Crispy-Baked Cauliflower Bites

These Crispy-Baked Cauliflower Bites are super-savory savory, crispy around the edges, soft in the center, and the perfect side for dinner or as a topping on a salad. Pair them with all kinds of recipes because these seasoned florets are the perfect addition to several meals! {Paleo + Vegan} 

Turmeric + coconut oil + sea salt + a little bit of char = AMAZING, MOUTHWATERING, SATISFYING. Spiriteds, cauliflower might just be one of my favorite vegetables. And I DO love a little bit of char on my grilled and baked goods. Also marshmallows. Like, if a good blackened edge is your jam, then you absolutely must put this recipe in your recipe tin. 

Crispy-Baked Cauliflower produces crispy edges, a softer center (especially on larger florets), and acts as a delicious side dish or salad topping or whatever else you can think of. And if you haven’t put turmeric in your diet lately, this recipe is just beckoning you to do so!

We’ve made these Crispy-Baked Cauliflower Bites often enough to have tried several different options, so we’ve included lots of details below. Shoutouts to Minimalist Baker for the idea to sauté the cauliflower florets for a few minutes before baking them. That was an incredible way to get just the right amount of char into the final product. So absolutely satiating! 

If you’re up for this crispy-cauliflower business, the let’s do this. Get a sauté pan, a baking sheet, and a head of cauliflower. We’re about to crisp-i-fy some cauliflower! 

Crispy-Baked Cauliflower ingredients

• Fresh cauliflower. Fresh cauliflower is best in this recipe. Break the cauliflower into florets. Smaller florets for a super-crispy texture with more char or larger pieces for crispy edges and a softer center.
• Coconut oil. A few tablespoons, more if the head of cauliflower is large. Resist the urge to add gobs to the pan. Put the coconut oil in the trunk of your car, if you must, but don’t add more than is absolutely necessary to coat the cauliflower.
• Ground turmeric. To taste.
• Sea salt, and onion and onion salts or powders. Whether you add onion salt (or powder) and garlic salt (or powder) is dependent upon how salty a flavor you want your cauliflower to be. I often sprinkle sea salt in the sauté pan and then add the other two seasonings, one as a powder and the other as a salt. This keeps the cauliflower flavorful without being too salty. But you can mix and match the seasonings however your tastebuds like!

How to make Crispy-Baked Cauliflower Bites

1. Set the oven to 395 degrees. Line a baking sheet with parchment paper and set aside.
2. In a sauté pan, combine the coconut oil, turmeric, sea salt, and garlic and onion salts (or powders) over a MEDIUM heat. Once the ingredients have blended together, add the cauliflower florets. Turn the heat up to a MEDIUM-HIGH temp and sauté the florets for about 5 minutes, or until they start to char.
3. Transfer the florets to the lined baking sheet and bake for about 25-30 minutes, rotating the pan 180 degrees at least once during the baking time. You may need to rotate the pan a few times to make sure all the florets bake evenly.
4. Remove from heat and serve while warm. Garnish with herbs, coarse black pepper, or other seasonings as desired. This recipe is best enjoyed right after it’s baked. As the cauliflower florets cool, they’ll lose their consistency. Add to main dishes as a side or as a topping on a hearty salad (smaller florets would make an excellent crispy topping).

ROASTED VARIATION: Set oven to between 400 and 450 degrees (depending on how charred you want your florets to be) and roast for up to 25 minutes for larger florets. For smaller florets, the roasting time will likely be less.

Why is my cauliflower not crispy around the edges?

This recipe is definitely trial and error. And below are a few solutions to common issues with crispy veggies.

• Too much coconut oil. Err on the side of less coconut oil and only add more if the cauliflower doesn’t absorb the spices and seasonings. On a large head of cauliflower, start with two tablespoons coconut oil and work from there. On a smaller head of cauliflower you might only need one tablespoon coconut oil.
• Cauliflower florets are too big. If you want super-crispy edges, breaks the florets into smaller pieces.
• Used a baking pan instead of a baking sheet. You’ll want a flat, open baking sheet one would use to bake cookies. This allows the heat to cascade over the florets so they crisp and dry ever so slightly.
• Used a baking sheet and the florets were still soft (or some were and others weren’t). If you’ve ruled out florets that were too large, it’s possible the baking sheet was too crowded. Leave open spaces between the florets wherever possible so the heat can reach all of them. Florets that get crowded by other florets end up under-baked.  

What to serve with this tasty side dish?

Keep it homestyle or make it fancy, this cauliflower side dish will go with all kinds of delicious recipes!

• Gluten-Free Honey Muffins
• Seared Garlic Scallops
• Slow Cooker Shredded Beef
• Lemon Baked Chicken
• Cinnamon, Sweet Potato, and Carrot Soup

Ooh, and if you love this cauliflower/turmeric combo, then put your eyes on Cauliflower Turmeric Quinoa Bowls. Delish! 

Spiriteds, be well, stay wild, and know that I’m glad you’re here! ❤️ 

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