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Final dish presentation: Beautifully plated vegan Crispy Baked Cauliflower Bites with Sticky Sweet Chili Glaze

Vegan Crispy Baked Cauliflower Bites with Sticky Sweet Chili Sauce - Easy, Flavor-Packed Party Favorite

The Flexi Vegan
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • 1 large head cauliflower, cut into bite-size florets
  • 1 cup unsweetened plant milk (almond, soy, or oat)
  • 1 tablespoon apple cider vinegar or lemon juice
  • 3/4 cup all-purpose flour (or gluten-free all-purpose blend)
  • 1/3 cup cornstarch (or arrowroot)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon black pepper
  • 2 cups panko breadcrumbs (use gluten-free if needed)
  • 1 tablespoon neutral oil (optional, for extra crispness)
  • 3/4 to 1 cup vegan sweet chili sauce
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon rice vinegar (optional, for brightness)
  • 1 teaspoon toasted sesame oil
  • 2 teaspoons sesame seeds (white or black, plus more for topping)
  • 2–3 green onions, thinly sliced
  • Lime wedges, for serving (optional)

Instructions
 

  • Preheat and prep: Heat oven to 425°F (220°C). Line two baking sheets with parchment paper and lightly oil or spray.
  • Make vegan “buttermilk”: Stir plant milk with vinegar or lemon juice and let sit 2 minutes to thicken slightly.
  • Whisk the wet batter: In a bowl, whisk flour, cornstarch, garlic powder, onion powder, salt, and pepper. Pour in the buttermilk and whisk until smooth and thick, like pancake batter.
  • Set up the breading station: Add panko to a shallow bowl. If using, drizzle with 1 tablespoon oil and toss to coat for extra golden color.
  • Coat the cauliflower: Dip each floret into the batter, let excess drip off, then roll in panko. Place on prepared sheets, leaving space between pieces.
  • Bake until crisp: Bake 20 minutes, flip, then bake another 10–15 minutes until deeply golden and crunchy.
  • Make the sticky sauce: In a skillet over low heat, warm sweet chili sauce with soy sauce, rice vinegar (if using), sesame oil, and sesame seeds until glossy and slightly thickened, 2–3 minutes.
  • Toss and finish: Add hot cauliflower to a large bowl, pour over the sauce, and toss gently to coat. Top with more sesame seeds and sliced green onions.
  • Serve: Enjoy right away with lime wedges. Great with toothpicks or over steamed rice.