Cauliflower Florets Sriracha Bites

Cauliflower Florets Sriracha Bites

Prep time 20 mins

Cook time 40 mins


  • head of cauliflower cut into small florets
  • 2 tablespoon corn starch


  •   cup vegan mayonnaise
  • 1-2 tablespoon sriracha *
  • Juice of 1 lime
  • 2 tablespoon maple syurp
  • tablespoon coconut sugar 
  • 2 tablespoon coconut aminos or light soy sauce
  • teaspoon garlic
  • teaspoon onion
  • 1 teaspoon paprika  


  • Sesame seeds
  • Cilantro chopped




  • Preheat oven to 425 F/ 220 C.


  • Whisk all sauce ingredients in a large bowl until smooth.


  • Cut cauliflower into small florets, and wash and dry them thoroughly.


  • Dust florets with corn starch (you can use a small fine mesh sieve for that), then add them to the sauce. Use a spatula to make sure everything is evenly coated.


  • Spread them on a lined baking sheet and bake bites for 30-40 minutes. After every 10-15 minutes, toss them around and coat them with any of the “run off” sauce. Since they’re not dipped in batter, they won’t get crispy like cauliflower wings, but they should be a little charred, and deliciously caramelized from the sauce.


  • Top with sesame seeds and cilantro and enjoy them on a salad, as a taco or burrito filling, or with rice or noodles.


  • Add more or less sriracha to your preference. For a less sweet sauce, scale back to 1 tbsp maple syrup or omit the coconut sugar.



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