Perfect for indulging at breakfast and just as great a choice for a healthy snack, these vegan blueberry muffins are a winning choice whatever meal of the day it is. The blueberries are intermingled within the white base just so and sprinkled with yummy cinnamon sugar during baking, making these a tempting treat: touchly sweet only when still slightly warm from the oven. Since this vegan muffins recipe does not require fresh stock, you may prepare a batch against all odds with things not perishable.
Why You’ll Love This Recipe
Healthy: When most recipes tend to be messy for breakfast, this one is pretty easy and also healthy to prepare.
Addictive: Your need for an early bite in the day will be worth their warm chew.
Eat Anywhere: Even the world’s fanciest platter does hold crumbling toast likewise. A single addition of slathered syrup would be very sweet for a few minutes if you were on the road.
Set Game Day Appetizers otherwise just store them in the fridge as an early meal.
Key Ingredients
Cauliflower: The crucible of the dish, cauliflower florets roast very prettily; they get to a tender interior yet remain crisp on the outside.
Panko Breadcrumbs: Panko Breadcrumbs are airy and light to create a golden, crunchy coat.
Eggs or Hot Sauce: Eggs act as the glue, making the bread crumbs stick, while hot sauce brings an optimal heat level.
Buffalo sauce: A delicious combination of melted butter and your favorite hot sauce will deliver the tangy heat craved by those wanting Buffalo-style bites.
Parmesan Ranch Dip: A garlicky, thick, and drainful homemade ranch dressing drizzled with hot sauce over crushed Parmesan will give those cauliflower bites flavor.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Instructions:
Step 1: Prepare the Oven
Preheat your oven to 425°F (220°C).
Place a wire baking rack on top of a cookie sheet. If you don’t have a wire rack, line a baking sheet with parchment paper to prevent sticking.
Step 2: Prepare the Coatings
Egg Mixture: In a small bowl, whisk together:
2 large eggs
1 tablespoon of hot sauce (optional for a spicier kick)
Breadcrumb Mixture: In another bowl, mix:
1 cup of bread crumbs
1 tablespoon of chopped parsley
1/2 teaspoon of salt
1/4 teaspoon of black pepper
Step 3: Coat the Cauliflower
Take cauliflower florets and dip each one into the egg mixture, ensuring it is fully coated.
Transfer the floret into the breadcrumb mixture and dredge it completely, pressing gently to adhere the coating.
Use one hand for the egg mixture and the other for the breadcrumbs to avoid messiness.
Place the coated florets on the prepared baking rack or sheet.
Step 4: Bake the Cauliflower
Bake the cauliflower in the preheated oven for 15 minutes.
Flip each floret to ensure even browning.
Bake for an additional 10-15 minutes, or until the cauliflower is golden brown and crispy.
Optional: Buffalo Sauce
If making Buffalo-style bites, toss the baked cauliflower in Buffalo sauce after the initial baking.
Return the coated cauliflower to the oven and bake for an additional 5 minutes to set the sauce.
Step 5: Prepare the Herby Yogurt Dip
In a small bowl, combine:
1/2 cup plain Greek yogurt
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
1 teaspoon lemon juice
Salt and pepper to taste
Mix well and refrigerate until ready to serve.
Step 6: Serve
Serve the crispy cauliflower bites hot with the herby yogurt dip on the side.
Enjoy as a snack, appetizer, or side dish!
Serving Suggestions
Appetizer Perfection: A great appetizer dish to serve at game nights, potlucks, or dinner parties.
Health-Snack: Perfect guilt-free snack with creamy herby yogurt dipping sauce.
Main Dish: Should be served with a simple side salad or oven-roasted sweet potatoes.
Buffalo Feast: Serve alongside celery sticks and with a blue cheese dip!
Storage and Reheating
Refrigerate: Leftover cauliflower morsels should be stored tightly wrapped in fridge for up to 3 days.
Reheat: If you’re looking for a crispy finish, stick them in the oven or the air fryer at 400 F (200 C) for 5-7 minutes. Do not microwave, because it tends to turn them soggy.
Freeze: You may bread the cauliflower and freeze it; do not bake it. Lay the breaded cauliflower on a baking sheet, freeze until solid, and then transfer them into a Ziplock bag titled “Cauliflower Bites.” When cooking the frozen bites, simply bake them, adding 5-10 minutes to the total baking time.
Variations
Parmesan Love: Sprinkle in Parmesan cheese to add to the flavory depths of the crumb mixture.
Extra Spice: Be generous with the hot sauce in the egg mixture, or take it up a notch with a mildly spicy Buffalo sauce.
Asian Twist: Mix up soy sauce, honey, and a few drops of sesame oil in the bowl you are going to use to marinate.
Vegan Fingers: Substitute eggs for flaxseed or chickpea flour slurry and vegan butter for the Buffalo sauce.
Main Herbs: Sprinkle cilantro or chives over your bites for a fresh garnish.
Final Note
Best of Crispy Cauliflower Bites that are golden fried, best of both worlds- crunchy and tender for flavor. Be it untouched, BBQ sauced, or yogurt dipped, the delight is much worth the try!
Golden Crispy Cauliflower Bites
Ingredients
- 1 medium head cauliflower cut into florets
- 2 large eggs
- 1 tbsp hot sauce optional for spicier bites
- 1 cup Panko bread crumbs
- 1 tbsp fresh parsley chopped, optional
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup hot sauce for Buffalo sauce, optional
- 1/4 cup butter melted, for Buffalo sauce, optional
- 1/3 cup mayonnaise for Herby Yogurt Dip
- 1/3 cup plain Greek yogurt for Herby Yogurt Dip
- 1 tbsp fresh parsley chopped, for Herby Yogurt Dip
- 1/2 tsp dried dill for Herby Yogurt Dip
- 1/4 tsp sea salt for Herby Yogurt Dip
- 1/4 tsp black pepper for Herby Yogurt Dip
- fresh lime juice squeeze, for Herby Yogurt Dip
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or set a wire rack on top of it for even crisping.
- In one bowl, whisk together eggs and hot sauce. In another bowl, combine Panko bread crumbs, parsley, salt, and pepper.
- Dip each cauliflower floret into the egg mixture, then into the breadcrumb mixture, pressing to adhere. Place coated florets on the baking sheet or rack.
- Bake for 15 minutes. Flip the florets and bake for another 10-15 minutes until golden and crispy.
- If desired, toss baked cauliflower in melted butter mixed with hot sauce. Return to oven for 5 minutes to set the sauce.
- Mix mayonnaise, Greek yogurt, parsley, dill, lime juice, salt, and pepper in a bowl. Chill until ready to serve.
- Serve the crispy cauliflower bites hot with the yogurt dip on the side. Enjoy!
