Whip up your next appetizer with our Vegan Huli Huli Cauliflower Bites! Trust me, they're amazing, and I'm not just saying that. These bites take a classic Hawaiian dish and give it a veggie twist that'll have you coming back for seconds, thirds, and maybe even fourths.
This was inspired by my other Hawaiian recipe and pairs well with this Pineapple Ice Cream for a light and refreshing option.
So, you might be wondering, when's the best time to indulge in these bites? Well, here's the deal - they're perfect for any occasion! Whether it's a sunny summer BBQ or during game days, these bites bring a taste of the tropics to your table, no matter the season.
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Ingredients
Cauliflower is the star of the show here; it's hearty, versatile, and soaks up all that delicious sauce like a sponge. Whole wheat flour adds a wholesome touch, while whole milk brings creaminess to the batter.
Pineapple adds a sweet and tangy flavor that's quintessentially Hawaiian, and the soy sauce, sesame oil, and ginger give it that signature Huli Huli kick.
Garlic and chili flakes bring the heat, while brown sugar and ketchup add sweetness and depth. Bell peppers add color and crunch, rounding out this flavor-packed dish.
- cauliflower florets
- whole wheat flour
- whole milk
- pineapple chunks in juice (separate juice)
- dark soy sauce
- sesame oil
- brown sugar
- ketchup
- rice vinegar
- grated ginger
- garlic cloves
- salt
- red chili flakes
- cornstarch
- red bell pepper
See recipe card for quantities.
Instructions
1. Whisk together pineapple juice, salt, soy sauce, sesame oil, brown sugar, ketchup, rice vinegar,
grated ginger, minced garlic, chili flakes, and cornstarch in a saucepan.
Bring the mixture to a simmer and whisk until thickened for 3 minutes. Set aside.
2. Combine whole wheat flour and whole milk in a mixing bowl. Mix well until fully incorporated.
3. Toss the cauliflower florets and mix well to coat properly.
4, Place batter florets in a tray lined with a cooling rack to drip excess batter.
5. Transfer to a baking sheet with baking paper or a silicone mat. Bake in the preheated oven for
20 minutes at 350 degrees Fahrenheit.
6. Remove from the oven and brush with the Huli Huli sauce.
Place back in the oven and continue baking for another 10 minutes at 375 degrees Fahrenheit.
7. Remove from the oven and transfer to a mixing bowl. Add all the remaining ingredients, including the remaining Huli Huli sauce, and mix well.
Serve immediately, and enjoy!
Substitutions
- For a dairy-free option, swap whole milk with almond milk, soy milk, or oat milk.
- Try other vegetables like zucchini, eggplant, or even sweet potatoes for a hearty and satisfying dish. Don't forget to adjust the cooking time for different veggies to ensure they're cooked thoroughly.
Variations
- Spicy - add more heat by incorporating cayenne pepper, chili powder, or hot sauce to the Huli Huli sauce
- Asian - replace the sesame oil with toasted sesame oil, and add a splash of mirin or sake to the sauce. Garnish with chopped scallions or cilantro.
- Tropical - serve with a side of coconut rice or tropical fruits like mango or papaya
Equipment
- Baking Sheet: Opt for a sturdy baking sheet that can withstand high temperatures without warping. Line it with parchment paper or a silicone mat to prevent sticking and make cleanup a breeze.
- Saucepan: Choose a medium-sized saucepan with a heavy bottom for even heat distribution.
- Mixing Bowl: Use a large mixing bowl to combine the cauliflower florets with the batter. Look for one with a non-slip base to keep it steady while you mix.
- Cooling Rack: Place a cooling rack on top of your baking sheet to allow excess batter to drip off the cauliflower florets before baking.
- Brush: Invest in a good-quality pastry brush for evenly coating the cauliflower bites with the huli huli sauce. Look for one with silicone bristles that won't shed and are easy to clean.
- Grill (optional): If you prefer a smokier flavor, you can grill the bites instead of baking them. Make sure your grill grates are clean and well-oiled to prevent sticking.
Storage
- In the Fridge: Store the saucy cauliflower bites separately from the dry ingredients in an airtight container for 2–3 days.
- On the counter: Enjoy freshly baked or grilled vegan cauliflower bites immediately. Avoid leaving them out for too long to prevent spoilage.
- In the Freezer: Unfortunately, these bites don't freeze well and are best enjoyed fresh.
Hint: Here's the secret sauce to nailing this recipe: don't overcook the cauliflower! You want them golden and crispy on the outside, but still tender on the inside. Oh, and that Huli Huli sauce? Slather it on generously for an extra flavor kick.
FAQs
Yep, cauliflower bites can be good for you! They're low in calories and high in vitamins, minerals, and fiber. Just keep them baked or grilled with less oil for a healthier snack or side dish.
Nope, there is no need to soak cauliflower before cooking. Just give it a quick rinse under cold water if you want to get rid of any dirt or stuff.
It might be because of too much moisture. Make sure to pat those florets dry before cooking, and bake or grill them at a higher temperature for a bit longer until they're nice and golden.
Huli Huli Dauliflower
Ingredients
- 2 cups cauliflower florets
- ¾ cup whole wheat flour
- 1 cup whole milk
- 2 red bell pepper quartered
Sauce
- 2 cups pineapple chunks in juice separate juice
- ⅛ cup dark soy sauce
- 1 teaspoon sesame oil
- ⅛ cup brown sugar
- ¼ cup ketchup
- 1 tablespoon rice vinegar
- ½ teaspoon grated ginger
- 3 garlic cloves minced
- ⅛ teaspoon salt
- ¼ teaspoon red chili flakes
- 1 teaspoon cornstarch
Instructions
Sauce
- Whisk together pineapple juice, salt, soy sauce, sesame oil, brown sugar, ketchup, rice vinegar, grated ginger, minced garlic, chili flakes, and cornstarch in a saucepan. Bring the mixture to a simmer and whisk until thickened for 3 minutes. Set aside.
Huli Huli Assembly
- Combine whole wheat flour and whole milk in a mixing bowl. Mix well until fully incorporated.
- Toss the cauliflower florets and mix well to coat properly.
- Place batter florets in a tray lined with a cooling rack to drip excess batter.
- Transfer to a baking sheet with baking paper or a silicone mat. Bake in the preheated oven for 20 minutes at 350 degrees Fahrenheit.
- Remove from the oven and brush with the Huli Huli sauce.
- Place back in the oven and continue baking for another 10 minutes at 375 degrees Fahrenheit.
- Remove from the oven and transfer to a mixing bowl. Add all the remaining ingredients, including the remaining Huli Huli sauce, and mix well.
- Best served immediately with steamed white rice.
Notes
- You may substitute whole milk with plant-based milk such as almond milk, soy milk, and oat milk.
Watch The Recipe Video!
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Jane says
I'm super pumped to try this recipe because I'm a big fan of Huli Huli! And you know what? Adding a bit of sriracha always kicks things up a notch.
Lainey says
Yes, it does. Thank you for sharing and trying out this recipe, Jane. Enjoy browsing for more healthy and delicious recipes to try!