25+ Delicious Friday Dairy-Free Appetizer Recipes for Any Occasion

Fridays are the perfect day to kick back, relax, and enjoy some delicious appetizers.

If you’re looking for creative and tasty ideas for a dairy-free spread to start your weekend off right, you’ve come to the right place.

Whether you’re hosting a small get-together, preparing for a movie night, or simply craving something light and flavorful, these 25+ Friday dairy-free appetizer recipes are sure to please.

From crunchy dips to savory bites, these recipes are packed with fresh ingredients and bursting with flavor—all without a trace of dairy.

So, get ready to indulge in mouthwatering appetizers that everyone can enjoy, no matter their dietary restrictions!

25+ Delicious Friday Dairy-Free Appetizer Recipes for Any Occasion

Whether you’re entertaining guests or enjoying a quiet night in, these 25+ dairy-free appetizers offer a wide variety of options that are both satisfying and delicious.

From crunchy veggie bites to creamy dips and zesty salsas, these recipes are designed to cater to your taste buds and keep everyone coming back for more.

With these easy-to-make appetizers, your Friday evenings will never be the same.

No matter your preferences or dietary needs, these dairy-free treats ensure that everyone can enjoy a flavorful start to the weekend.

So, gather your ingredients, get cooking, and enjoy the perfect dairy-free appetizer feast!

Spicy Avocado Hummus

This Spicy Avocado Hummus is a perfect dairy-free appetizer that combines creamy avocado with the rich flavors of hummus, all with a spicy kick. It’s a healthy and refreshing twist on the traditional hummus, making it ideal for dipping veggies or serving with pita chips at your next gathering.

Ingredients:

• 1 ripe avocado, peeled and pitted
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons tahini
• 2 tablespoons olive oil
• 1 small garlic clove, minced
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (adjust to taste)
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. In a food processor, combine the avocado, chickpeas, tahini, olive oil, garlic, lemon juice, cumin, paprika, and cayenne pepper.
2. Process until smooth and creamy, scraping down the sides as needed. Add salt and pepper to taste.
3. If the hummus is too thick, add a little extra olive oil or water to reach the desired consistency.
4. Transfer to a serving bowl, garnish with cilantro (if desired), and serve with raw veggies, pita chips, or crackers.

This Spicy Avocado Hummus is a delightful appetizer that blends the creamy texture of avocado with the heartiness of chickpeas. The bold spices give it a savory and zesty kick, making it a crowd-pleasing option for any dairy-free gathering. Its versatility allows for endless dipping possibilities, and it’s also a great addition to any charcuterie board for those seeking a healthy yet indulgent option.

Roasted Red Pepper and Tomato Bruschetta

This Roasted Red Pepper and Tomato Bruschetta is a colorful and vibrant dairy-free appetizer that’s bursting with fresh flavors. It combines roasted red peppers, juicy tomatoes, and a medley of herbs, served on crispy toasted bread. This dish is perfect for serving as a light starter at any dinner or a simple snack with a glass of wine.

Ingredients:

• 1 cup roasted red peppers, chopped (jarred or homemade)
• 2 medium tomatoes, finely diced
• 1 tablespoon extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 small red onion, finely diced
• 1 garlic clove, minced
• 1 teaspoon fresh basil, chopped
• Salt and pepper to taste
• 1 loaf of baguette or crusty bread, sliced and toasted

Instructions:

1. In a medium bowl, combine the roasted red peppers, tomatoes, red onion, garlic, and basil.
2. Drizzle in the olive oil and balsamic vinegar, then mix until the ingredients are well-coated.
3. Season with salt and pepper to taste, adjusting the flavors as needed.
4. Spoon the mixture onto the toasted bread slices and serve immediately.

This Roasted Red Pepper and Tomato Bruschetta is the perfect dairy-free appetizer to serve at a casual get-together or as an elegant starter. The combination of roasted peppers, fresh tomatoes, and tangy balsamic vinegar creates a burst of flavor, while the crispy toasted bread provides a delightful crunch. It’s a simple yet sophisticated dish that’s sure to impress your guests.

