This is the perfect recipe for a dinner party or pot luck as pretty much all requirements are dealt with: it’s gluten-free, vegan and nut-free! That should keep everyone around the table happy and full, even those boasting the fussiness trifecta.

Baked Chili Cauliflower Bites [Vegan, Gluten-Free]






Cooking Time





  • 2 small heads of cauliflower

For the First Batter:

  • 3/4 cup chickpea flour
  • 3/4 cup any plant milk
  • 1 tablespoon sunflower oil
  • 1/2 tablespoon turmeric
  • 1/2 tablespoon hot chilli powder
  • 1/2 tablespoon salt
  • Pinch of black pepper

For the Second Batter:

  • 1/4 cup chilli sauce
  • 1 1/2 tablespoon sunflower oil
  • 1 tablespoon water
  • 1/2 tablespoon hot chilli powder
  • 1/2 tablespoon apple cider vinegar


  1. Preheat the oven to 390°F and line two baking trays with grease-proof paper
  2. Cut your cauliflower heads into chunks. The size you’re looking for is pretty much the natural size of the florets.
  3. Mix up all the ingredients for the first batter in a large bowl using a whisk until smooth.
  4. Dunk your cauliflower florets into the batter to coat, and shake off any excess before placing on your lined baking tray, spread out.
  5. Bake for 15 minutes, then turn the cauliflower, and bake for a further 5 minutes.
  6. While the cauliflower is cooling, mix up your second batter in a bowl. You can use any pre-made hot sauce.
  7. Pour the batter/sauce over the cauliflower and toss until evenly coated.
  8. Bake again at 390°F for 10 minutes.
  9. If you’d like ‘sticky’ bites, make another batch of the second batter and pour over the cauliflower once it is out of the oven.
  10. Enjoy!

Nutritional Information

Per Serving: Calories: 176 | Carbs: 23 g | Fat: 9 g | Protein: 8 g | Sodium: 280 mg | Sugar: 9 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.