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Chef Ava

Golden Crispy Cauliflower Bites

These golden crispy cauliflower bites are shatteringly crispy on the outside, tender on the inside, and seasoned with garlic, paprika, and Parmesan. Baked at high heat rather than fried, they are served with a creamy sriracha honey lime dipping sauce and make an irresistible vegetarian snack, appetizer, or side dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer, Side Dish, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large head cauliflower, cut into bite-sized florets
  • 1 cup all-purpose flour
  • 1 cup milk
  • 2 cups panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • olive oil spray
  • 1/2 cup plain Greek yogurt
  • 2 tbsp sriracha sauce
  • 1 tbsp honey
  • 1 tbsp fresh lime juice
  • salt and black pepper, to taste

Equipment

  • large baking sheet
  • parchment paper
  • large mixing bowl For the seasoned batter.
  • shallow bowl For the panko Parmesan coating.
  • whisk For the batter and dipping sauce.

Method
 

  1. Preheat oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
  2. Cut the cauliflower into bite-sized florets and set aside.
  3. In a large bowl, whisk together the flour, garlic powder, onion powder, paprika, salt, and black pepper. Gradually whisk in the milk until a smooth, thick batter forms.
  4. Working one piece at a time, dip each cauliflower floret into the batter until evenly coated. Allow any excess to drip back into the bowl.
  5. In a separate shallow bowl, combine the panko breadcrumbs and grated Parmesan.
  6. Roll each battered floret in the panko Parmesan mixture, pressing the crumbs firmly onto all surfaces.
  7. Arrange in a single even layer on the prepared baking sheet with no florets touching. Spray the tops generously with olive oil spray.
  8. Bake for 25–30 minutes, flipping carefully halfway through, until deeply golden brown and crispy all over.
  9. While the cauliflower bakes, whisk together the Greek yogurt, sriracha, honey, and fresh lime juice until smooth. Season with salt and pepper to taste.
  10. Allow to cool for a few minutes before serving warm with the dipping sauce alongside.

Notes

Use freshly grated Parmesan for the best crust. Keep the batter thick enough to cling to the cauliflower, press the panko Parmesan coating firmly onto every surface, space the florets so they do not touch, and spray generously with olive oil before baking. Flip halfway through and serve within 10 minutes for the crispiest texture.