• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Up Beet Kitchen

  • All Recipes
  • About
  • Contact
  • Workouts
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • All Recipes
  • About
  • Contact
  • Workouts
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • About
    • Contact
    • Workouts
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Appetizer Recipes

    Cheesy Beer Battered Cauliflower Nuggets

    Published: Nov 18, 2021 Last Modified: Nov 18, 2021 by Allison

    9 shares
    • Share
    • Tweet
    Jump to Recipe·Print Recipe

    These cheesy beer battered cauliflower nuggets are oven-baked to crispy perfection. With a beer and chickpea flour batter and a pecorino and pumpkin seed coating, they are served with a barbecue tahini sauce for the perfect game day snack or appetizer.

    overhead shot of the cheesy beer battered cauliflower nuggets on a wooden tray with barbecue tahini sauce in a container

    I told you that I’m trying to up my appetizer game, and I wasn’t kidding! 

    These cheesy beer battered cauliflower nuggets are one of our new favourite recipes! Cauliflower florets are coated in a beer and chickpea flour batter that’s seasoned with smoked paprika and cayenne, then tossed through coarsely ground pumpkin seeds and pecorino cheese before being baked to crispy perfection! In the final few minutes of baking, add some shredded gouda cheese, which melts into the cauliflower and makes for the best pull-apart eating situation.

    close up overhead shot of the cauliflower nuggets on a wooden tray

    The dipping sauce is the likes of which you have probably never tasted; it’s tahini and Greek yogurt infused with some barbecue sauce for sweet spiciness and lime juice and apple cider vinegar for tanginess. 

    All in all, these cheesy beer battered cauliflower nuggets make the best game day snack that you won’t be able to stop eating! Truly, this is one of my favourite cauliflower preparations yet. 

    ingredients you’ll need

    For the cheesy beer battered cauliflower nuggets, you’ll need cauliflower, beer (ale or lager), chickpea flour, baking soda, sea salt, pepper, smoked paprika, garlic powder, cayenne, pepitas, pecorino, dried oregano, and gouda. 

    For the barbecue tahini sauce, you’ll need tahini, barbecue sauce, Greek yogurt, lime juice, apple cider vinegar, garlic, sea salt, and pepper. 

    overhead photo of a pan of cheesy beer battered cauliflower nuggets

    straight on shot of the freshly baked cheesy beer battered cauliflower nuggets on a cookie sheet bordered by a checkered blue and white towel

    the method

    Preheat the oven to 450 F and line two large, rimmed baking sheets with parchment paper. 

    In a large bowl, whisk together the beer, chickpea flour, baking soda, salt, pepper, smoked paprika, garlic powder, and cayenne. 

    Add the cauliflower to the batter and stir to coat. 

    In a second large bowl, stir together the ground pepitas, pecorino, and oregano. Transfer the battered cauliflower florets into this bowl and toss well to coat. (If there is excess batter, discard or save for another batch.)

    Divide the cauliflower between the two prepared baking sheets. Sprinkle any pepita/pecorino mixture that stayed in the bowl over top.

    Bake for 20 minutes, flipping halfway through. In the final five minutes, sprinkle the shredded gouda over top.

    Meanwhile, make the tahini barbecue sauce: In a bowl, whisk together the tahini, yogurt, barbecue sauce, lime juice, apple cider vinegar, garlic, salt, and pepper. 

    Serve the cheesy beer battered cauliflower nuggets with cilantro, pickled jalapeños, and the dipping sauce, and enjoy! 

    straight on shot of a hand reaching for a cheesy cauliflower nugget

    a hand reaching for cheesy beer battered cauliflower nugget pulling the gouda cheese apart

    more cauliflower recipes

    • Creamy Moroccan Cauliflower, Squash, and Goat Cheese Soup
    • Loaded Shawarma Fries with Chickpeas, Cauliflower + Halloumi
    • Vegan Cauliflower Parmesan Bites
    • Spicy BBQ Cauliflower Wings (Vegan + Gluten-Free)

    a close up overhead photo of the cauliflower nuggets on a cookie sheet covered in melted gouda cheese

    overhead shot of cheesy beer battered cauliflower nuggets on a wooden tray with barbecue tahini sauce and a glass of beer

    overhead shot of the tahini barbecue sauce in a. glass container

    hand dipping a beer battered cauliflower nugget into the tahini barbecue sauce

    hand bringing the cauliflower nugget up and out of the sauce

    I hope that you love these cheesy beer battered cauliflower bites! If you make them, let me know how you enjoyed them by leaving a comment and rating below the post. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made. 

    Enjoy! 

