This spicy roasted cauliflower bites recipe is a perfect cauliflower appetizer to serve to a big crowd of people. Coated with almond flour and then a sugar-free spicy glaze, this is a delicious low carb keto recipe to try if you follow a keto diet.
INGREDIENTS FOR KETO CAULIFLOWER BITES
Cauliflower – For this recipe, you’ll need fresh cauliflower.
Almond flour and coconut flour – A blend of these two gluten-free flours is perfect as a base for keto-friendly breading for this low-carb cauliflower recipe.
Garlic powder and smoked paprika – Add some garlic powder to create a flavorful breading for our cauliflower bites. However, you can experiment and try to mix in other spices that you like. These can be freshly ground black pepper, onion powder, curry powder, and even finely grated parmesan cheese – which will provide not only a cheesy flavor, but add some extra crispiness to our oven-roasted cauliflower.
Ketchup – Use the unsweetened ketchup of your choice.
Sriracha sauce – I’m using sriracha sauce to add some spiciness to the glaze that I use to coat these healthy cauliflower bites before baking them for the second time.
Tamari soy sauce – You can also use a gluten-free soy sauce of your choice to make this roasted cauliflower recipe.
Unsalted butter – Mix unsalted butter with another spicy glaze ingredient for better emulsification. Use ghee, extra light olive oil, or avocado oil to make the glaze Paleo-friendly.
Coconut aminos – I love to use coconut aminos in sauce recipes to add a mild, sweet touch without adding processed sugars.
HOW TO MAKE HOT CAULIFLOWER BITES
Take one fresh head of cauliflower and cut it into bite-size pieces or cauliflower florets.
Then, let’s prepare our marinated shallots to be served on top of our roasted cauliflower bites. To do so, we need to combine the cubed shallots with white wine vinegar and set aside.
Next, we need to prepare the keto breading mixture. To do so, combine together the almond flour, coconut flour, garlic powder, smoked paprika, and salt to taste in a medium mixing bowl. We’re also gonna need a small bowl with two beaten eggs in it.
Dip the cauliflower in the egg mixture and shake off the excess. Then, transfer into a bowl with the dry mixture and toss around until fully coated. Place the coated cauliflower bites onto a baking sheet lined with aluminum foil or parchment paper. Repeat with the rest of the cauliflower.
Roast the coated cauliflower bites – or some call them cauliflower wings – in an oven preheated to 200C (390F) for 15-17 minutes or until they pick up a golden color.
Meanwhile, combine all sauce ingredients in a medium saucepan. Heat the mixture over medium heat until the butter has melted and the sauce starts simmering. When done, remove the saucepan from the heat and set aside.
When the cauliflower has finished baking, remove from the oven and brush our spicy glaze on the cauliflower bites; bake for an additional 10-12 minutes or until slightly browned and fork-tender.
Serve the baked cauliflower bites warm, topped with freshly chopped cilantro and marinated shallots (fish them out from the vinegar right before serving) with a dipping sauce of your choice. You can use sour cream, cheese dressing, or ranch dressing, as an example.
WHAT TO SERVE WITH SPICY ROASTED CAULIFLOWER BITES
This recipe is perfect as a roasted cauliflower snack to eat on its own, but it can also accompany meat or fish dishes. Try the roasted cauliflower florets with my OVEN-BAKED LEMON BUTTER CHICKEN THIGHS RECIPE, BRINED AND BAKED MUSTARD CHICKEN BREASTS, or GLUTEN-FREE SALMON CAKES if you prefer fish as your main dish.
MORE KETO RECIPES
Spicy roasted cauliflower bites
- Baking tray
- 1 medium (600g) head cauliflower cut into bite-size pieces
- 2 eggs, beaten
- ¾ cup (50g) almond flour
- 1/3 cup (30g) coconut flour
- 1 tsp garlic powder
- 2 tsp smoked paprika
- ½ cup (115g) unsweetened ketchup
- ¼ cup (60g) water
- 1 tbsp sriracha
- 1 tbsp coconut aminos
- 2 tbsp tamari soy sauce or other gluten-free soy sauce
- 4 tbsp (60g) unsalted butter
- 2 small shallots cubed
- 3 tbsp white wine vinegar
- Cilantro chopped
- Preheat the oven to 200C (390F).
- In a small mixing bowl, combine the cubed shallots and white wine vinegar and set aside.
- Cut the cauliflower head into bite-size pieces.
- In a medium mixing bowl, combine the almond flour, coconut flour, garlic powder, smoked paprika, and salt to taste. In another bowl, beat 2 eggs.
- Dip the cauliflower in the egg mixture and shake off the excess. Then, transfer into the bowl with the dry mixture and toss around until fully coated. Place onto a baking tray lined with aluminum foil or parchment paper. Repeat with the rest of the cauliflower.
- Bake for 15-17 minutes or until the cauliflower picks up a golden color.
- Meanwhile, combine all sauce ingredients in a medium saucepan and heat over medium heat until the butter has melted and the sauce starts simmering. Remove from the heat.
- When the cauliflower has finished baking, remove from the oven and brush the sauce on the cauliflower; bake for an additional 10-12 minutes or until slightly browned and fork-tender.
- Fish out shallots from the vinegar before using them as a topping.
- Serve the cauliflower bites warm, topped with freshly-chopped cilantro and marinated shallots with a dipping sauce of your choice.