Crispy Cauliflower Bites
This delicious battered cauliflower appetizer comes out perfectly golden brown and pairs with all your favorite dipping sauces!
Servings: 6
Ingredients
For the sauce:
- 2 cups plain yogurt
- 2 cloves garlic, grated
- 1 bunch fresh dill, chopped
- salt to taste
For the cauliflower bites:
- 1 medium head of cauliflower, cut into bite-sized florets
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
- 3 eggs
- vegetable oil (the amount needed depends on the size of your pan)
Instructions
Make the sauce:
- In a medium bowl, combine yogurt, dill, garlic, and salt to taste. Mix well and refrigerate while you prepare the cauliflower bites.2 cups plain yogurt, 2 cloves garlic, grated, 1 bunch fresh dill, chopped, salt to taste
Prepare the cauliflower:
- Break the cauliflower into florets. Heat a pot of water until it boils.1 medium head of cauliflower, cut into bite-sized florets
- Add the cauliflower and cook until slightly tender. Be careful not overcook the cauliflower.
- Place the cornmeal in one dish. In a second dish, combine the flour with the spices. In a third dish, beat the eggs.1 cup cornmeal, ½ cup all-purpose flour, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, ½ teaspoon black pepper, ½ teaspoon salt, 3 eggs
- Roll each cauliflower floret first in the flour, then in the egg, and finally in the cornmeal.
- Fill a deep skillet with about 1 to 2 inches of vegetable oil—enough to submerge at least half of the cauliflower pieces but not so much that it spills over when adding the florets. Heat to about 350 degrees F. Fry on each side for 1-2 minutes or until golden brown.vegetable oil (the amount needed depends on the size of your pan)
- Arrange on a plate and serve immediately. Sprinkle with fresh dill and serve with the yogurt sauce.
Notes
- To save time, you can buy pre-washed and pre-cut florets.
- For a lighter version, instead of frying, air-fry at 400°F for 10-12 minutes, shaking halfway through. Or oven bake at 425°F for 25-30 minutes, flipping halfway.
- For an extra kick, add cayenne pepper to the flour mixture.
- For more of a cheesy flavor, mix grated Parmesan into the cornmeal.
- To make this gluten-free, you can use almond flour instead of all-purpose flour.
- Store leftovers in an airtight container for up to 3 days. Reheat in an oven or air fryer at 375°F for 5-7 minutes to maintain crispiness.
- Freeze after frying on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat directly from frozen.
Additional Serving Suggestions:
- Serve with other dips such as ranch, buffalo sauce, or honey mustard.
- Add the cauliflower bites to a tortilla with lettuce and extra sauce for a quick meal.
- Toss the florets on top of a fresh green salad for a crunchy topping.
- Serve them over rice or quinoa for a filling meal.
- Toss the cauliflower bites in buffalo sauce and serve with celery and blue cheese dressing.
Nutrition
Calories: 249kcal | Carbohydrates: 37g | Protein: 11g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 92mg | Sodium: 293mg | Potassium: 561mg | Fiber: 5g | Sugar: 6g | Vitamin A: 378IU | Vitamin C: 47mg | Calcium: 140mg | Iron: 2mg
