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All the crispy, cheesy, spicy snacks…no fryer required. These roasted cauliflower bites pick up smoky heat and melty cheddar-parm edges, then get dunked in a creamy tahini ranch (no mayo!).
They’re easy, craveable, and perfect for game day spreads, movie nights, or piling over big salads all week.
What you’ll love
- Cheesy + crispy: Roasted florets with lacy, crisped cheese edges.
- Creamy dip, lighter feel: Tahini ranch brings the cool, herby balance.
- Make-ahead friendly: Roast now, re-crisp later; the sauce keeps well.
Ingredient notes
- Cauliflower: Break into even, 1–2-bite florets; dry well for browning.
- Hot sauce + spices: Use your favorite hot sauce; smoked paprika + chili powder for warmth. Note the heat level and offer a mild route (see Variations).
- Cheeses: Cheddar (melty) + parmesan (crispy, salty). Grate fresh for best melt.
- Tahini ranch: Tahini, lemon, garlic, herbs. Use smooth, pourable tahini.
Recipe Inspiration
It’s crazy that the Super Bowl is this Sunday. Most years I post a number of Super Bowl focused recipes, but this year it really just snuck up on me. I guess my focus has been much more on snowboarding, and the upcoming Olympics…and our big trip to Korea…than football.
The good news is, I am finally sharing some game day recipes.
Enter these spicy cauliflower bites with tahini ranch…better than chicken wings, and with a much healthier ranch…honest.
I’m not sure if I’ve mentioned this before, but back when I first started cooking, my family was obsessed with buffalo chicken, like homemade oven-baked buffalo chicken. I used to make it all the time. They still love it to this day, but you know, I needed to try something non-buffalo this year, and happily, I found these cauliflower bites to be just as good.
They’re spicy, cheesy, and paired with a non mayo based ranch.
Step by Step
Start out by roasting the cauliflower.
- I like to add a little spice to the cauliflower by adding on some hot sauce. Next comes the cheese! The cheese is what make these bites similar to fried mac and cheese bites, but minus the frying and the macaroni. So not really the same at all, but the flavors and textures are there.
- I used a mix of parmesan and cheddar to get some really nice flavor. As the cauliflower roasts, the cheese melts and gets a little crispy towards the end, SO delicious.
- Think roasted cauliflower, but instead of it being boring, it’s fun with hints of spice, smoked paprika, and generous amounts of cheese. If you thought you didn’t like cauliflower, you will after making these bites.
Then make the ranch
- While the cauliflower is roasting in the oven, make the ranch. I’ve mentioned this before, but I really don’t like mayo or mayo based sauces. So most of the time I steer clear of ranch dressing.
- Over the last year or so, I have really loved swapping mayo for tahini, which is simply ground sesame seeds. It has the same creaminess, but better flavor. So that’s what I did with this ranch. The tahini replaces the mayo making this a dairy-free, gluten free ranch.
Put it all together
- Put it all together and you have the best healthy Super Bowl snack, easy appetizer, or side dish to serve at your next gathering.
- I love making these bites on Sunday and having them on hand to throw into big salads for easy lunches and dinners, or just to have around as an easy afternoon snack. They really are addicting.
Technique tips & doneness cues
- Sheet-pan space: Don’t overcrowd; room helps steam escape and edges crisp.
- Roast cues: Florets should be golden with caramelized tips and tender when pierced.
- Cheese timing: If the cheese is browning fast, tent loosely with foil for the last minutes so it melts without scorching.
- Sauce texture: Whisk tahini with lemon/seasonings, then loosen to a spoonable consistency with cold water; it should coat a spoon and taste bright and herby.
When I made these bites last week, I wasn’t sure how my family would react to them, I mean they are technically a vegetable. But when I sent a batch up to my parent’s house for the real taste test, everyone said they loved them.
The great thing about these bites is that, contrary to the feeling you get after eating fried mac n’ cheese balls, or fried chicken wings, these bites are pretty much guiltless. I mean, sure there’s cheese, but you all know how I feel about cheese…everything in moderation.
My one recommendation? If you’re making these for the Super Bowl this weekend, double the recipe. Trust me, these bites go fast.
How do I keep the cauliflower crispy, not soggy?
Dry florets very well, give them space on the pan, and roast until edges caramelize. If they soften later, re-crisp on a hot sheet pan.
Can I make these less spicy?
Totally—use a mild hot sauce or cut the chili powder and add extra parmesan for salty oomph. Taste and adjust before roasting.
Is the tahini ranch dairy-free?
Yes, tahini ranch skips the mayo and dairy; it’s naturally creamy from sesame. Keep it chilled and whisk before serving if it thickens.
Can I prep this for a party?
Roast the cauliflower ahead and keep at room temp up to a short while, then re-crisp in the oven just before guests arrive. The sauce can be made earlier and chilled—stir before serving.
