Crispy Cauliflower Bites Recipe

Hosting a party or BBQ? These Crispy Cauliflower Bites are the perfect finger food! Made with cauliflower pieces, coated in a crunchy crust and served with a creamy yogurt dip, they're sure to wow your guests. Great snack idea for any celebration!

Crispy Cauliflower Bites.

I’m so excited to share one of my go-to appetizers with you today: Crispy Cauliflower Bites with Creamy Garlic-Dill Yogurt Dip. These little guys are crunchy, golden and full of flavor.

I've made these quite a few times now and they never disappoint. They're the kind of snack that people try 'just one' of and then keep coming back for again and again.

Easy Cauliflower Bite Appetizer.

What I love most is how versatile they are. They make a delicious appetizer or side dish.

They're a total hit at BBQs, potlucks and game day hangouts. I’ve even packed them for a picnic and they held up really well in an airtight container.

Whether you're planning a laid-back BBQ, a cozy picnic in the park, or prepping appetizers for a game day hangout, these cauliflower bites deserve a space on your table.

Ingredients

For the Cauliflower Bites:

• 1 medium head of cauliflower, cut into bite-sized florets

• 1/2 cup all-purpose flour

• 1 cup cornmeal

• 3 eggs

• 1 tsp garlic powder

• 1 tsp smoked paprika

• 1/2 tsp black pepper

• 1/2 tsp salt

For the Yogurt Dill Sauce:

• 2 cups plain yogurt

• 2 garlic cloves, grated

• 1 small bunch of fresh dill, chopped

• Salt, to taste

Instructions.

1. Make the Yogurt Dill Sauce:

In a medium bowl, mix the yogurt, grated garlic, chopped dill and salt to taste. Stir well and refrigerate while you prepare the cauliflower.

2. Prepare the Cauliflower:

• Break the cauliflower into bite-sized florets.

• Bring a pot of water to a boil and blanch the cauliflower florets for 1-2 minutes, just until slightly tender.

Tip: Don’t overcook — you want them to hold their shape.

3. Bread the Cauliflower:

• In one shallow dish, mix the flour with garlic powder, paprika, black pepper and salt.

• In a second small bowl, beat the eggs.

• In a third dish, add the cornmeal.

• Roll each cauliflower floret in the seasoned flour, dip in egg and then coat with cornmeal.

4. Fry:

• Heat oil or lard in a deep pan to 330°F (165°C).

• Fry the coated cauliflower in batches, 1-2 minutes per side, until golden brown and crispy.

• Transfer to a paper towel-lined plate to absorb any excess moisture.

5. Serve:

Arrange on a serving platter, sprinkle with extra fresh dill, and serve warm with the yogurt sauce.

And here’s a hot tip: these are AMAZING the next day too. Just store them in an airtight container in the fridge and pop them in the oven to reheat until crispy.

You can even toss them in buffalo sauce and make easy cauliflower buffalo bites the next time you're craving something spicy.

If you're putting together a full spread, don’t stop at cauliflower! crispy potato balls are another crowd-pleaser. And if you really want to impress whip up some loaded tater tots topped with cheese, bacon bits, and a drizzle of sour cream!

📌 Save this recipe card or pin it for later - and let me know in the comments if you try them! I’d love to see how yours turn out!