Recipe of the week:
Crunchy Cauliflower Bites
with Curry Lime Aioli
These cauliflower bites make a delicious appetizer or after-school snack. I like to use chickpea flour; it gives the bites a slightly nutty flavor, but you can substitute another kind of flour--you may need to adjust the amount. The aioli makes a nice dip for veggies as well.
½ cup chickpea (garbanzo) flour
4 tsp minced fresh cilantro (optional)
¾ tsp salt, divided
⅛ tsp ground pepper
⅝ cup of water (10 TB)
¼ tsp grated lime zest
1 TB lime juice and 1 ¼ tsp lime juice, divided
1 cup panko crumbs
1 tsp cumin
1 tsp garlic powder divided
1 head of cauliflower, cut into florets,--about 1 ½ inch or so
½ cup mayo
¾ tsp curry powder
1. Preheat oven to 400. Line a baking sheet with foil and coat with cooking spray.
2. Combine flour, cilantro, ¼ tsp salt, and pepper in a smallish bowl. Whisk in water and 1 TB lime juice.
3. In a separate bowl, combine breadcrumbs, cumin, ¾ tsp garlic powder, and ½ tsp salt. Have a plate handy and put some of this breadcrumb mixture on it. You’ll keep replenishing the plate.
4. Bread cauliflower--first dip in batter, let drip off, then put in crumbs, then onto baking sheet. The cauliflower may break apart a bit, and may not get completely covered with crumbs, but it should work well enough.
5. Bake until golden, about 30 minutes, turning once.
6. Combine mayo, curry powder, lime zest, 1 ¼ tsp lime juice and ¼ tsp garlic powder in a small bowl.
7. Serve cauliflower with the aioli. Garnish with more cilantro if desired.
