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Balsamic Glazed Cauliflower Bites

Brianne Izzo
By Brianne Izzo
5 from 5 votes
Prep 10 minutes
Cook 30 minutes
Servings 4 -6 servings
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Balsamic Glazed Cauliflower Wings are roasted until tender with crisp edges, then coated in a sticky, sweet-and-savory balsamic glaze. The big flavor and crave-worthy texture prove that you can make veggies that disappear fast, whether you serve them as an appetizer or an easy side dish.

Balsamic glazed cauliflower wings on a white rectangular plate.
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Delicious Details

  • Cuisine Inspiration: American
  • Primary Cooking Method: Oven
  • Dietary Info: Gluten-free option, Dairy-free option
  • Skill Level: Easy

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!
Glazed cauliflower florets on a white plate with a glass of wine in the background.

Recipe Ingredients

Here’s a list of what you’ll need to make balsamic glazed cauliflower, plus some tips and helpful information. Scroll all the way down for the full recipe card with amounts and detailed instructions.

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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.
Balsamic cauliflower bites on a white dish with a glass and bottle of wine behind it.

Storing and Reheating Leftovers

  • Refrigerate – Store any extra cauliflower wings in an airtight container in the refrigerator for up to 3 or 4 days.
  • Reheat – Note that the coating will get more soggy as it sits. They reheat just fine in the microwave if you don’t mind them being softer. But you can also pop them back in the oven or air fryer at 400°F for 5-10 minutes to get them hot and crisp them up a bit.

More Gluten Free Appetizers

Cauliflower florets coated in a sticky glaze on a white platter.
5 from 5 votes

Balsamic Glazed Cauliflower Wings

Sweet and savory Balsamic Glazed Cauliflower Wings are baked till crisp, then coated in a sticky glaze. An easy veggie recipe that works as an appetizer or side, and has everyone going back for more.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 4 -6 servings
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Ingredients

For the balsamic glaze:

  • 1/4 cup balsamic vinegar
  • ¼ cup honey (or agave or maple syrup for vegan)
  • 2 Tablespoons soy sauce or tamari (gluten free, if needed)
  • 1 clove minced garlic
  • 1 teaspoon finely minced fresh rosemary
  • ¼ teaspoon salt
  • 1/8 teaspoon black pepper

For the cauliflower wings:

  • one large head cauliflower
  • ½ cup brown rice flour or gluten free flour (or all-purpose flour if not gluten free)
  • ½ cup milk , dairy or nondairy

Instructions

  • Preheat the oven to 450°F, and spray a baking sheet with oil or cooking spray or line it with parchment paper.
  • Combine 1/4 cup balsamic vinegar, ¼ cup honey, 2 Tablespoons soy sauce or tamari, 1 clove minced garlic, 1 teaspoon finely minced fresh rosemary, ¼ teaspoon salt, and 1/8 teaspoon black pepper in a bowl and whisk together. Set aside.
  • Cut one large head cauliflower into florets. The smaller they are, the faster they will cook and softer they will get.
  • Whisk together ½ cup brown rice flour or gluten free flour and ½ cup milk in a bowl. Toss the cauliflower in the batter until thoroughly coated.
  • Arrange the cauliflower on the baking sheet in a single layer. Bake at 450°F for 15-20 minutes, or until slightly less done than you want them.
  • Remove from the oven and pour the sauce over the cauliflower. Return to the oven for another 5 minutes.
  • Remove from the oven and gently flip and toss the cauliflower in the sauce on the sheet to coat. Return to the oven for another 5 minutes, then serve right away.
Nutrition Facts
Balsamic Glazed Cauliflower Wings
Amount Per Serving (1 serving)
Calories 207 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g5%
Trans Fat 0.03g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.4g
Cholesterol 2mg1%
Sodium 711mg30%
Potassium 578mg17%
Carbohydrates 44g15%
Fiber 4g16%
Sugar 24g27%
Protein 6g12%
Vitamin A 31IU1%
Vitamin C 70mg85%
Calcium 77mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Brianne @ Cupcakes & Kale Chips
Course: Appetizer, Side Dish
Cuisine: American, Vegetarian / Vegan
Method: Oven
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.
Cauliflower florets coated in a sticky glaze on a white platter.

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90 Comments

  3. 5 stars
    I had been looking for this balsamic glaze recipe for many years. My ex mother-in-law was from Portugal and would make this to pour over steak and fries when we came to visit her years ago. I have never forgotten the taste and was thrilled to finally come across this. Just as I remember it. I will be pouring this over everything!!

    Reply

  5. These are soooo yummy! I also made a batch with melted vegan butter and buffalo sauce and they tasted like hot wings! Cannot wait to make theSe in football season.

    Reply

  6. I followed the recipe but mine came out soggy looking, not like the picture. Did this happen to any one else?

    Reply

    1. I just made these today and mine came out soggy too. They don’t look anything like the picture.

      Reply

    2. Mine also came out very soggy yesterday. I baked on the pan. It seemed like there was too much liquid in the sauce so all the crisping that happened in the first battered step just turned into a soggy mess after I added the sauce, and in so much liquid the cauliflower itself started to overcook. In the future I think I would try it without the batter step and just toss the cauliflower in the sauce (maybe a thicker version). It was still tasty but did not look as appealing 🙂

      Reply

  7. I have now made these twice in one week! And will definitely be making them again for my roommate…and likely next time my family comes over for dinner. These are delicious!

    Reply

  10. Made these today and LOVED them! I think next time I will bake them in a 9″ dish instead of a small cookie sheet so as to avoid the extra clean-up from the sticky, sweet (and VERY tasty) sauce as it bubbles up and hardens after taking them out of the oven.

    Reply