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Coconut Cauliflower Bites with Creamy Honey Mustard Yogurt Sauce

Course Appetizer
Cuisine Vegetarian
Keyword cauliflower, snack


For the Coconut Cauliflower bites:

  • 1 medium (or 1/2 half) cauliflower head leafy parts trimmed and cut into bite size florets
  • 1 14 oz can unsweetened coconut milk
  • 1 cup unsweetened coconut flakes
  • 1 cup Panko breadcrumbs
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 2 eggs lightly beaten with 1 Tbsp water

For the Creamy Honey Mustard Dipping Sauce:

  • 1/2 cup plain Greek yogurt
  • 2 Tbsp yellow or Dijon mustard
  • 2 Tbsp honey
  • 1 Tbsp juice from a fresh lemon
  • salt and pepper to taste


For the Coconut Cauliflower bites:

  1. Add your cauliflower florets into a medium glass bowl or ziplock bag and pour in the coconut milk (reserving any cream that has formed in the can for another use). Toss and set aside to marinate for two hours, tossing every 30 minutes or so to get any pieces not submerged mixed in.

  2. Preheat oven to 400 degrees and line a baking sheet with parchment paper.

  3. In either a high speed blender or food processor, pulse the coconut flakes until ground into small crumbs. Transfer to a shallow bowl and add in the panko breadcrumbs. Toss to combine and set aside.

  4. In another shallow bowl, toss together the flour, salt, and a dash of pepper. Set aside.

  5. In a third shallow bowl, add the beaten egg.

  6. Remove the cauliflower florets from the coconut milk and dip into the flour mixture to thoroughly coat. Next, dip into the egg mixture to thoroughly coat and then dip into the breadcrumb mixture to coat. Place coated cauliflower pieces onto your prepared baking sheet, making sure to leave a little space between each floret, and repeat the dipping steps with the remaining florets.

  7. Bake for 30 minutes or until starting to brown all over, tossing halfway through. Serve warm with the Creamy Honey Mustard dipping sauce.

For the Creamy Honey Mustard Dipping Sauce:

  1. Whisk together the yogurt, mustard, honey, and lemon juice. Taste and season with salt and pepper.