This recipe is an excellent and easy way to add cauliflower to your meals and snacks. It produces a simple, baked appetizer or side dish with two options of spicy ingredients that give these bites a great kick.
Side dish or appetizer
I joined the cauliflower bandwagon late in life, but recipes like this one or the sensational cauliflower pesto made me stay on it like I had been there forever.
I'm looking forward to simple meals that include cauliflower, so this easy side dish or appetizer is here to stay.
It originally had just one spicy mix, but I added another option after toying with it the last time I didn't have fresh ginger. I used fresh garlic and paprika, and it was so good! Where would the world be without spicy food?
If you need to up or vary your side dishes or need another recipe for game day, this is one to add. It's very flavorful yet on the wholesome aisle, so it's hard to go wrong.
Ingredient Notes
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
For both mixes:
- Cauliflower: cut pieces from a whole head. Use a sharp kitchen knife so it's easier to get medium pieces that don't crumble.
- Oil: I always use olive oil, but any type you like works.
- Mustard seeds: they will give the cauliflower a very sharp flavor. There are yellow mustard seeds and black mustard seeds, and I use both.
- Jalapeño: I use fresh jalapenos when available and jalapeño powder the rest of the time. You can use other types of spicy chiles.
- Salt and black pepper.
- Parsley or cilantro: it adds freshness and is used as a garnish.
- Lemon or lime: it adds a splash of much-needed acid to cut through the spiciness.
- Natural or Greek yogurt for the dip.
Spicy option 1:
- Ginger: fresh has a better flavor and is mellower than powder, so it's always my first choice. But you can use ground ginger if you can't find it fresh.
- Turmeric powder adds that yellow color and spiciness, but it does stain a lot, so be careful or don't use it.
Spicy option 2:
- Garlic: fresh and minced.
- Paprika: I like it smoked and medium heat. But you can also use Merken (smoked from Chile and fantastic!) or a pinch of cayenne pepper.
How to make cauliflower bites
There's not much to it; it's really a simple and tasty dish. I recommend having a good kitchen knife and remember to sharpen it to cut the cauliflower.
Spicy mix
Choose any of the two options in the recipe card below. It's just a matter of chopping, stirring and mixing.
Cut
A sharp kitchen knife is a must in my opinion, as it's the best way to get whole medium pieces. Do it carefully if it's your first time until you get the hang of how to cut the cauliflower so it doesn't crumble too much.
Mix
Lightly stir the flavored oil mixture with the cauliflower pieces after drizzling it. Be careful not to crumble the vegetables.
Roasting
- A medium oven is the sweet spot where the veggies will roast and cook simultaneously. For the last 5-10 minutes, you can use a higher temperature if you want them extra roasted or more charred.
- Olive oil is a must for me, but you can use any oil you want.
- Salt and pepper: even if you don't use other flavorings, these two will elevate and concentrate the flavors.
Bake
Roast the bites as crisp or brown as you want to, but be careful they don't soften too much, or the pieces will not hold when dipped.
Serving
Splash of citrus juice: both lime or lemon juice work with this dish. I like lime when using cilantro and lemon for parsley. But that's me, and I sometimes use what I have at home.
Yogurt dip is my favorite way of serving it because it's fresh and perfect to counteract the hot cauliflower.
Other dip ideas:
- Roasted garlic aioli.
- Mayonnaise.
- Regular or spicy ketchup.
- Tzatziki: a cucumber yogurt dip.
- Regular ranch dressing or avocado ranch dip: this last one is good for the garlic and paprika option.
Related recipes you might like:
One last thing
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Spicy Cauliflower Bites (roasted)
Ingredients
For both spicy mixes:
- 2 tablespoons olive oil
- 1 tablespoon mustard seeds, black and yellow, or just one type
- ½ medium fresh jalapeño pepper, seeded and minced
Spicy mix 1:
- 1 teaspoon minced peeled fresh ginger
- ½ teaspoon turmeric powder, optional
Spicy mix 2:
- 1 teaspoon minced garlic
- ¼ teaspoon smoked paprika, as hot or mild as you want
For the cauliflower:
- 1 whole cauliflower, cut into florets
- ½ teaspoon salt, or to taste
- ⅛ teaspoon freshly ground black pepper, or to taste
- 1 tablespoon fresh lemon juice, or just squeeze half a juicy lemon over the baked cauliflower
- 1 tablespoon chopped fresh parsley or cilantro, to garnish before serving
Yogurt dipping sauce:
- 1 cup Greek yogurt
- ¼ teaspoon salt
- large pinch black pepper
- 2 tablespoons olive oil
- 1 tablespoon chopped parsley, or cilantro
Instructions
- Preheat oven to 350ºF (180ºC).
- In a small bowl, combine 2 tablespoons olive oil, 1 tablespoon mustard seeds and ½ medium fresh jalapeño pepper, finely minced.
- If using spicy mix 1, add 1 teaspoon minced peeled fresh ginger and ½ teaspoon turmeric powder and stir to mix well. If using spicy mix 2, add 1 teaspoon minced garlic and ¼ teaspoon smoked paprika and stir to mix well.
- Cut 1 whole cauliflower into florets with a sharp kitchen knife. Try to get medium pieces that don't crumble. On a large baking dish, toss them with the flavored oil.
- Season with ½ teaspoon salt and ⅛ teaspoon freshly ground black pepper, or to taste, and spread on an even layer.
- Roast for about 30-40 minutes, or until lightly browned and tender. Time will vary depending on the size of the cauliflower pieces.
- Increase the temperature to 425°F (220°C) and roast for 10 more minutes, or until browned to your liking. Make sure the're soft but hold well when served and dipped.
- Serve hot or at room temperature with 1 tablespoon fresh lemon juice drizzled over it and 1 tablespoon chopped fresh parsley or cilantro.
For the yogurt sauce:
- Stir 1 cup Greek yogurt, ¼ teaspoon salt and large pinch black pepper in a small mixing bowl.
- Transfer to the serving bowl, drizzle with 2 tablespoons olive oil, sprinkle with 1 tablespoon chopped parsley and serve alongside the cauliflower bites.
David says
This sounds so amazing, Paula - we love cauliflower and the exotic spices are ones we have on hand, too! Time to pick up a cauliflower at the farmer's market!
Angie@Angie's Recipes says
I always love to use turmeric to my roasted veggies. This is a simple yet delicious side dish.