Cheesy Cauliflower Bites
Golden, cheesy cauliflower bites that are crispy on the outside, tender inside, and perfect for dipping. Low-carb, fiber-rich, and easy to make, these bites are ideal for snacks, lunch, or a party appetizer. Bake, fry, or air fry for a quick, wholesome treat everyone will love.
Equipment
- Cutting board
- Chef’s Knife
- Medium saucepan
- Steamer basket
- Large Mixing Bowl
- 10-inch frying pan
- spatula
Ingredients
For the Cauliflower Bites:
- 1 medium head cauliflower or 12 oz riced cauliflower
- ¾ cup shredded sharp cheddar cheese
- ¾ cup shredded mozzarella cheese
- ½ cup breadcrumbs
- 1 large egg
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
For the Dipping Sauce:
- ½ cup ranch dressing
- ¼ cup buffalo sauce
Instructions
- Prepare the Cauliflower: Start by thoroughly washing your cauliflower under cold running water. Remove any green leaves and the tough stem at the base. Cut the cauliflower into medium-sized florets, ensuring they’re relatively uniform so they cook evenly. If using riced cauliflower, you can skip chopping. Place the florets in a steamer basket over a saucepan filled with about an inch of water. Cover and steam for approximately 10 minutes, or until the cauliflower is fork-tender. You should be able to pierce each piece easily with a fork. Once done, transfer the steamed cauliflower to a colander to drain completely, pressing lightly to remove excess moisture—this helps your bites stay firm and not soggy.
- Mix the Cheesy Cauliflower Base: In a large mixing bowl, combine the drained cauliflower with the shredded cheddar and mozzarella cheeses. Add in the breadcrumbs, which will help bind the mixture together, and crack the egg directly into the bowl. Sprinkle in the garlic powder, onion powder, dried parsley, smoked paprika, salt, and black pepper. Using a spoon or clean hands, mix everything together thoroughly until the ingredients form a cohesive mixture. The cheese should help the cauliflower stick together, and the spices will infuse each bite with flavor.
- Shape the Patties: Lightly wet your hands with water or brush them with a small amount of olive oil to prevent sticking. Take a portion of the cauliflower mixture—about 2–3 tablespoons—and press it into a round patty shape, roughly the size of a golf ball flattened slightly. Repeat this process until you have about 12 evenly sized patties. Ensuring uniform size helps them cook consistently and gives a professional look. Place the shaped patties on a plate or tray, ready for cooking.
- Cook on the Stovetop: Heat 2 tablespoons of olive oil in a 10-inch frying pan over medium-high heat. Once the oil shimmers but isn’t smoking, carefully place the cauliflower patties in the pan, leaving space between each one to avoid overcrowding. Cook each patty for about 5 minutes on one side, or until it turns a deep golden brown. Using a spatula, gently flip each patty and cook the other side for another 5 minutes. The exterior should be crispy, while the inside remains soft and cheesy. Adjust the heat as necessary to prevent burning, and remember, patience ensures a perfect texture.
- Alternative Baking or Air Frying: For a lighter or hands-off approach, preheat your oven to 400°F (200°C). Place the formed patties on a baking sheet lined with parchment paper or a lightly greased sheet. Bake for 15 minutes, flipping halfway through to ensure even browning on both sides. If using an air fryer, arrange the patties in a single layer and cook at 400°F for 12–15 minutes, flipping once at the halfway point. The result should be golden, crispy bites without the need for excess oil.
- Prepare the Dipping Sauce: While the patties cook, combine 1/2 cup ranch dressing with 1/4 cup buffalo sauce in a small bowl. Stir until well blended. This creates a creamy, tangy, and slightly spicy sauce that perfectly complements the cheesy cauliflower patties. You can adjust the ratio depending on your preferred spice level—more buffalo sauce for heat, more ranch for creaminess.
- Serve and Enjoy: Once the cauliflower bites are cooked, transfer them to a serving platter. Serve warm alongside the prepared dipping sauce. These bites make a perfect snack, appetizer, or side dish, and are ideal for parties, lunch boxes, or meal prepping. Leftovers can be stored and reheated while retaining their crispy exterior and cheesy interior.
Notes
- Steaming the cauliflower properly is key—overcooking can make the patties mushy, while undercooking can leave them hard in the center. Aim for fork-tender florets.
- Press out as much moisture as possible after steaming to ensure the patties hold together without falling apart.
- Use a combination of cheddar and mozzarella for optimal flavor and meltiness. Sharp cheddar adds tang, while mozzarella creates that stretchy, gooey texture.
- Breadcrumbs can be substituted with panko for a crunchier exterior or almond flour for a low-carb alternative.
- When forming patties, slightly flatten them so they cook evenly and crisp up nicely on all sides.
