Balsamic Glazed Cauliflower Bites

Ever since I made and shared the recipe for Sesame Glazed Cauliflower Wings and saw how much my family AND my readers loved them, I had to try more versions. I mean, if I can get my kids and help you get your kids happily devouring veggies, I’m all for it!

This time I decided to go with a balsamic glaze, and I think I love them even more. The balsamic vinegar reduced and got sticky and sweet and syrupy in the oven, with just a hint of garlic and rosemary. While they make a great appetizer, I also love them as a side dish with Honey Balsamic Steak Bites or even Gluten Free Garlic Parmesan Chicken Pasta.

Why You’ll Love Snacking on Balsamic Glazed Cauliflower Wings

We easily polish off the entire batch every time. Here’s why you will too…

• Satisfy everyone. Sure, they’re veggies and the vegetarians in your crew will be happy, but the robust flavor will even please the biggest carnivores (like my husband). And they easily work for vegans and gluten-free folks too!
• Lots of variations. Once you know the technique for the cauliflower bites, you can use difference glazes and sauces. Try making Cranberry Balsamic Cauliflower Wings, toss them in Bang Bang Sauce to make Bang Bang Cauliflower, or you can try a drizzle of buffalo hot sauce or Honey BBQ Sauce!

Recipe Ingredients

For the balsamic glaze

• Balsamic vinegar.
• Soy sauce. This balances the sweet and tangy flavor of the balsamic. Be sure to use gluten free soy sauce or tamari, if needed.
• Honey. You can also use maple syrup or agave if you are vegan.
• Garlic. I like to use a fresh clove, but you can substitute 1/8 teaspoon garlic powder.
• Rosemary. Again, fresh is preferred, but 1/8 teaspoon dried rosemary can be used.
• Salt and pepper.

For the cauliflower wings

• Cauliflower. You’ll need one large head. Frozen cauliflower does not work here.
• Flour. I use brown rice flour, but you can use a gluten free flour blend. I have also seen similar recipes where regular all-purpose flour was used if you aren’t gluten free.
• Milk. I usually use unsweetened almond milk, but any dairy or non-dairy milk works.

Tips and Notes

• Cut the florets to your preferred size. The larger ones will take longer to cook and stay a bit firmer, and small ones soften up but then get nice and crispy if you leave them in long enough.
• Don’t get mushy. If the coating doesn’t crisp, your batter may need to be a bit thicker. Also be sure to bake them long enough before adding the sauce, and then bake them long enough after you add it to make the glaze thick and sticky. Flipping them every five minutes helps.
• You can use parchment. If you are worried about sticking, you can line your pan, but I think a thin coating of oil or cooking spray does just fine and allows for more crispness and caramelization to develop.
• Save some glaze. If you are worried about the coating getting too soggy, don’t use all of the glaze. You can always reserve some as a sauce for dipping the cauliflower bites.
• Give it a garnish. Feel free to sprinkle some additonal fresh rosemary or even parsley, drizzle with balsamic reduction, or you can even try a little parmesan cheese.