Crispy Chickpea Bites with Lemon Tahini Dip

These Crispy Chickpea Bites with Lemon Tahini Dip are a fun and crunchy dairy-free appetizer that everyone will love. The chickpeas are roasted until golden and crispy, then served with a tangy and creamy tahini dip. It’s a protein-packed snack that’s perfect for dipping or enjoying on its own.

Ingredients:

• 2 cups canned chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup tahini
• 1 tablespoon lemon juice
• 1 tablespoon water
• 1 teaspoon maple syrup or agave (optional)
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Pat the chickpeas dry with a paper towel, removing any loose skins.
3. Toss the chickpeas with olive oil, paprika, garlic powder, salt, and pepper until evenly coated.
4. Spread the chickpeas in a single layer on the baking sheet and bake for 25-30 minutes, shaking the pan halfway through, until they are crispy and golden.
5. While the chickpeas are roasting, make the lemon tahini dip by whisking together the tahini, lemon juice, water, and maple syrup (if using). Add a pinch of salt and pepper to taste.
6. Once the chickpeas are done, remove them from the oven and let them cool slightly. Serve with the tahini dip, garnished with chopped parsley.

These Crispy Chickpea Bites with Lemon Tahini Dip are a fun and satisfying dairy-free appetizer that’s perfect for any occasion. The crunchy chickpeas paired with the creamy, tangy tahini dip create a flavor-packed combination that’s both healthy and indulgent. This dish is not only vegan but also gluten-free, making it a great choice for a variety of dietary preferences. It’s sure to be a hit at your next party or as a quick snack.

Guacamole Stuffed Mini Peppers

Guacamole Stuffed Mini Peppers is a delightful, colorful, and dairy-free appetizer that combines the creamy goodness of guacamole with the crunchy sweetness of mini bell peppers. This dish is perfect for parties, as it’s easy to assemble, full of flavor, and a great way to showcase fresh ingredients.

Ingredients:

• 8-10 mini bell peppers, halved and seeded
• 2 ripe avocados, peeled and pitted
• 1 tablespoon lime juice
• 1/4 cup red onion, finely chopped
• 1 small tomato, diced
• 1 jalapeño, finely chopped (optional)
• 2 tablespoons fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Slice the mini bell peppers in half and remove the seeds. Arrange them on a serving platter.
2. In a bowl, mash the avocados with lime juice until smooth, leaving a little chunkiness for texture.
3. Add the red onion, tomato, jalapeño, and cilantro to the mashed avocado, mixing everything together.
4. Season with salt and pepper to taste, adjusting the flavors as needed.
5. Spoon the guacamole into each mini bell pepper half and serve immediately.

These Guacamole Stuffed Mini Peppers are the ultimate dairy-free appetizer that’s as nutritious as it is delicious. The mini bell peppers provide the perfect crunch, while the creamy guacamole inside delivers a refreshing burst of flavor. These bite-sized treats are not only visually appealing but also light and satisfying, making them a fantastic choice for gatherings and casual parties.

Sweet Potato and Black Bean Queso Dip

This Sweet Potato and Black Bean Queso Dip is a hearty, dairy-free alternative to traditional cheesy dips. The creamy sweet potato base, combined with black beans, spices, and a kick of lime, creates a satisfying dip that’s perfect for serving with tortilla chips or veggies. It’s a flavorful and healthier twist on your usual dip recipes.

Ingredients:

• 1 large sweet potato, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1/4 cup red onion, finely chopped
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 tablespoon lime juice
• Salt and pepper to taste
• Tortilla chips or fresh veggies for dipping

Instructions:

1. Bring a pot of water to a boil and add the sweet potato chunks. Cook for 10-15 minutes, or until the sweet potatoes are fork-tender. Drain and set aside.
2. In a medium skillet, heat olive oil over medium heat. Add the red onion and cook for 3-4 minutes, until softened.
3. In a food processor or blender, combine the cooked sweet potatoes, black beans, cumin, chili powder, paprika, lime juice, salt, and pepper. Process until smooth and creamy, adding a little water if needed to reach a dip-like consistency.
4. Transfer the dip to a serving bowl and serve warm with tortilla chips or fresh vegetables.

