Sunday, December 8, 2019
Reminiscent of chicken nuggets, this cauliflower is a great way to get kids to eat their veggies. Want to get another veg on your child's plate? This easy vegetable dish also works with broccoli and can be served as an appetizer, side or vegetarian main course. You can also swap in a dairy-free mayonnaise to make these easy cauliflower bites vegan.
Crunchy Cauliflower Bites with Curry-Lime Aioli
Ingredients
- ½ cup garbanzo (chickpea) flour
- 4 teaspoons minced fresh cilantro, plus more for garnish
- ¾ teaspoon salt, divided
- ⅛ teaspoon ground pepper
- 10 tablespoons water
- ¼ teaspoon grated lime zest
- 1 tablespoon lime juice plus 1¼ teaspoons, divided
- 1½ cups panko breadcrumbs
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder, divided
- 6 cups 1½-inch cauliflower florets (from 1 medium head)
- ½ cup mayonnaise
- ¾ teaspoon curry powder
Instructions
- Preheat oven to 400°F. Line a baking sheet with foil and coat with cooking spray.
- Combine flour, cilantro, ¼ teaspoon salt and pepper in a large bowl. Whisk in water and 1 tablespoon lime juice. Combine breadcrumbs, cumin, ¾ teaspoon garlic powder and the remaining ½ teaspoon salt in another large bowl.
- Working in batches, place several cauliflower florets in the batter and stir to coat. Let excess batter drip off, then toss lightly in the breadcrumb mixture to coat. Transfer to the prepared pan. Repeat with the remaining florets.
- Bake the cauliflower, stirring once, until golden, 30 to 40 minutes.
- Meanwhile, combine mayonnaise, curry powder, lime zest and the remaining 1¼ teaspoons lime juice and ¼ teaspoon garlic powder in a small bowl.
- Serve the cauliflower with the aioli and more cilantro, if desired.
- To make ahead: Refrigerate aioli (Step 5) for up to 2 days.