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Crispy Thai Sweet Chili Cauliflower Bites: Easy 30-Min Recipe

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These crispy Thai sweet chili cauliflower bites are crunchy, sticky, and packed with flavor. They come together in under 30 minutes and are perfect as a game day snack, weeknight dinner side, or party appetizer.

Ingredients

Scale
  • 1 medium head cauliflower (about 2 pounds or 900g), cut into bite-sized florets
  • ½ cup rice flour (60g)
  • ¼ cup cornstarch (30g)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup cold water (120ml)
  • ⅓ cup Thai sweet chili sauce (80ml)
  • 1 tablespoon soy sauce (15ml)
  • 1 tablespoon rice vinegar (15ml)
  • 1 teaspoon sesame oil (5ml)
  • 1 clove garlic, minced
  • 1 teaspoon fresh ginger, grated (optional)
  • 2 green onions, sliced thin
  • 1 tablespoon sesame seeds
  • Fresh cilantro (optional)
  • Lime wedges for squeezing

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper and set it aside.
  2. Wash the cauliflower head and cut it into bite-sized florets (1½ to 2 inches wide). Pat them dry with a clean kitchen towel.
  3. In a large mixing bowl, whisk together the rice flour, cornstarch, garlic powder, onion powder, salt, and pepper. Pour in the cold water and whisk until smooth. The batter should be thin enough to coat the back of a spoon but thick enough to cling to the cauliflower.
  4. Add the dried florets to the bowl with the batter. Use a spatula or your hands to toss everything until each piece is evenly coated.
  5. Using your fingers or tongs, lift each battered floret out of the bowl, letting any excess batter drip off. Place them on the prepared baking sheet in a single layer with a little space between each piece.
  6. Bake for 18-22 minutes, flipping halfway through, until deep golden brown and crispy.
  7. While the cauliflower bakes, combine the sweet chili sauce, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger in a small saucepan. Bring to a gentle simmer over medium heat, then reduce heat to low and let it bubble for 2-3 minutes until it thickens slightly. Remove from heat.
  8. When the cauliflower comes out of the oven, transfer it to a large bowl. Pour the warm glaze over the top and toss gently with tongs until every piece is coated.
  9. Transfer to a serving platter, sprinkle with green onions, sesame seeds, and cilantro if using. Serve immediately with lime wedges on the side.

Notes

Don’t skip drying the cauliflower. Using ice-cold water in the batter creates a lighter, crispier coating. Toss in glaze right before serving to keep the crust crunchy. For parties, keep the baked cauliflower and glaze separate, then combine right before serving. Double the batch if feeding a crowd.

Nutrition

Keywords: cauliflower bites, Thai sweet chili, crispy cauliflower, vegetarian appetizer, gluten-free appetizer, 30-minute recipe, baked cauliflower

Find it online: https://emacrave.com/crispy-thai-sweet-chili-cauliflower-bites-easy-30-min-recipe/