This Sweet Potato and Black Bean Queso Dip is a rich and creamy dairy-free option that brings bold flavors and heartiness to any appetizer spread. The sweet potato provides a natural creaminess, while the black beans add protein and fiber for a satisfying bite. Paired with tortilla chips or veggies, this dip is perfect for those seeking a healthier but indulgent snack to enjoy with friends and family.

Cauliflower Buffalo Bites with Vegan Ranch Dip

Cauliflower Buffalo Bites with Vegan Ranch Dip is a dairy-free twist on the classic buffalo wings. The cauliflower is coated in a flavorful buffalo sauce and baked until crispy, then served with a cooling vegan ranch dip. This appetizer is a perfect choice for a party or game day, offering all the spicy, tangy flavors without any dairy.

Ingredients:

• 1 medium cauliflower, cut into bite-sized florets
• 1 cup almond flour
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1/2 cup unsweetened almond milk
• 1/2 cup buffalo sauce
• 1 tablespoon olive oil

For the Vegan Ranch Dip:

• 1/2 cup unsweetened dairy-free yogurt (such as coconut or almond)
• 1 tablespoon lemon juice
• 1 teaspoon dried dill
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the almond flour, garlic powder, onion powder, paprika, salt, and pepper. Add the almond milk and stir until a thick batter forms.
3. Dip each cauliflower floret into the batter, coating evenly, then place on the prepared baking sheet.
4. Bake for 25-30 minutes, flipping halfway through, until the cauliflower is crispy and golden.
5. While the cauliflower is baking, make the vegan ranch dip by mixing together the dairy-free yogurt, lemon juice, dill, garlic powder, salt, and pepper. Adjust seasoning as needed.
6. Once the cauliflower is done, remove from the oven and toss in buffalo sauce until well-coated. Serve with the vegan ranch dip on the side.

These Cauliflower Buffalo Bites with Vegan Ranch Dip offer the perfect balance of heat and coolness, with crispy cauliflower providing a satisfying alternative to traditional buffalo wings. The vegan ranch dip adds a creamy, refreshing contrast to the spicy buffalo sauce, making this a delicious dairy-free appetizer that everyone can enjoy. Whether for a game day snack or a casual get-together, these bites are sure to be a crowd-pleaser.

Zucchini Fritters with Lemon Dill Dip

These Zucchini Fritters with Lemon Dill Dip are a light yet flavorful dairy-free appetizer. The zucchini is grated and mixed with herbs and spices, then fried until golden and crispy. Paired with a refreshing lemon dill dip, these fritters are a delightful snack or party appetizer that’s both healthy and satisfying.

Ingredients:

• 2 medium zucchinis, grated
• 1/4 cup gluten-free flour (or regular flour)
• 1/4 cup chickpea flour
• 1/4 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 1 tablespoon olive oil (for frying)

For the Lemon Dill Dip:

• 1/2 cup dairy-free yogurt (such as coconut or almond)
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Grate the zucchinis and place them in a clean kitchen towel or paper towels. Squeeze out the excess moisture.
2. In a mixing bowl, combine the grated zucchini, gluten-free flour, chickpea flour, garlic powder, oregano, salt, pepper, and parsley. Stir until the mixture comes together.
3. Heat olive oil in a large skillet over medium heat. Scoop spoonfuls of the zucchini mixture into the skillet, flattening each one into a patty.
4. Cook for 3-4 minutes on each side until the fritters are golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
5. To make the dip, mix together the dairy-free yogurt, dill, lemon juice, garlic powder, salt, and pepper. Adjust the seasoning as needed.
6. Serve the zucchini fritters warm with the lemon dill dip on the side.

