Whole30 Spicy Garlic Cauliflower Bites
Elevate your snacking game with these Whole30 Spicy Garlic Cauliflower Bites, a bold, flavor-packed, and guilt-free appetizer that's perfect for any occasion. Crispy roasted cauliflower florets are tossed in a zesty, Whole30-compliant sauce made with hot sauce, coconut aminos, apple cider vinegar, and a touch of smoked paprika, bringing just the right amount of heat and smokiness. Infused with savory garlic and finished with a sprinkle of fresh green onions for a pop of color, these bites are a satisfying and healthy alternative to traditional wings or fried snacks. Ready in just 35 minutes, they’re easy to whip up and ideal for game-day spreads, party platters, or a spicy side dish. This mouthwatering recipe checks all the boxes for being gluten-free, dairy-free, and Paleo-friendly while delivering maximum flavor and crunch.
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Recipe Information
Ingredients
- 1 head cauliflower
- 2 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 3 tablespoons hot sauce (Whole30-compliant)
- 1.5 tablespoons coconut aminos
- 1 teaspoon apple cider vinegar
- 0.5 teaspoons smoked paprika
- 0.5 teaspoons sea salt
- 0.25 teaspoons black pepper
- 2 stalks green onions, sliced (for garnish)
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or a silicone baking mat.
Cut the cauliflower into bite-sized florets and place them in a large mixing bowl.
Drizzle the cauliflower with 1 tablespoon of olive oil, sprinkle with salt and pepper, and toss to coat evenly.
Spread the cauliflower florets in a single layer on the prepared baking sheet and roast in the preheated oven for 20-25 minutes, flipping halfway through, until golden brown and crispy at the edges.
While the cauliflower is roasting, prepare the spicy garlic sauce. In a small saucepan, heat the remaining 1 tablespoon of olive oil over medium heat.
Add the minced garlic to the pan and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Stir in the hot sauce, coconut aminos, apple cider vinegar, and smoked paprika. Let the sauce simmer for 2-3 minutes, then remove it from heat.
Once the cauliflower is done roasting, transfer it back to the large mixing bowl.
Pour the spicy garlic sauce over the cauliflower and toss until all pieces are well coated.
Transfer the coated cauliflower to a serving dish, garnish with sliced green onions, and serve immediately.
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2783 mg | 121% | |
| Total Carbohydrate | 41.7 g | 15% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 17.3 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 2023 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
