Baked Breaded Cauliflower Recipe {with Sriracha Mayo Dipping Sauce}

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Baked Breaded Cauliflower Recipe with Sriracha Mayo dipping sauce.  Baked, not fried and so easy to make! These are great to make as a snack, an appetizer, side, or even a meatless main dish!

This Baked Breaded Cauliflower Recipe will give you little bites of happiness.  They have a slightly sweet and salty, crispy exterior from the shredded coconut and seasoned panko mixture.  The inside is soft and creamy. 

By themselves, these crispy breaded cauliflower are fantastic.  Dipped in the Sriracha Mayo?  Utter Happiness!  They are also good for you since they’re baked, not fried!  Easy to make, easy to eat, they are a must-try! 

Serve as an appetizer, a side or as a main dish with Cilantro Lime Quinoa or a Mesclun Salad with Honey Shallot Vinaigrette.

Cauliflower Has Lots of Fiber & Vitamins  

A few years ago I received my Certification in Nutrition and Healthy Living from Cornell University because I wanted to increase my knowledge of how food can nourish our bodies. 

Cauliflower is one of my favorite vegetables. It’s not only versatile, it’s a great low-carb food full of health benefits!  While it’s low in carbs, it’s high in Fiber and contains so many vitamins and minerals.  It also contains important Antioxidants.  

Cauliflower is a Cruciferous Veggie, just like Broccoli and Kale, which we all know are extremely good for us. So, don’t forget about cauliflower!  Try these other delicious and healthy Cauliflower recipes:

• Super Cheesy Cauliflower Rice
• Korean Rice Bowl with Lentils & Cauliflower
• Green Cauliflower Cream Fettuccine
• Cauliflower Steaks & Quinoa Risotto
• Spiced Cauliflower Rice with Beef Filet

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

Simple Ingredients and Substitutes

• Head of cauliflower – You can buy the florets, but they are not as fresh. So, I recommend buying the whole head of cauliflower and then cutting the florets off.
• Shredded Unsweetened Coconut – You can leave this out if you want, but it adds a wonderful coconut flavor and crisps up beautifully with the breadcrumbs. If you do eliminate the ¾ cup of shredded coconut, you can replace that volume in the breading with ¾ cup panko breadcrumbs (increasing to 1 cup total panko in this recipe) or even parmesan cheese.
• Panko breadcrumbs – Make sure to buy unseasoned breadcrumbs. If you don’t have panko, you you can use regular bread crumbs. You can also make your own breadcrumbs by toasting up bread and then pulsing it in a food processor.
• Garlic Powder – I prefer powder over fresh as it mixed in better with the breadcrumbs. If you don’t have garlic powder, you can substitute onion powder, paprika, chili powder, or even dried powder mustard. The key is bringing in another flavor element. You can of course leave this extra flavor out.
• Fresh Italian Parsley – This is mostly for color. You can substitute other fresh herbs, such as cilantro, dill, basil, or oregano. You can also use dried parsley, chives, oregano, or basil.
• Mayonnaise – The Mayo is for the dipping sauce. You can substitute sour cream, plain greek yogurt, or any non-dairy plain version.
• Sriracha Sauce – Sriracha brings a bit of zip, which is amazing in this recipe. Substitutes for the heat are cayenne pepper, red pepper flakes, or any other hot sauce. You can leave it out if you want to go the mild route.
• Ketchup – Ketchup brings the sweetness and tang to the dipping sauce. If you don’t have ketchup, you can add tomato paste and a touch of honey. Or you can go a different route and add in dijon mustard.

Time Saving Prep-Ahead Steps for Cauliflower Bites

We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details)

For this recipe, you can prep the cauliflower and the coconut coating.  

I like to cut the cauliflower head into bite-size small florets that are on the larger size, so maybe 2 bites.  Then store the florets in a storage bag or container in the fridge until you’re ready to cook them. 

Make the Coconut mixture: In a medium bowl or gallon plastic bag, mix the shredded coconut, breadcrumbs, garlic powder, parsley, salt, and pepper. Store covered in the fridge until ready to cook.

Make the Sriracha Mayonnaise in a small bowl by adding the mayonnaise, Sriracha, and Ketchup. (Try my homemade Ketchup)  Whisk together until blended. Store covered in the fridge.

Cook Your Breaded Cauliflower Recipe

Preheat the oven to 400 F degrees high heat.

Beat the 3 eggs together in a bowl.  Add the egg mixture to the cauliflower florets and mix to completely coat each.  You can do this in a large bowl or in a large baggie.

Add the coconut bread crumb mixture in a second bowl.  Then transfer only a few florets at a time to dredge in coconut mix.  Or even quicker: Scoop all of the egg-coated florets to the coconut breadcrumbs all at once.  Lightly toss to coat completely and transfer to either a parchment paper lined baking sheet pan or an oiled baking tray.  Spray the breaded cauliflower florets with olive oil.

Bake 8-10 minutes one side, then flip the bites over and bake another 8-10 minutes on the other side.  They are done with they are fork tender on the inside, golden brown, and crispy on the outside.

Serve with the Sriracha Mayo and enjoy! 😍 Carrie

Baked Breaded Cauliflower Recipe FAQs

Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!