recipes & wine pairings

Always vegan.

Crispy Cauliflower Bites

Crispy Cauliflower Bites

Nuggets of crispy baked cauliflower are such a satisfying alternative when you’re craving something fried. The panko breadcrumbs in this recipe give some serious crunch factor, unlike so many sad, soggy “cauliflower wings” I’ve tasted in the past. 


I’m not a fan of people referring to florets of ghost broccoli as “wings”, because that’s the type of thing that gives us vegans a bad rap. These are not wings, nor do I believe they resemble or taste like wings. These are just delicious bites of cauliflower, and honestly there’s nothing wrong with calling it like it is. 


Sometimes I toss these bites with sauce, but most of the time I keep them nakey and just dip them in the sauce I want. This keeps them from getting even remotely soggy, which I 10/10 would recommend. Serve them with some baked fries, tater tots, or a nice big salad to make a meal out of it. 

If you try this recipe, let me know! Leave a comment below, or share a picture on instagram with #datkindlife . Stay kind, bbs! 

Crispy Cauliflower Bites

Prep Time: 15 mins  Cook Time: 20-30 mins  Total Time: 35-45 mins


·      1 large cauliflower

·      2 cups unsweetened almond milk (or soy)

·      1.5 cups all-purpose flour

·      2 teaspoons garlic powder

·      2 cups panko breadcrumbs

·      dairy free buffalo sauce (Franks is good; I use Wing Time brand here)

·      creamy vegan dressing for dippin’ (I use Annie’s Organic Goddess Dressing)

·      Vegan BBQ sauce (Can’t go wrong with Sweet Baby Ray’s)


1.    Preheat oven to 450F and line a large baking sheet with parchment paper.

2.    Chop up the cauliflower into medium (about golf ball-sized) florets.  

3.    In a large bowl, mix the milk, flour and garlic powder, until well combined.

4.    Pour the panko breadcrumbs into a separate large bowl.

5.    Holding a cauliflower floret by the end of the stem, dunk it completely into the flour mixture to coat the whole floret, including the stem. Shake the floret over the bowl to get any excess off (if there’s too much left on the floret it won’t get crispy in the oven, it will just be soggy/gooey). You want them fully coated, but not drowning- this is essentially just glue for the breadcrumbs.

6.    Plop the coated cauliflower floret into the panko bowl, and using your clean hand, scoop breadcrumbs over it and roll it around in the bowl until it’s fully coated. Lightly shake off any excess, but make sure the cauliflower is entirely coated in the crispy breadcrumbs.  Place the floret on the parchment lined baking sheet.

7.    Repeat steps 5 and 6 until all florets are coated and on the baking sheet.

8.    Place the baking sheet into the preheated for 15-20 minutes, until crispy and lightly golden. Remove cauliflower from the oven, and flip each floret over. Return baking sheet to oven and bake for an additional 5-10 minutes until a light golden brown color all around.

9.    Remove from the oven and serve with your favorite sauces!


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