After a temporary hibernation I am back again but this time with a guest post by the most enterprising Ben ( Benjamin Smith ). Ben is not new to my space. He has met you all previously with a bang on recipe. Check that out here. He is a former semi-pro cyclist and big eater. Now he is just a big eater. He writes about food and drink for lazy chefs at The Online Grill. Read on now ......
Over the past year I’ve slowly been transitioning into going vegetarian. It hasn’t been an overnight change, but rather one that has taken time while I plan ways to replace meat-based meals that I used to love.Surprisingly, one of the biggest challenges has been appetizers and snacks. And while creating things like my meatless avocado wraps have not been a problem, it’s the smaller dishes that given me the biggest headache.

I’ve been trying to create veggie-friendly snacks that take some of the things I love about the original dishes, but unleashed in a meat-free and flavorful way. See, often what I love about certain meat dishes is the sauces and spices that go with them. So as long as you can find a good substitute for the meat, then you’re in business!

And nowhere is there a better example of this than with my spicy & sweet cauliflower bites.And with it now being so close to outdoor cooking season, we’ve been creating some beautiful side dishes and appetizers to go with our experiments on our new outdoor grill. These cauliflower bites make for the perfect appetizer and opening to a vegetarian barbecued meal. They’re filling enough to keep the most impatient of guests content, while they’re coated in a light sesame oil and spice mix that gives them a beautiful spicy and nutty flavor. All finished off with some sesame seeds for a bit of crunch. Yum!
Let’s get into the recipe!

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Serves: 4 people

You will need…
  • 4 cups cauliflower florets
  • 2 whole egg whites/ use a replacer for an egg free verison 
  • 1 cup panko breadcrumbs
  • ½ tsp paprika
  • ½ tsp ground cumin
  • 1 tsp garlic powder
  • ⅓ cup low sodium soy sauce
  • ⅓ cup honey
  • 2 tbsp apple cider vinegar
  • 1 tsp sesame oil
  • 1 tsp sweet chili sauce or sriracha
  • 3 cloves garlic, minced
  • ¼ cup water
  • 1 tbsp cornstarch
  • salt and fresh ground pepper, to taste
  • toasted sesame seeds, for garnish
  • chopped green onions, for garnish
Let’s make this thing!
  • Start by preheating your oven to 400°F/200°C. Line a baking sheet or baking tray with cooking spray and set to one side.
  • In a medium bowl, combine the egg white ( replacer for an egg free version) and cauliflower until the florets are evenly covered.
  • In a separate bowl, combine the panko breadcrumbs, cumin, paprika, garlic powder, salt and pepper. Once combined, add the cauliflower floret and egg white mix. Combine thoroughly.
  • Place the florets on the baking sheet. Put in the preheated oven and cook until lightly brown and tender, about 15-20 minutes.
  • While the cauliflower is cooking, we’re going to prepare the sauce. In a skillet or frying pan, add the honey, soy sauce, sesame oil, vinegar, chili sauce and garlic. Stir all ingredients together. Simmer for 10 minutes.
  • Combine the cornstarch and water in a small mixing bowl. Stir until cornstarch has dissolved.
  • Add the cornstarch and water mix to the honey and soy sauce mix in the frying pan. Stir until thoroughly combined. Remove from heat.
  • Add cauliflower florets to a medium size bowl. Pour the cornstarch and soy sauce mix over the florets. Mix until combined.
  • Serve onto plates, garnishing with sesame seeds and green onions. Enjoy!

That was one awesome recipe. Dont you all agree? The photography is awesome and so inviting that I feel like diving in. Thanks so much Ben for your kind gesture and for contributing a bomb of a snack recipe. It was such a pleasure hosting you.


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