Vegan Coconut Cauliflower Bites make a delicious plant based appetizer or healthy snack. The coconut breading on these golden beauties is crispy and subtly sweet, making it perfect to pair with my Chili Pineapple Sauce!
This easy recipe is my vegan take on coconut shrimp. Cauliflower is an awesomely versatile vegetable with a mild flavor and tender texture when roasted. Cauliflower’s flavor and texture make it best friends with with a crispy breading and flavorful sauce! For this coconut cauliflower bites recipe, I use a sweet and spicy Chili Pineapple Sauce and I think you’ll love it!
Since the main ingredient in this plant based recipe is cauliflower, it is low in calories and guilt-free, so it can help you lose weight! Whether you’re craving a crispy and salty mid-day snack, or looking for a game day appetizer, you will not regret cooking up these Vegan Coconut Cauliflower Bites!
How to Make Cauliflower Bites
Coconut is just one of many flavors that complements the cauliflower well. No matter which flavor you choose, the breading and roasting process is similar. Here is how to make crispy roasted cauliflower bites:
- Chop the cauliflower into florets, aka little trees.
- Prepare 3 bowls for the breading:
- Bowl 1: chickpea flour and some seasonings. In this recipe I use paprika, garlic powder, salt, and cayenne pepper.
- Bowl 2: non-dairy milk (I prefer to use Soy or Oat milk), tapioca or corn starch, and flaxmeal.
- Bowl 3: breadcrumbs (gluten free if desired), and other flavorings. This recipe obviously uses coconut. But other options include lemon pepper, nutritional yeast, garlic, or a spice blend like Cajun or Caribbean Jerk. You could even thrown in some shredded vegan cheese here…the possibilities are endless!
- Dip each cauliflower floret into the bowls in order (1,2,3). Then place on a baking sheet lined with a silicone mat or baking paper to prevent sticking.
- Lightly drizzle with a little avocado oil for extra crispy breading. Then bake at 400 degrees Fahrenheit for 15-20 minutes, or until lightly tender. Et voila!
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My love for the Cauliflower is not a secret. Each time I create a cauliflower recipe I eat at least one whole cauliflower…and I can’t feel bad about that! Check out some of my other cauliflower recipes:
Want to learn how to make more delicious vegan recipes? My cookbook, Rooted, is full of healthy, mouthwatering vegan recipes that anyone can cook and everyone will love to eat! Discover easy plant-based recipes made with everyday ingredients to keep you happy and healthy in everyday life. Click the button below to peek inside the cookbook:
Give this vegan recipe a try, brag about it to your friends (or share it if you’re nice like that), and tag me in your social media post! I would love to see it =]
Crispy Coconut Cauliflower Bites
- Total Time: 35 minutes
- Yield: 2 servings 1x
Description
Crispy Coconut Cauliflower Bites make the perfect vegan snack, or appetizer. This veggie alternative to coconut shrimp is super satisfying and addicting!
Ingredients
For the Cauliflower Bites
- 1 large cauliflower
- 1/4 cup chickpea flour
- 1/4 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp cayenne pepper
- 1/2 cup coconut milk (or other non-dairy milk)
- 1 TBSP tapioca starch (can sub corn starch)
- 1 TBSP flaxmeal
- 1/2 cup unsweetened fine shredded coconut
- 1/4 cup gluten free breadcrumbs
For the Chili Pineapple Sauce
- 2 TBSP crushed pineapple (canned or freshly minced)
- 2 TBSP pineapple juice, from the can of crushed pineapple
- 2 TBSP sweet chili sauce
- 1 TBSP plain vegan yogurt
- 2 tsp Sriracha, or other hot sauce
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Trim the leaves and stem from the cauliflower and cut into 2-inch florets.
- In a bowl, whisk together the chickpea flour, smoked paprika, garlic powder, salt, and cayenne pepper. Set aside.
- In another bowl, mix the coconut milk, tapioca starch, and flaxmeal. Set aside.
- In a third bowl, combine the shredded coconut and breadcrumbs.
- Dip each floret into the first bowl, then the second, and finally the third bowl. Place on a baking pan lined with a silicone mat or baking paper.
- Lightly drizzle or spray the breaded cauliflower bites with oil and bake at 400 degrees Fahrenheit for 15-20 minutes, or until lightly tender.
- Combine all the ingredients for the Sauce in a small bowl. Mix well.
- Once the Coconut Cauliflower Bites are ready, serve hot with the Chili Pineapple Sauce!
Notes
Thanks for trying this vegan Cauliflower Bite Recipe! Check out my eBooks for more tasty vegan recipes and subscribe to my YouTube channel. Lots of love!
- Prep Time: 15
- Cook Time: 20
