If you’re looking for a tasty and healthy side dish or maybe even an appetizer, my Baked Breaded Cauliflower Bites with Sriracha Peanut
Baked Breaded Cauliflower Bites are crunchy on the outside and soft on the inside. The Blue Diamond Nut-Thins have a nutty taste and adds a nice earthy flavor. I like contrast in my food so I made a creamy peanut
For the dipping sauce I used creamy peanut
Blue Diamond Nut-Thins are wheat and gluten-free. These crackers are delicious. They’re a great alternative for any breaded food instead of flour or panko if you want to stay gluten or wheat free.
Baked Breaded Cauliflower Bites Tips
- Cut the cauliflower in even sizes, this will ensure every piece cooks evenly.
- The breading will adhere better if the cauliflower is dry.
- Instead of crushed Blue Diamond Nut-Thins, you can use any crushed cracker, regular bread crumbs or panko bread crumbs as the coating. *However, it may no longer be gluten-free.
- Test the cauliflower for doneness by inserting a fork into one floret. If it pierces easily, they are cooked. If it’s firm, allow to roast 5 more minutes and test again.
- The Sriracha is optional, it’s a good sauce without the Sriracha. Add none, a little or a lot depending on how you like it.
How to choose a good head of cauliflower
- Cauliflower should be firm and tightly closed
- White cauliflower should be pale with no soft or mushy parts and no dark spots
- A head of cauliflower will feel heavy for its size
- Ideally, the cauliflower heads will have a few green leaves attached
- Overall, the cauliflower head should look fresh and vibrant
Baked Breaded Cauliflower Bites
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- 1 head cauliflower cut into bite sizes
- 1 box Blue Diamond Nut-Thins crackers
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 eggs beaten
- 1/4 cup hot water
- 1/3 cup creamy peanut butter
- 2 tablespoon rice vinegar
- 1 teaspoon agava
- 1 teaspoon soy sauce
- 1/2 teaspoon freshly ground ginger
- 1 teaspoon Sriracha hot sauce more or less depending on how hot you like it
- Heat oven to 450 degrees F. Line a sheet tray with parchment paper or aluminum foil.
- Wash cauiflower and pat dry. Cut into pieces.
- Add Blue Diamond Nut-Thins to a food processor and pulse until crackers are chopped into breadcrumb size pieces.
- Add flour, salt and pepper to one small bowl and stir together.
- Add 2 eggs to another small bowl and beat.
- Add choped crackers to another small bowl.
- Use the stem of cauliflower to hold, dip the floret first in the flour, then into the egg and finally into the crushed Blue Diamond Nut-Thins.
- Place on a sheet tray so that they're not touching.
- Repeat process with all the cauliflower.
- Bake at 450 degrees 30 minutes.
- Meanwhile, mix sauce.
- Heat water and add to peanut butter, rice vinegar, agava, soy, ginger and hot sauce. Stir until smooth. Allow to sit and it will thicken.
- Remove cauliflower from oven and serve immediately with Peanut Butter Sriracha Sauce