheet and repeat until all of the cauliflower has been coated in the sauce.
- Once they're done, return the cauliflower back to the oven and bake them for an additional five minutes.
- Once the five minutes is up, remove them from the oven and garnish with chopped scallions. Serve immediately and enjoy!
Calories: 580kcal | Carbohydrates: 94g | Protein: 14g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 1408mg | Potassium: 919mg | Fiber: 9g | Sugar: 17g | Vitamin A: 222IU | Vitamin C: 108mg | Calcium: 227mg | Iron: 4mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
S
H
A
R
E
H
A
R
E
