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Crispy Breaded Cauliflower

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This crispy breaded cauliflower is a crunchy, flavor-packed appetizer or side dish with a salty-sweet-spicy balance. Coated in panko, cornmeal, and bold spices, then baked until golden, it’s a plant-based recipe that’s versatile, kid-friendly, and easy to make gluten-free.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Appetizer, Side Dish
  • Method: Baked
  • Cuisine: American

Ingredients

Cauliflower

Panko breadcrumbs (gluten-free if needed)

Cornmeal

Cumin

Smoked paprika

Garlic powder

Turmeric

Kosher salt

Refined coconut oil

Peanut butter (or tahini/sunflower butter for nut-free)

Maple syrup

Soy sauce, tamari, or coconut aminos

Hot sauce

Instructions

  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. Chop cauliflower into large florets and place in a large bowl.
  3. In a small bowl, mix panko, cornmeal, cumin, smoked paprika, garlic powder, turmeric, and salt.
  4. In a saucepan over medium heat, whisk coconut oil, peanut butter, maple syrup, soy sauce, and hot sauce until combined and slightly darkened, 1–2 minutes.
  5. Pour sauce over cauliflower and toss until evenly coated.
  6. Add the dry mixture in thirds, tossing to coat. Discard excess crumbs.
  7. Arrange florets on the baking sheet and bake for 30 minutes, flipping halfway.
  8. Serve immediately with your favorite dipping sauce.

Notes

  • Make nut-free by using tahini or sunflower butter.
  • Add cayenne or extra hot sauce for spicier cauliflower.
  • Skip hot sauce for a kid-friendly version.
  • Broil for 2–3 minutes at the end for extra crispiness.
  • Serve with Yum Yum sauce, ranch, spicy mayo, or barbecue sauce for dipping.

Nutrition

Find it online: https://cheftinaskitchen.com/crispy-breaded-cauliflower/