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    overhead shot of the cheesy beer battered cauliflower nuggets on a wooden tray with barbecue tahini sauce in a container

    Cheesy Beer Battered Cauliflower Nuggets


    ★★★★★

    5 from 3 reviews

    • Author: Allison
    Print Recipe
    Pin Recipe

    Description

    These cheesy beer battered cauliflower nuggets are oven-baked to crispy perfection. With a beer and chickpea flour batter and a pecorino and pumpkin seed coating, they are served with a barbecue tahini sauce for the perfect game day snack or appetizer.


    Ingredients

    Scale

    Cauliflower Nuggets

    • 1 large head of cauliflower, chopped into medium florets
    • 1 cup beer
    • 1 cup chickpea flour (or sub all-purpose flour)
    • ½ teaspoon baking soda
    • ¼ teaspoon sea salt
    • Freshly ground black pepper, to taste
    • 2 teaspoons smoked paprika
    • ½ teaspoon garlic powder
    • ¼ teaspoon cayenne
    • 1 cup pepitas, ground into a coarse meal in a food processor
    • 110 grams pecorino cheese, finely shredded
    • 2 teaspoons dried oregano
    • 90 grams gouda cheese, shredded

    Tahini Barbecue Sauce

    • ¼ cup tahini
    • ¼ cup barbecue sauce
    • ⅓ cup Greek yogurt
    • Juice of 1 lime
    • 2 tablespoons apple cider vinegar
    • 1 garlic clove, minced
    • ¼ teaspoon sea salt
    • Freshly ground black pepper, to taste

    Garnishes

    • Cilantro
    • Pickled jalapeños

    Instructions

    1. Preheat the oven to 450 F and line two large, rimmed baking sheets with parchment paper.
    2. In a large bowl, whisk together the beer, chickpea flour, baking soda, salt, pepper, smoked paprika, garlic powder, and cayenne.
    3. Add the cauliflower to the batter and stir to coat.
    4. In a second large bowl, stir together the ground pepitas, pecorino, and oregano. Transfer the battered cauliflower florets into this bowl and toss well to coat. (If there is excess batter, discard or save for another batch.)
    5. Divide the cauliflower between the two prepared baking sheets. Sprinkle any pepita/pecorino mixture that stayed in the bowl over top.
    6. Bake for 20 minutes, flipping halfway through. In the final five minutes, sprinkle the shredded gouda over top.
    7. Meanwhile, make the tahini barbecue sauce: In a bowl, whisk together the tahini, yogurt, barbecue sauce, lime juice, apple cider vinegar, garlic, salt, and pepper.
    8. Serve the cheesy beer battered cauliflower nuggets with cilantro, pickled jalapeños, and the dipping sauce, and enjoy!

    Did you make this recipe?

    Tag @upbeet.kitchen on Instagram and hashtag it #upbeetkitchen

    Related

    « Fall Harvest One Skillet Chicken and Rice
    Vegan Chocolate Cream Pie (No Bake!) »

    Reader Interactions

    Comments

      Leave a comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Anne-Marie

      November 18, 2021 at 8:17 pm

      These look amazingly good!! Can’t wait to make them this weekend! Thanks Allison.

      ★★★★★

      Reply
      • Allison

        November 18, 2021 at 8:19 pm

        Thank you so much, Anne-Marie! I hope you enjoy them!

        Reply
    2. Frija

      November 29, 2021 at 11:16 am

      This is quite extraordinary. I have been following you now for six months, and all of your recipes impress me so much. Do you own a restaurant in Canada, and do you have a cookbook?

      ★★★★★

      Reply
      • Allison

        November 29, 2021 at 11:35 am

        Aw, thanks so much! No, I do not! That’s a big dream of mine, though! ❤️

        Reply
    3. Sue

      December 29, 2021 at 7:45 pm

      Great recipe! This best us all eating cauliflower.. Great flavour.

      ★★★★★

      Reply
      • Allison

        December 29, 2021 at 9:08 pm

        Thank you!

        Reply

    Primary Sidebar

    featured image for Up Beet Kitchen about page

    Hi, I'm Allison! Welcome to Up Beet Kitchen, a food blog that specializes in wholesome and feel good recipes for people on the move! I love to work with whole foods to fuel healthy, active lifestyles.

    More about me →

    Trending Recipes

    • Chickpea Brown Rice Spinach Artichoke Casserole (Vegan)
      ★★★★★
    • Carrot Cake Oatmeal Breakfast Bars (V + GF)
      ★★★★★
    • Raw Vegan Banana Cream Pie
      ★★★★★
    • Moroccan Lentil Carrot Salad (Vegan)
      ★★★★★

    Follow Along on Social Media

    • Instagram
    • Facebook
    • Pinterest

    Cozy Recipes

    • Salmon Pesto Quinoa Bake
    • Mole Chicken Bowls
    • Barbecue Meatball Bowls with Avocado Goddess Sauce
    • Egg, Pesto, and Sweet Potato Breakfast Burritos

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Up Beet Kitchen

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2023 Upbeet Kitchen on the Foodie Pro Theme

     

    Loading Comments...