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Sweet and Spicy Baked Cauliflower Bites
Prep Time
35 mins
Cook Time
20 mins
Total Time
55 mins
Course: Appetizer, Main Course, Starter
Cuisine: American, Asian
Keyword: Cauliflower
Servings: 4 people
  • 1 Large Head of Cauliflower
  • 190 g Panko Crumbs See above recipe for Gluten Free option
  • 3 Eggs only use 2 eggs if your cauliflower is medium sized
  • 1 Tbsp Epicure Asian Seasoning optional
For the Sauce:
  • 1/3 Cup Hoisin Sauce See above recipe for Gluten Free option
  • 1/2 Cup Sriracha
  • 4 Cloves Garlic finely chopped
  • 1 Tbsp Fresh Ginger finely chopped
  • 1/2 Cup Honey
  • 1 tsp Cornstarch
  • 2 Tbsp Paprika
  1. Pre-heat Oven to 350°C.

  2. Wash and prepare the cauliflower. Tear into bite-sized pieces.
  3. Whisk eggs in a bowl and set aside.
  4. In a separate bowl, add your Panko and Asian Seasoning (optional). Mix together.

  5. Dip the cauliflower bites into the egg mixture. I suggest tossing a handful of cauliflower bites in at a time to make this process quicker.
  6. Press the cauliflower bites into your Panko crumbs. Make sure that the bites don't have too much egg on them before being crumbed, otherwise it won't crisp up nicely in the oven.
  7. Once crumbed, place the bites on a foil-lined baking sheet.
  8. Bake for 15-20min.
  9. While the bites are in the oven, start making your sauce. Add all remaining ingredients into a saucepan and heat on medium-high until bubbling.
  10. Whisk continuously so that the cornstarch dissolves completely and your sauce doesn't burn.
  11. After the sauce is bubbling, turn the heat down to a lower setting. Keep stirring until thickened.
  12. Once it's the right consistency, set it aside to cool.
  13. Take out the cauliflower bites when done. They should be a golden brown colour. If not, pop them in for a few more minutes or until they reach a golden brown colour.
  14. Now you can either fully coat your bites by tossing them all into the prepared sauce OR you can serve the sauce on the side as a dip.
Recipe Notes


  • Garnish fully coated bites with a thinly sliced scallion and sesame seeds.
  • Before crumbing the cauliflower, try crushing the Panko crumbs a little. This will help it stick to the cauliflower more easily.