Crispy Cauliflower Bites (Easy Weeknight Appetizer Recipe)
These crispy cauliflower bites are crunchy on the outside, tender on the inside, and paired with a creamy garlic-dill yogurt sauce. Perfect as a snack, appetizer, or party finger food, they’re a flavorful vegetarian option that will impress everyone at the table!
Disclosure: This post may contain affiliate links. This means I get a small commission if you decide to make a purchase through my links at no extra cost to you.
Cauliflower bites have become a popular vegetarian appetizer and snack because they’re crispy, flavorful, and versatile. Coated in a seasoned cornmeal and flour mixture and fried to golden perfection, these crispy veggie bites pair beautifully with a tangy yogurt-dill sauce. They’re ideal for game day, casual gatherings, or even a fun weeknight treat when you want to serve up bite-sized appetizers.
Why You Will Love This Recipe
- Crispy, golden bites without being greasy
- One of the easiest vegetarian cauliflower recipes you will try
- Quick to prepare, perfect for snacking or entertaining
- Flavorful garlic-dill yogurt sauce recipe included
- Can be baked or air-fried if you are avoiding deep frying
- Easy to customize with spices and dipping sauces
Ingredients
See the recipe card for the complete list of ingredients and quantities.
How To Make Crispy Cauliflower Bites
Step 1: In a medium bowl, mix yogurt, dill, garlic, and salt. Chill in the fridge while preparing the cauliflower.
Step 2: Break cauliflower into florets.
Bring a pot of water to a boil and cook the cauliflower just until slightly tender. Avoid overcooking.
Step 3: In a shallow dish, combine flour with garlic powder, smoked paprika, salt, and pepper. In another shallow dish, place cornmeal. Beat eggs in a separate dish.
Step 4: Dip each floret in flour, then egg, then cornmeal, ensuring an even coating.
Step 5: Heat oil in a deep pan to 330°F. Fry florets 1-2 minutes per side until golden brown. Drain on paper towels.
Expert Tips
- Don’t overcook cauliflower; it should be slightly tender to hold its shape.
- Fry in small batches to avoid overcrowding the pan.
- Adjust spices in the flour mixture to taste. You can also add cayenne for a bit of heat.
- Use a thermometer to monitor oil temperature and prevent soggy bites.
- You can also bake these crispy bites at 425°F for 20-25 minutes.
Serving Ideas & Variations
- Party snack: Serve alongside veggie platters and dips.
- Herb variation: Add parsley, thyme, or chives to the coating.
- Spicy version: Sprinkle cayenne pepper in the cornmeal.
- Roasted garlic yogurt: Roast garlic before mixing it into the sauce.
- Meal idea: Serve on top of a salad or grain bowl for extra crunch.
Crispy Cauliflower Bites FAQs
Yes! Bake at 425°F for 20-25 minutes, flipping halfway for even crispiness.
Absolutely! Store in the fridge for up to 2 days.
Vegetable oil, canola oil, or lard are ideal for high-heat frying.
Yes, panko will give a different texture, slightly lighter and crunchier.
Serve immediately after frying. If storing, reheat in the oven or air fryer to restore crispiness.
More Party Appetizers
- Crispy on the outside and creamy in the center, these mac and cheese bites bring everything you love about classic mac and cheese in a bite-sized, party-ready form. They hold their shape, fry up golden, and fit perfectly on any game day or weekend appetizer table. A simple, crowd-friendly snack that always goes fast.
- Crispy fried tortellini bites are the kind of appetizer that disappear fast once they hit the table. Lightly breaded and fried until crisp, they’re easy to pass around and just as easy to pair with your favorite dipping sauces. Perfect for parties, game day spreads, or casual get-togethers where finger food is the real star.
- Thin and crispy Turkish lahmacun is baked with a finely spiced lamb topping that keeps every bite flavorful and light. The flatbread slices easily for sharing or folds neatly for a casual, hands-on meal. It works just as well on a party table as it does for a relaxed dinner spread.
- This cheesy garlic pull-apart bread comes out of the oven golden, melty, and impossible to walk past without pulling off a piece. Every piece is soaked in garlic butter and filled with warm, stretchy cheese. It’s the kind of shareable appetizer that works for parties, family dinners, or any night you want something comforting on the table.
- Thinly sliced and fried until crisp, these banana chifles are a classic plantain chip with a clean, salty crunch. They fry up golden, stay light and crisp, and work just as well for casual snacking as they do on a snack board. Simple, familiar, and easy to keep reaching for.
Tried these Crispy Cauliflower Bites? Please rate the recipe and leave a comment below to let us know how they turned out. Your feedback helps others find and enjoy it too!
Crispy Cauliflower Bites
Equipment
- Large pot
- Deep skillet
- Mixing bowls
- Tongs
- Paper towels
- Thermometer (for oil) (for checking the oil temp)
Ingredients
For the Cauliflower Bites
- 1 medium head cauliflower cut into bite-sized florets
- ½ cup all-purpose flour
- 1 cup cornmeal
- 3 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
For the Yogurt Dill Sauce
- 2 cups plain yogurt
- 2 cloves garlic grated
- 1 small bunch fresh dill chopped
- Salt to taste
Instructions
- Mix together the yogurt, garlic, dill, and salt in a small bowl to make the sauce. Refrigerate while preparing the cauliflower.
- Bring a large pot of water to a boil, add the cauliflower florets, and cook for 2 to 3 minutes until slightly tender but still firm. Drain well and pat completely dry.
- Heat oil in a deep skillet to about 330℉.
- Place flour in a shallow bowl and season with garlic powder, smoked paprika, salt, and pepper. Place cornmeal in a second bowl and beat the eggs in a third.
- Dredge each cauliflower floret in the seasoned flour, dip into the beaten eggs, then coat in cornmeal.
- Fry the florets in batches for 1 to 2 minutes per side until crisp and golden brown.
- Transfer to a cooling rack or paper towels to drain. Serve warm with the chilled yogurt dill sauce.
Notes
- Patting the cauliflower dry prevents a soggy coating.
- Keep the oil at a steady temperature for even browning.
- Best served fresh; the coating softens when reheated.
- Swap dill for parsley or chives for a milder flavor.
