Appetizer, Sides and Snacks

Almond crusted Cauliflowers

Dinner time on weekdays can be stressful. Finishing up work, kids pickup + drop-off, sports, homework etc. etc. There are many nights when our dinners are put together spontaneously with leftovers. One thing that I thoroughly enjoy is to rummage my fridge for leftover foods that can be salvaged and made into something new. Put some vegetables which are shriveling to use and not toss them out. Tonight was one such night. 

I had some leftover rice cakes – recipe here –

My thought went to pita pockets stuffed with these crispy cakes. 

All it needs is readymade pita pockets – I choose whole wheat … ofcourse 😉

Lets look at a creamy, dreamy dressing to top the pockets – I had cucumbers available. Bring in a teaspoon of hot sauce, a teaspoon of sesame paste and any sour cream of choice. Add some herbs – I had basil on hand. Dressing is done. 

Wrapping up pita with rice cakes and topping it off with my spicy cucumber dip – dinner came together quite easily…… 

…. that got me to think about a side vegetable that will go with the wraps.

Presenting the star of the night 🤩

I had bags of cauliflower florets smiling at me and bingo – Almond crusted cauliflower idea was born 😇

4 ingredients and 25 minutes are all that is needed for these glowing beauties. 

Start with sriracha sauce, soy sauce, chickpea flour plus oil and salt. Toss the cauliflowers in this mixture. Next roll the cauliflowers in slivered almonds. Be very liberal and coat them to cover. Now bake these florets at 450 degrees for 20 minutes. A final broil at 550 degrees for 5 minutes gives the cauliflowers a beautiful glow and a nice crunch. 

Almond crusted Cauliflowers

Cauliflowers tossed in asian sauces and rolled in slivered almonds. Bake these beauties for a quick side or a an easy appetizer.
Prep Time5 minutes
Cook Time25 minutes
Course: Appetizer, Side Dish
Servings: 4


  • 4 cups Cauliflower florets
  • 1 tbsp Sriracha sauce
  • 1 tbsp Soy sauce
  • 2 tbsps Chickpea flour
  • 4 tbsps Olive oil
  • 1/2 cup Slivered almonds


  • Mix sriracha, soy sauce and chickpea flour with salt and oil
  • Toss the cauliflower florets in the prepared dressing
  • Then roll the cauliflowers in the slivered almonds to coat well
  • Spread on a cookie sheet and bake in a hot oven at 450 degrees for 20 minutes 
  • Broil at 550 degrees for 5 minutes to add a nice crunch

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