These Zucchini Fritters with Lemon Dill Dip are the perfect dairy-free appetizer for any occasion. The fritters are crispy on the outside and tender on the inside, with a delightful blend of herbs and flavors. The lemon dill dip adds a zesty, creamy element that perfectly complements the fritters. These fritters are sure to be a hit at your next gathering or as a light snack, providing a fresh and satisfying bite.

Vegan Spinach Artichoke Dip

This Vegan Spinach Artichoke Dip is a creamy and indulgent dairy-free appetizer that mimics the classic spinach artichoke dip. The combination of spinach, artichokes, and a rich cashew-based cream creates a smooth, velvety dip that’s perfect for serving with chips, bread, or raw vegetables.

Ingredients:

• 1 cup raw cashews (soaked in water for 4 hours or overnight)
• 1/4 cup water (or as needed)
• 1 tablespoon nutritional yeast
• 2 tablespoons lemon juice
• 2 cloves garlic
• 1 cup fresh spinach, chopped
• 1 cup artichoke hearts, chopped (from a jar or canned)
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Drain and rinse the soaked cashews. In a high-speed blender, blend the cashews, water, nutritional yeast, lemon juice, garlic, salt, and pepper until smooth and creamy.
2. In a skillet, heat the olive oil over medium heat. Add the spinach and cook for 1-2 minutes until wilted.
3. Add the chopped artichokes to the skillet and cook for another 2 minutes, stirring occasionally.
4. Pour the cashew cream into the skillet with the spinach and artichokes. Stir to combine and cook for 3-4 minutes until heated through.
5. Transfer the dip to a serving dish and serve with tortilla chips, sliced bread, or fresh vegetables.

This Vegan Spinach Artichoke Dip is a decadent, dairy-free alternative to the classic version. The creamy cashew base provides a rich and velvety texture, while the spinach and artichokes offer a savory and hearty filling. This dip is perfect for parties or gatherings, offering a dairy-free indulgence that everyone can enjoy. Serve it with your favorite dippers for a delicious, satisfying appetizer.

Cucumber and Hummus Bites

Cucumber and Hummus Bites are a light, refreshing, and easy-to-make dairy-free appetizer. The crisp cucumber slices are topped with creamy hummus and garnished with herbs and spices, creating a satisfying bite-sized snack that’s full of flavor. This appetizer is perfect for hot summer days or as an elegant finger food at any event.

Ingredients:

• 2 medium cucumbers, sliced into 1/2-inch rounds
• 1 cup classic hummus (store-bought or homemade)
• 1 tablespoon fresh parsley, chopped
• 1/4 teaspoon smoked paprika (optional)
• Olive oil for drizzling (optional)
• Salt and pepper to taste

Instructions:

1. Slice the cucumbers into 1/2-inch rounds and arrange them on a serving platter.
2. Using a spoon or piping bag, top each cucumber slice with a dollop of hummus.
3. Garnish with fresh parsley, a sprinkle of smoked paprika, and a drizzle of olive oil (optional).
4. Season with salt and pepper to taste.
5. Serve immediately or chill in the refrigerator for a refreshing bite.

These Cucumber and Hummus Bites are the perfect dairy-free appetizer for any occasion. The cool, crisp cucumber pairs perfectly with the creamy hummus, and the simple garnishes of parsley and smoked paprika add a fresh and savory finish. These bites are light, healthy, and easy to prepare, making them an ideal choice for any event, from casual gatherings to more formal affairs. They offer a burst of flavor in every bite, without the heaviness of traditional appetizers.

Roasted Red Pepper and Chickpea Dip

Roasted Red Pepper and Chickpea Dip is a vibrant and flavorful dairy-free appetizer that’s perfect for dipping chips, pita, or fresh vegetables. This creamy, smooth dip is made by blending roasted red peppers with chickpeas, garlic, lemon, and olive oil, resulting in a tangy and satisfying treat. It’s a great choice for parties or casual get-togethers.

