Crunchy Cauliflower Bites with Curry Lime Aioli

Prep Time: 25 minutes | Cook Time: 50 Minutes | Yield: 4 servings

Ingredients

1/2 cup chickpea (garbanzo bean) flour

1 tablespoon minced parsley, plus more for garnish

1/2 teaspoon salt, divided

1/8 teaspoon ground black pepper

1/2 cup + 2 tablespoons water

2 tablespoons lime juice, divided

1 & 1/2 cup panko breadcrumbs

1 teaspoon ground cumin

1 teaspoon garlic powder

1 medium head cauliflower, cut into florets

1/4 teaspoon grated lime zest

1/2 cup mayonnaise (or vegan mayo)

3/4 teaspoon curry powder

Directions

1.    Preheat oven to 400°F. Line a baking sheet with foil and coat with cooking spray.

2.    In a medium bowl, combine flour, parsley, 1/4 teaspoon salt, and black pepper. Whisk in water and 1 tablespoon of lime juice to make a batter. In a separate large bowl, combine breadcrumbs, cumin, garlic powder, and remaining 1/4 teaspoon of salt.

3.    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 baking sheet. Repeat with remaining florets. Bake until golden brown, 40-50 minutes.

4. Meanwhile, combine 1 tablespoon lime juice, lime zest, mayonnaise, and curry powder in a small bowl and stir to make the aioli. Serve with cauliflower.

Storage: Store leftovers in an airtight container in the fridge for up to four days.

Recipe & Photo Credit: EatingWell