emmakitchen I don’t know a lightened-up recipe that’s more suitable for a cold winter night than these Cheesy Coated Cauliflower Bites. As temperatures here in Ohio begin to drop, I’m always on the hunt for rich, cozy meals to help usher in the holidays, and this one right here is a winner! This side dish wouldn’t look out of place at a Thanksgiving or Christmas dinner, but can also be an easy, cheesy weeknight accompaniment. Especially if you’re transitioning into a healthier lifestyle, like me, or have dietary restrictions; this delicious recipe is extremely versatile.
Now, real talk, it’s no mac and cheese. Once tossed in this sumptuous cheddar sauce, cauliflower does not magically transform into the starchy, chewy carb we all know and love. However, you will not be missing out on flavor. The full-bodied sauce includes a variety of warm, autumnal spices, but can be customizable to your tastes as well (see “substitutions” below for my suggestions).
The toasty flavor of the roasted cauliflower cuts through the roux-based cheese sauce, creating an addictive layering of flavor. To add even more depth, I included a crunchy panko topping, made by broiling the breadcrumbs to golden-brown perfection for 5 minutes. I found that this brought out the ‘roast’ on the cauliflower even more, and complimented the cheese sauce perfectly. For a simple 20-minute dish, it sure is developed.
As I said earlier, these Cheesy Coated Cauliflower Bites are coming in right in time for Thanksgiving and Christmas celebrations, and if you’re watching your waistline, it’ll definitely help you cut some calories that could be better spent elsewhere⏤ like pumpkin pie, or gingerbread cookies, or cinnamon rolls, brownies, cheesecake….. I’m getting ahead of myself. Point is, this recipe lets you have your cake and eat it, too. In fact, a serving of this cheesy goodness is 132 calories, and it makes a lot. It could easily be eaten as an entree! And if you wanted to lighten it up even more…
ingredients and substitutions
Let’s break down the ingredients on these Cheesy Coated Cauliflower Bites. I’ll tell you what I used, and offer a few possible swaps if possible. You could very easily make these vegan, gluten-free, dairy free; whatever your heart desires.
- Cauliflower: A large head of organic cauliflower.
- Olive Oil: In this recipe, the cauliflower is tossed with olive oil to ensure an even roast. It’s also used on the pans to prevent sticking. I originally made the cauliflower with EVOO, but you could use avocado oil, coconut oil, or even ghee if you don’t have the good stuff on hand. In terms of healthiness, it’s no secret that olive oil is a necessary evil, but there is a cheat code. For greasing pans, I use this olive oil sprayer, which allows me to use much less oil than a traditional drizzle. You could also use PAM, but I don’t like the artificial ingredients in it.
- Milk: Milk is essential for the cheese sauce on these bites, but there’s a wide variety of substitutions you can make to go dairy-free or cut fat content. I used plain old skim milk, however unsweetened almond, oat, or non-dairy milk will do just fine.
- Cheese: Cheese, the star of the show! I definitely think that sharp cheddar cheese is your best option for this recipe. It gives the bites a tangy edge that plays well with the spices. But if that’s not your thing for whatever reason, any cheddar cheese will taste good. Sub in your favorite vegan cheese if you fancy! You could even experiment with cheese types, and throw in some mozzarella or gouda, but I haven’t personally tried it. But, if anyone wants a suggestion, I think Trader Joe’s Unexpected Cheddar would be absolutely delicious here.
- Spices: Okay. So these bites call for garlic powder, minced onion, cayenne salt, pepper, and most importantly, DRIED MUSTARD & PAPRIKA. I believe these two are absolutely ESSENTIAL to cheese sauce (and, honestly, most food). The dried mustard brings out the salty cheese in a crazy-good way, and the paprika adds a good smoky flavor. However, feel free to play around with the spices! You can make these spicier, less spicy, more garlicky, whatever you like. Aside from what I used, I think this recipe would be tasty with Old Bay or Mexican spices, like cumin and chili powder.
