Cauliflower Bites

These bites are inspired by chicken bites that I always see at Super Bowl parties, and I wanted to create an alternative for vegans and gluten-free folks.

This recipe is all about the sauce, and it is finger-licking good. Enjoy them, and make sure you keep a paper towel handy. 


For the cauliflower Bites 

 1 cup all- purpose flour or GF all- purpose flour ( love the Gf jules )

 1 tablespoon cornstarch

 1 teaspoon chili powder 

1 teaspoon salt

  3 -4 cups cauliflower 

1-12 ounce ginger beer 

  Oil for deep frying 


 For the sauce 

 1 tablespoon coconut oil 

12 ounces of red enchilada sauce  ( or any store brand that’s your favorite )

1 teaspoon sriracha

3-4 dashes of vegan Worcestershire sauce ( this is also available GF) optional 


1. Clean cauliflower and cut the florets to medium size. 

2. Heat the oil for deep frying on medium heat. Combine flour, cornstarch, salt in a mixing bowl.

3. Mix and pour in the ginger beer -( if beer in unavailable you can use sprite) whisking as you go, little by little as needed, and make it thin but still thick enough to coat lump-free batter. The consistency has to be medium and not too thick or very runny. Adjust salt as needed by tasting the batter.

5. Add the Cauliflower florets to the batter in batches, coat them well.

6. When the oil turns hot enough, drop the florets one by one in the oil. The flame has to be medium initially and should be increased slightly as more cauliflower is added.

7. Reduce the flame to medium and fry until the florets turn golden and crisp. Keep stirring in between for even frying. Transfer them to a plate with kitchen tissue that would absorb the excess oil.


To make the sauce : 

8. Combine the coconut oil, enchilada sauce, siracha, and vegan Worcestershire sauce in a medium saucepan over medium heat. Melt, mix it, and cook a little while stirring. Cook on medium heat until the sauce thickens ( 3-4min )

9. Turn the stove off and check the taste. If needed, you can adjust the salt.

10. Transfer the fried cauliflower to a large bowl, pour on the sauce, and toss the bites to coat it well.

11. Heat the oven to 325 f, put the cauliflower on the pan, and bake for 5 to 10 minutes.​

12. Serve it piping hot !! 


Latest Comments

  • Neha's Vegan Kitchen on Vegan Kadhi: “Hello there! I include lemon when the vegan curd isn’t tangy enough—adding it to the blender when mixing works best.…Nov 9, 01:43
  • NJ on Vegan Kadhi: “When is lemon to be added in the kadhi? And the picture shows sesame and nigella seeds – are those…Sep 19, 14:32
  • Payal Chatterjee on Chickpea Flour Tofu Curry – Burmese Tofu Curry: “I tried this recipe, but substituted cashews with peanuts, worked pretty well! It was yummy, will surely make it again…Aug 12, 01:17