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Crispy Spiced Cauliflower Bites

Cauliflower bites are a crunchy, tender snack that combines the vegetable's natural softness with a crispy, golden crust. Coated in a flavorful batter and baked until crisp, they are elevated with seasonings like smoked paprika and lemon juice for a smoky, zesty flavor. The final bites are visually appealing with a crackling exterior and tender interior, perfect for snacking or sharing.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: International
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 head cauliflower small, dense head preferred
  • 1 cup panko breadcrumbs for extra crunch
  • 2 eggs eggs for binding
  • 1 teaspoon smoked paprika adds smoky warmth
  • 1 teaspoon garlic powder for depth of flavor
  • 1 tablespoon lemon juice brightens the flavor
  • 2 tablespoons oil for coating and baking
  • optional hot sauce for serving

Equipment

  • Large Mixing Bowl
  • Baking sheet
  • Wire rack
  • Spatula

Method
 

  1. Preheat your oven to 220°C (425°F).
  2. Break the cauliflower into small, uniform florets. Rinse and thoroughly dry them to remove excess moisture, which helps achieve crispiness.
  3. In a large mixing bowl, whisk together the eggs and lemon juice until well combined. This mixture will help coat the cauliflower evenly.
  4. Add the smoked paprika, garlic powder, and a pinch of salt to the egg mixture, stirring to distribute the spices evenly.
  5. Place the panko breadcrumbs in a separate shallow dish for coating.
  6. Toss the cauliflower florets in the egg mixture, ensuring each piece is thoroughly coated.
  7. Using a spatula or tongs, lift the coated cauliflower and roll each floret in the panko breadcrumbs, pressing gently to adhere the crumbs evenly.
  8. Line a baking sheet with parchment paper. Arrange the coated cauliflower florets in a single layer, leaving space between each piece.
  9. Drizzle the cauliflower evenly with a little oil to enhance crisping. Bake in the oven for about 20 minutes, flipping halfway through, until golden brown and crispy.
  10. Once baked, transfer the cauliflower to a wire rack and let sit for 5 minutes to crisp up further.
  11. Serve immediately, optionally drizzled with hot sauce or sprinkled with fresh herbs for extra flavor and visual appeal.

Notes

For vegan adaptation, substitute eggs with a flaxseed gel. To intensify flavor, toss with additional spices or sprinkle with parmesan before baking. Reheat in the oven for best crispness if storing leftovers.