Ingredients:

• 1 jar (12 oz) roasted red peppers, drained
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons tahini
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

1. Combine the roasted red peppers, chickpeas, tahini, olive oil, lemon juice, garlic, smoked paprika, salt, and pepper in a food processor or blender.
2. Blend until smooth, adding a bit more olive oil or water if necessary to reach a creamy consistency.
3. Taste and adjust seasoning with more salt, pepper, or lemon juice if desired.
4. Transfer to a serving bowl and serve with your favorite dippers like pita chips, sliced vegetables, or crackers.

This Roasted Red Pepper and Chickpea Dip is a colorful and flavorful dairy-free appetizer that packs a punch. The smoky roasted red peppers combine perfectly with the earthy chickpeas, while the tahini adds a creamy texture. It’s an easy and healthy option that works for any occasion, providing a great way to enjoy a vibrant dip without the dairy. This dish will surely be a crowd-pleaser at your next gathering or party.

Vegan Caprese Skewers

Vegan Caprese Skewers offer a refreshing and light appetizer that’s completely dairy-free. With ripe cherry tomatoes, fresh basil, and a dairy-free mozzarella substitute, these skewers capture all the flavors of the traditional Caprese salad in an easy-to-eat, bite-sized format. They are perfect for a summer party or a light appetizer.

Ingredients:

• 12 cherry tomatoes
• 12 fresh basil leaves
• 12 pieces dairy-free mozzarella (store-bought or homemade)
• Balsamic vinegar for drizzling
• Salt and pepper to taste
• Toothpicks or small skewers

Instructions:

1. Assemble the skewers by threading a cherry tomato, a fresh basil leaf, and a piece of dairy-free mozzarella onto each toothpick or skewer.
2. Arrange the completed skewers on a serving platter.
3. Drizzle with balsamic vinegar and season with salt and pepper to taste.
4. Serve immediately or chill in the refrigerator for a cool, refreshing appetizer.

Vegan Caprese Skewers are a dairy-free alternative to the classic Caprese salad, offering all the fresh and tangy flavors in a fun, easy-to-serve format. The cherry tomatoes provide sweetness, the basil adds a fragrant herbal note, and the dairy-free mozzarella creates a satisfying texture. Drizzled with balsamic vinegar, these skewers are light, healthy, and sure to impress your guests with their vibrant flavors and beautiful presentation.

Avocado and Tomato Salsa

Avocado and Tomato Salsa is a simple, fresh, and dairy-free appetizer that combines ripe avocado, juicy tomatoes, cilantro, and lime for a light yet flavorful snack. This salsa can be served with tortilla chips, as a topping for tacos, or simply as a refreshing side dish. It’s perfect for gatherings where you want a quick and healthy appetizer.

Ingredients:

• 2 ripe avocados, diced
• 1 large tomato, diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• Salt and pepper to taste

Instructions:

1. In a medium bowl, combine the diced avocados, tomato, red onion, and cilantro.
2. Add the lime juice and season with salt and pepper to taste.
3. Gently toss the ingredients together, being careful not to mash the avocado.
4. Serve immediately with tortilla chips, as a topping for tacos, or as a side dish.

This Avocado and Tomato Salsa is a light and refreshing dairy-free appetizer that’s bursting with fresh flavors. The creamy avocado pairs perfectly with the juicy tomatoes and the bright, tangy lime juice, while the cilantro adds a fragrant touch. It’s an easy-to-make, crowd-pleasing dip that’s perfect for casual gatherings or as a healthy snack option for any occasion. Whether you’re dipping chips or adding it to your favorite dishes, this salsa is a versatile and delicious treat.