Spicy Cauliflower Cheese Bites with Tahini Ranch
Servings: 6 servings
Calories Per Serving: 248 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 heads cauliflower, cut into florets
- 1/4 cup extra virgin olive oil
- 2 tablespoons hot sauce (I like Franks)
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper, more or less to your taste
- 1/2 teaspoon garlic powder
- kosher salt and pepper
- 1/2 cup grated parmesan
- 1/3 cup grated cheddar
Tahini Ranch
- 1/4 cup tahini
- 1/4 cup lemon juice
- 1/2 teaspoon dijon mustard
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon garlic powder
- 1 pinch cayenne pepper
- kosher salt and pepper
Instructions
- 1. Preheat the oven to 425 degrees F. 2. On a baking sheet, toss together the cauliflower, olive oil, hot sauce, paprika, cayenne, garlic powder, and a pinch each of salt and pepper. Add the parmesan and toss to coat. Transfer to the oven and roast for 15-20 minutes. Remove and add the cheddar. Return to the oven and continue cooking for another 10 minutes, until the cauliflower is golden and the cheese begins to crisp.3. Meanwhile, make the ranch. Combine all ingredients in bowl. Add 1/4 cup water and whisk with a fork to combine, adding water if needed to thin. Taste and adjust seasonings. 4. Serve the warm cauliflower bites with the tahini ranch. Enjoy!
The perfect little bites.
This post was originally published on January 31, 2018
Very nice recipe…comes together quickly. Will make it again ?
Thank you Liana! I am so glad you loved this! xTieghan
I made this last night for a cocktail buffet and people loved it! I made a sour cream & chive dip + your tahini ranch, adding a couple of drops of honey to balance the bitterness of tahini. The cauliflower was all gone before the meat, yay!
Thank you! I am so glad you loved this Anaïs! xTieghan
I only have fresh garlic rather than the powder for the sauce- which I have to try on everything immediately! How much would u recommend using? Thanks
HI! I would recommend 1-2 cloves grated garlic. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hello,
I am wanting to make these and not sure what Franks Sauce is? I am from Australia what would be a good substitue?
I have Saracha in the Pantry?
i am also wondering about serving on Creme Fraiche with lemon instead of the tahini..
Thanks
Laura
Hey Laura! Franks is hot sauce, Saracha will be perfect! creme fraiche will be delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Tried this cauliflower bites recipe last night and my husband loved it. Says its a keeper. Thats all the praise you need.
I am so happy to hear that Nancy! Thank you so much! xTieghan
Can I make these ahead? If so, do I simply reheat to serve?
Thank you!
Jeanne
HI there! Yes, you can make ahead. Just rewarm in the oven for 10 or so minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Just finished eating this for dinner and I’m still in a gastronomic bliss. Seriously good and relatively guilt free. I substituted plain greek yogurt for the tahini, simply because I did not have tahini. Cannot wait to make this again!
Thank you so much Heather! I am so glad you loved this recipe!
This recipe is to die for! I have probably made it ten times and it’s a hit every time! It tastes super decadent for a portion of the guilt. Thanks!
Thank you Kelly!
AMAZING! I actually only had one head of cauliflower but kept the spice quantity the same and used Pico Pica hot sauce and ended up squeezing lemon juice on at the end. Next time, I would use sea salt because I think it brings out the lemon flavor. This was so good I ended up devouring the entire head of cauliflower and ate it for dinner! Thank you for this delicious take on cauliflower! My plan was to pair this recipe with your other recipe of Sun Dried Tomato, White Bean and Goat Cheese Pasta Salad and a roasted chicken, but I ate the cauliflower to fast and and ended up doing the salad and chicken the next day, which was delicious!
Thank you so much Asha! I am so glad you loved this recipe!!
SC is in a heat wave right now, but I really want to make these ASAP. How well do you think these would cook on the grill or in an air fryer? Thanks!
I think using the air fryer would work amazing! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I’m going to try these today!
They look delicious! Thanks for sharing.
Lesley xx
myextraordinarylife
Thank you Lesley! Let me know how they turn out for you!
I can not wait to try to make a cooking with this recipe
http://www.jualobatkutilkelamin.org/
Thank you Rani!
We enjoyed these. I didn’t make the dressing as we used some dressing we had on hand, but followed cauliflower portion as printed. I used sriracha for the hot sauce.
This recipe is delicious!!! Made both the cauliflower and the dip for Superbowl Sunday. The cauliflower had so much flavor, it was great as a stand-alone treat. And the Tahini Ranch was great with raw veges. Will definitely make this again. The only thing I changed was to mix the Parmesan cheese with half nutritional yeast and omitted the cheddar cheese – to accommodate dietary restrictions.
Thank you Deb! I am so glad you liked this recipe! I hope your SuperBowl Sunday was amazing!
I made the cauliflower bites last night for snacking during the Super Bowl. Everyone loved them. They are good eating without dipping in dressing.
Thank you Danita!