Key Ingredients
- Cauliflower: Cauliflower is naturally nutty, and baking enhances the earthy flavor. Cut one small head of cauliflower into florets, or save time with a bag of pre-cut florets from the grocery store. Whichever option you choose, trim the stems and slice the florets into bite-sized pieces for even cooking.
- Egg: Bind the breading to the cauliflower with eggs to create a crispy coating.
- Cornstarch: Whisk a little cornstarch into the egg mixture to give the veggies a crispy texture.
- Keep the seasoning simple so you can easily toss or dip the veggies into your favorite sauces without altering the flavor. You only need panko breadcrumbs, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, dried thyme, and red pepper flakes to season the crispy cauliflower bites.
- Oil: Prepare a wire rack with cooking spray to prevent the cauliflower pieces from sticking.
Additions and Substitutions
The crispy cauliflower bites taste delicious, or you can toss them with hot buffalo sauce to replace regular chicken wings or experiment with your favorite sauces:
- Homemade Buffalo Sauce
- Honey Lemon Pepper Sauce
- Raspberry Chipotle BBQ Sauce
- Nando’s Peri Peri Sauce
- Carolina Gold BBQ Sauce
- Honey Sriracha Sauce
- Pineapple Barbecue Sauce
Try making other vegetables the same way; Brussels sprouts or broccoli would taste amazing!
How to Make Crispy Cauliflower Bites
The full recipe with measurements is in the recipe card below.
Step 1: Preheat the oven to 425°F (218°C) and line a rimmed baking sheet with parchment paper or a wire rack. Cut the cauliflower head into bite-size pieces, pat them dry with paper towels, and transfer them to a large bowl.

Step 2: Prepare your dredging station by whisking the eggs and cornstarch in a small bowl. Then, combine the panko bread crumbs, salt, pepper, garlic powder, onion powder, paprika, dried thyme, and red pepper flakes in a shallow bowl or plate.

Step 3: Dip the cauliflower into the egg mixture and shake off any excess. Transfer it to the panko mixture and press the cauliflower on all sides to coat. Set it on the prepared baking sheet and repeat with the remaining ingredients.

Step 4: Bake for 20-25 minutes until the florets turn golden brown and crispy.

Step 5: Remove the cauliflower bites from the oven and let them cool for 5 minutes before serving.

Air Fryer Buffalo Cauliflower Bites
Depending on the size of your air fryer, you may need to make this recipe in batches.
- Preheat the air fryer to 375°F (190°C). Then, prepare the air fryer basket with cooking oil spray.
- Arrange the coated florets in the basket in a single layer.
- Cook for 15 minutes, tossing the crispy cauliflower bites halfway through to ensure even cooking.
Cooking Tip
Shake the air fryer basket halfway through to encourage the vegetables to cook evenly. My air fryer gives me a helpful notification to remind me.

Expert Tips
- Cut the cauliflower florets the same size to ensure they cook at the same rate.
- Use one hand for the egg mixture and one for the panko to avoid build-up on your hands. You can also use spoons to coat the veggies and keep your hands mess-free
- Arrange the cauliflower in a single layer with a little space between the florets, making them nice and crispy.
- It’s important to keep your oven hot, around 425°F (218°C) to create a crispy exterior while maintaining a tender interior.
- If you decide to coat the cauliflower with sauce, the panko mixture will absorb most of the sauce. I recommend serving your sauce on the side or lightly tossing the cauliflower pieces with the sauce to preserve their crispiness.
If you enjoy the crispy cauliflower snack, try more appetizer recipes!

Serving Suggestions
These breaded cauliflower bites are a tasty alternative to classic chicken wings and a great vegetarian option for a cookout, big game, or Super Bowl party!
Toss crispy cauliflower bites in different sauces and serve them with carrot and celery sticks, blue cheese dressing, ranch dressing, or a Polish garlic sauce called sos czosnkowy. The bites are perfect for dipping. Pair them with chili aioli, sugo al pomodoro, ancho chili aioli, chipotle lime sauce, BBQ aioli, or gochujang aioli.
Make the crispy cauliflower a main meal by using it as a filling for wraps, corn tortillas, or a warm pita. Add them to salads or feature them in a protein bowl with a side of whole grains and all your favorite toppings.
What To Do With Leftovers
- Refrigerate: Store the leftovers in an airtight container for 2-3 days. I recommend leaving the sauce off of the cauliflower bites if you want to save them for later since the sauce will prevent the vegetables from staying crispy.
- Reheat: Warm the leftovers in the oven or air fryer for 5 minutes at 375°F (190°C) to keep them crispy. You can heat them in the microwave, but they will lose their crispiness.
Frequently Asked Questions
Why are my cauliflower bites not crispy?
There are a few measures you can take to ensure your cauliflower bites stay crispy.
1. Pat dry the cauliflower florets to remove excess moisture before coating them in the batter and panko mixture.
2. Let any excess egg mixture drip from the cauliflower pieces before coating them with the breading.
3. Aim for a thin coating of the panko mixture. If the batter or coating is too thick, it can cause the cauliflower to steam rather than become crispy.
4. Arrange the cauliflower in a single layer with space in between so the air can circulate more evenly.
5. You may be tempted to lower the oven temperature so you can cook the vegetables with other appetizers. However, the high temperature will help you achieve the desired crispness.
6. Serve the sauce on the side or lightly toss the vegetables. Otherwise, the panko will absorb most of that sauce, making it less crispy.
More Vegetables Side Dishes:

Crispy Cauliflower Bites
- Small Bowl
- Shallow Bowl or Plate
- 1 head cauliflower, cut into bite-size florets
- 1 tablespoon cornstarch
- 2 large eggs
- 1 cup panko breadcrumbs
- 1 teaspoon kosher salt
- 1 teaspoon coarse black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon red pepper flakes
- Preheat the oven to 425°F (218°C) and line a rimmed baking sheet with parchment paper or a wire rack. Cut the cauliflower head into bite-size pieces, pat them dry with paper towels, and transfer them to a large bowl.
- Prepare your dredging station by whisking the eggs and cornstarch in a small bowl. Then, combine the panko bread crumbs, salt, pepper, garlic powder, onion powder, paprika, dried thyme, and red pepper flakes in a shallow bowl or plate.
- Bake for 20-25 minutes until the florets turn golden brown and crispy.
- Remove the cauliflower bites from the oven and let them cool for 5 minutes before serving.
- Cut the cauliflower florets the same size to ensure they cook at the same rate.
- Use one hand for the egg mixture and one for the panko to avoid build-up on your hands. You can also use spoons to coat the veggies and keep your hands mess-free
- Arrange the cauliflower in a single layer with a little space between the florets, making them nice and crispy.
- It’s important to keep your oven hot, around 425°F (218°C) to create a crispy exterior while maintaining a tender interior.
- If you decide to coat the cauliflower with sauce, the panko mixture will absorb most of the sauce. I recommend serving your sauce on the side or lightly tossing the cauliflower pieces with the sauce to preserve their crispiness.