Sweet Potato and Black Bean Bites

Sweet Potato and Black Bean Bites are a delicious dairy-free appetizer that offers a combination of sweet, savory, and spicy flavors. The sweet potatoes are roasted and mashed, then mixed with black beans, spices, and herbs, and formed into bite-sized patties. These little gems are perfect for a healthier snack or appetizer, served with a tangy dipping sauce or salsa.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1/4 cup green onions, chopped
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 cup gluten-free breadcrumbs (or regular breadcrumbs)
• Fresh cilantro, chopped (for garnish)

For the dipping sauce:

• 1/4 cup dairy-free yogurt (such as coconut or almond)
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• Salt to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Place the diced sweet potatoes on a baking sheet and drizzle with olive oil. Roast for 20-25 minutes until tender and lightly browned.
2. Once the sweet potatoes are roasted, mash them in a large bowl. Add the black beans, green onions, cumin, chili powder, salt, and pepper. Mix until combined.
3. Stir in the breadcrumbs to help bind the mixture, then form into small patties.
4. Heat a little olive oil in a skillet over medium heat. Fry the patties for 2-3 minutes on each side until golden and crispy.
5. For the dipping sauce, mix together the dairy-free yogurt, lime juice, chili powder, and salt in a small bowl.
6. Serve the sweet potato and black bean bites warm, garnished with cilantro, and alongside the dipping sauce.

Sweet Potato and Black Bean Bites are a perfect dairy-free appetizer that is both satisfying and nutritious. The combination of sweet potatoes and black beans creates a rich texture, while the spices add a lovely depth of flavor. Paired with the tangy dipping sauce, these bites make for a fun, bite-sized snack that will please both vegan and non-vegan guests alike. They’re a great addition to any party or gathering, offering a hearty, plant-based option everyone can enjoy.

Mango and Avocado Salsa with Tortilla Chips

Mango and Avocado Salsa is a sweet and savory dairy-free appetizer that combines fresh mango, creamy avocado, and a tangy citrus dressing. This colorful and refreshing salsa is perfect for dipping with crispy tortilla chips or serving as a topping for tacos. It’s an easy and vibrant appetizer that’s sure to be a crowd-pleaser at any gathering.

Ingredients:

• 1 ripe mango, peeled and diced
• 1 ripe avocado, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 tablespoon lime juice
• Salt and pepper to taste
• Tortilla chips for serving

Instructions:

1. In a bowl, combine the diced mango, avocado, red onion, and cilantro.
2. Add the lime juice, salt, and pepper, and gently toss to combine.
3. Serve the mango and avocado salsa immediately with tortilla chips or use as a topping for tacos or salads.

Mango and Avocado Salsa is the perfect dairy-free appetizer for those seeking a refreshing, flavorful snack. The sweet mango and creamy avocado complement each other beautifully, while the red onion and cilantro add a burst of freshness. This salsa is incredibly versatile and can be paired with tortilla chips for a quick and easy dip, or used to enhance the flavor of other dishes. Whether you’re hosting a summer party or enjoying a casual snack, this salsa is sure to impress with its vibrant flavors and textures.

Spicy Roasted Cauliflower Bites

Spicy Roasted Cauliflower Bites are a flavorful dairy-free appetizer that offers a satisfying crunch with a spicy kick. The cauliflower is roasted with olive oil and a blend of bold spices, resulting in crispy, crispy bites that are perfect for snacking or serving at a gathering. These cauliflower bites are both healthy and packed with flavor, offering a great alternative to traditional fried appetizers.

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, toss the cauliflower florets with olive oil, paprika, chili powder, garlic powder, salt, and pepper until well coated.
3. Spread the cauliflower florets in a single layer on the prepared baking sheet.
4. Roast for 25-30 minutes, flipping halfway through, until the cauliflower is golden brown and crispy.
5. Garnish with chopped cilantro and serve warm.

Spicy Roasted Cauliflower Bites are the perfect dairy-free appetizer for anyone looking for a bold and satisfying snack. The cauliflower becomes crispy and tender in the oven, while the blend of spices adds a delightful kick. This dish is perfect for serving at casual gatherings or as a healthy snack to enjoy throughout the week. These bites are an irresistible combination of crunch and spice that will leave everyone coming back for more.

Note: More recipes are coming soon!