Cauliflower Cheese Bombs

Delicious cauliflower cheese bombs with a creamy avocado cilantro dipping sauce – oven baked and air fryer method provided!

These are my new favorite appetizer/snack. They’re so goo-ey, cheesy and straight up drool-worthy. They’ll be sure to satisfy your cheese cravings. I make them with an avocado cilantro dipping sauce. However, you can eat them with any dipping sauce. BBQ sauce, honey mustard, sriracha, ketchup, marinara. These cauliflower cheese bombs go good with so many dipping sauces. And I just love my dippy foods.

These cauliflower cheese bombs make a great game day snack or party appetizer! They’ll be sure to be a crowd pleaser, I know they always are when I make them.

Pro tip: get your cauliflower pre-riced or chopped. Most grocery stores sell it in a bag and it’ll save you SO much time. In other words, it’ll just make your life easier.. who doesn’t want that?

I have a couple other versions of this recipe: click here for my spicy ones and my Italian flavored ones. The Italian cauli-bombs remind me of mozzarella sticks, so good with marinara sauce or a creamy pesto sauce. I’m drooling just thinking about them. There’s a cauli-bomb recipe for whatever your appetite is craving.

If you’re on Instagram make sure to check out my story high-lights where I saved a step by step tutorial on how to make these! 🙂 I know having a visual makes things so much easier. My account is @dashofmandi and linked here.

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Cauliflower Cheese Bombs


  • Author: Amanda Hickman
  • Yield: 1416 cauliflower bombs depending on how big you make them 1x
Scale

Ingredients

2.5 cups steamed riced or finely chopped cauliflower 

2 whisked eggs

1.5 cups shredded cheddar or pepper jack cheese

1/4 cup + 1 tbsp breadcrumbs, gluten-free if needed

1/4 tsp onion powder

1/2 tsp garlic powder

2 tsp dried parsley

salt and pepper to taste


Instructions

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Spray with non stick cooking spray.

In a large mixing bowl combine cauliflower, whisked eggs, and cheddar cheese. Add in bread crumbs, garlic powder, onion powder, dried parsley, salt and pepper and mix and make sure everything is well combined.

Using your hands (it will get a little messy) take a small amount of mixture and press it together with your hands so it sticks together and shape mixture into small cylinders (they should be the shape of a tator tot and about 2 inches long, the puffier you make them the better because they sink a bit when they cook) and place on the prepared baking sheet.

Bake for about 30 minutes, flipping them half way through.. the bake time depends on how big you make them so keep a close eye so they don’t burn! If you make them bigger they might need a little more than 30 minutes. 

Enjoy with some dipping sauce!


Notes

* Avocado cilantro sauce: Using a blender or food processor – blend together 1 avocado, juice of 1 lime, 3 tbsp fresh chopped cilantro, 1/4 cup plain greek yogurt, salt and pepper. 

 

AIR FRYER METHOD-

-Spray air fryer basket with non-stick cooking spray (I used olive oil)
-Place un-cooked cauli bombs in the basket in a single layer – spray them with non-stick spray
-Cook at 400 degrees for 7-8 minutes carefully flip with tongs then cook for another 2-3 minutes or until they’re golden brown on the outside. Cook time depends on how big you make them and your air fryer.

 

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    Comments

    Michelle S

    These were super tasty! Just a request, it wouod be great to be able to print the recipe (i’m old school and love keeping a binder of favorite recipes) without all of the blog parts so it would print Onto one or teo pages. Just a suggestion. Thanks gor the cauliflower bombs, tasty and filling!

      Amanda Hickman

      So glad you enjoyed them! I will work on making the recipes more printer friendly 🙂