These Pineapple Teriyaki Baked Cauliflower Poppers are a delicious healthy appetizer, side dish or snack. They are easy-to-make and only contain a few ingredients! They are also paleo, vegan and whole 30 friendly!
I know what you’re thinking, 2 non-breakfast/dessert recipes in one week!? What’s wrong?
Let me tell you friend, nothing is wrong, we just stepped up our non-breakfast/dessert recipe game! And also we wanted to post these Pineapple Teriyaki Cauliflower Poppers for this month’s Recipe Redux Theme: Small Plates For Sunny Days
“Small bites are perfect for trying many different tastes. Take tapas style eating outside for al fresco dining or a simple picnic. Or maybe you’re serving small bites at a bridal or baby shower or a graduation party. Show us your healthy take on small plates and finger foods.”
AKA FINGER FOODS! Who doesn’t love food that you can eat with your hands!? It’s the best kind of food (besides oatmeal anyways). These Pineapple Teriyaki Cauliflower Poppers are perfect for warm weather and as a tasty finger food. I don’t know why, but cauliflower poppers don’t get that much attention these days. It’s all about the cauliflower rice and cauliflower pizzas. Don’t get me wrong, I love those both, but cauliflower poppers are so underrated! That’s why we decided to highlight the beauty of cauliflower in “popper” form for this redux challenge in a healthier and just-as-tasty way!
Unlike traditional poppers, these ones are gluten-free but still have a breading to them, thanks to coconut flour. The breading also consists of a homemade pineapple-teriyaki sauce that takes less than 2 minutes to make, making these poppers crispy and flavorful. They are super-addicting, but thankfully, they are completely guilt-free so it’s okay if you eat the whole batch in one sitting (not that I would do that).
Not only are these poppers gluten-free, but they are also vegan, paleo and whole 30 friendly and make the perfect appetizer, side dish or healthy snack!
- 1 small head cauliflower, chopped into bite-sized pieces
- 1/4 cup coconut flour
- 1/2 cup pineapple, pureed
- 1/4 cup coconut aminos
- 1 tbsp sesame seed oil
- 1 tsp ground ginger
- Preheat oven at 350 and line a baking sheet with parchment paper
- Add cauliflower and coconut flour in a bowl and stir to coat
- Combine all sauce ingredients and add to bowl and mix to coat cauliflower
- Place cauliflower on baking sheet and bake for 30 minutes
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- What’s your favorite finger food?