Crispy Coconut Cauliflower Bites (Print View)

Crunchy coconut cauliflower bites make a quick, flavorful snack or starter ideal for dipping and sharing.

# Components:

→ Vegetables

01 - 1 medium head cauliflower, cut into bite-sized florets

→ Dry Seasoning Blend

02 - 1 cup all-purpose flour
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon freshly ground black pepper

→ Wet Batter Base

07 - 2/3 cup unsweetened plant-based milk
08 - 1 tablespoon olive oil

→ Crispy Coating

09 - 1 1/4 cups unsweetened shredded coconut
10 - 1/2 cup panko breadcrumbs

# Preparation Steps:

01 - Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, whisk together the flour, garlic powder, paprika, salt, and pepper.
03 - Add the plant-based milk and olive oil to the dry ingredients, whisking until a smooth batter forms.
04 - In another shallow dish, combine shredded coconut and panko breadcrumbs.
05 - Dip each cauliflower floret into the batter, allowing excess to drip off, then coat thoroughly in the coconut-panko mixture. Place on the prepared baking sheet.
06 - Bake for 22–25 minutes, flipping halfway through, until golden brown and crispy.
07 - Serve immediately with your favorite dipping sauce.

# Expert Advice:

01 -
  • Ready in just 40 minutes from start to finish
  • Uses simple pantry ingredients you likely have on hand
  • Healthier alternative to fried appetizers but equally satisfying
  • Perfect for both casual snacking and entertaining guests
  • Versatile base for different flavor variations
02 -
  • These bites are best served immediately while still hot and crispy
  • Each serving contains only 230 calories making them a lighter alternative to traditional fried appetizers
  • The recipe is naturally dairy free and can easily be made gluten free with simple substitutions
  • Perfect for meal prep just prepare the components ahead and assemble before baking
03 -
  • Always work with one hand dry and one hand wet when coating the cauliflower to prevent creating a goopy mess on your fingers
  • For maximum crispiness arrange the coated florets with space between them on the baking sheet overcrowding leads to steaming instead of crisping
  • If your coconut starts browning too quickly before the cauliflower is tender cover loosely with foil for the remainder of the baking time
  • A quick spritz of cooking spray over the coated cauliflower just before baking helps achieve an even more golden finish

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