- Parsley: Fresh is the only thing that will do! I don’t recommend using dried here; I suppose you could sprinkle it in with the bread crumbs, but personally my dad grows parsley, so I used some from his greenhouse and it worked perfectly.
process
Alright, now for the cooking process.
cauliflower
These Cheesy Coated Cauliflower Bites start out by mixing the cauliflower and oil together in a bowl. I chose to season the oiled cauli with the same spices used in the cheese sauce, and trust me, that was the way to go. It ensures that these bites will be packed with flavor. But, if you’re looking for a milder taste, just season the cheese sauce as the recipe states.
cheese sauce
After you’ve coated the cauliflower in oil, you’re ready to toss it into the oven. While it’s roasting, it’s time to make the cheese sauce, which is super easy. Simply combine the milk and flour, stirring all the while. Once hot, add cheese and seasonings. You’ll be left with this thick mixture. Make sure you let the flour and milk simmer for long enough to cook off the floury taste.
topping
Once the cheese sauce is finished, I started on the panko breadcrumb topping. This is completely optional, but I think it adds a little something-something! I sprayed mine with oil, added half the parsley, broiled for 5 minutes, and it turned to this perfect toasty shade you see on the left. If you had them on hand, some fried onions would be complimentary here.
pour
the
cheese
And that’s it! You should end up with something like this for your finished product.
Onto the recipe.
recipe
Cheesy Coated Cauliflower Bites
Equipment
- Oven
- Baking tray
- Parchment paper
- Mixing bowl
Ingredients
cauliflower
- 1 head cauliflower broken into florets
- 2 tsp olive oil plus extra to grease parchment paper
cheese sauce
- 1 cup skim milk any unsweetened, unflavored milk substitution will work
- 1 tbsp white flour
- 1 cup shredded sharp cheddar cheese any variety will do, but I like sharp for the extra flavor
- 1 tsp garlic powder
- 1 tsp minced onion
- 1 tsp paprika
- 1/2 tsp dried mustard
- 1/2 tsp cayenne pepper
- 1/4 tsp salt
- 1/2 tsp pepper
topping
- 1/4 cup panko breadcrumbs
- 1 tbsp chopped fresh parsley omit if dried
Instructions
cauliflower
- Preheat oven to 400°F.
- Break cauliflower up into florets, about 1" large.
- In a large bowl, toss the cauliflower in the olive oil and seasonings. Mix thoroughly to ensure all the florets are evenly coated.
- Arrange the cauliflower on a parchment-lined baking tray drizzled with olive oil. Make sure that all the pieces are laying flat, in a single layer.
- Roast cauliflower in the oven for 15-20 minutes, depending on your desired level of doneness. They should be brown and crispy around the edges, but still a bit crunchy. Let cool for 5 minutes.
topping
- On a sheet pan lined with parchment paper and drizzled with olive oil, toss the panko with half of the parsley. Put into the 400°F oven for 3-5 minutes, depending how brown you want it.
cheese sauce
- Combine the milk and flour in a saucepan over medium heat. Whisk continuously until the mixture is close to a boil. Stir in the cheddar cheese and seasonings, and mix until there are no lumps.
presenting
- In a large bowl, pour the finished cheese sauce over the cooled roasted cauliflower and stir, making sure each piece is evenly coated. Top with crunchy panko mixture and serve. Enjoy!
Notes
- Recipe from www.SoCosmopoliteen.com
- If you prefer a more intense cheese flavor, increase the amount of cheddar to 1 1/2 cups.
- Feel free to experiment with the spices. If you want cheesy cauliflower with a kick, add more cayenne. For a smokier flavor, increase the paprika.
- For best results, season both the sauce and the cauliflower.
bon appétit
And there you have it! How to make Cheesy Coated Cauliflower Bites. These are a luxurious side dish to any meal, and I recommend making them whenever a craving for anything ooey-gooey and cheesy arises. As always, if you make this, let me know how it turns out. Or, if you have any questions, comment them below and I’ll be sure to answer them!
I seriously hope you love it,
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