Baked, not fried. Crunchy, not mushy. These delicious Cauliflower Crunch Bites are not only a way to use up the old cauliflower going to waste in the fridge (we hate waste) but also a super a great way of treating yourself with something that feels a bit indulgent but gaining the many health benefits cauliflower.
- half a head of cauliflower, chopped into florets and rinsed
- 1/2 cup almond flour
- 2 Flax eggs (2 Tbsp flax meal mixed with 6 Tbsp water)
- 1 cup panko crumbs
- salt & pepper
- 1/4 cup vegan mayonnaise (we used Ceres Organics)
- 2 Tbsp sweet chilli sauce
- 1 Tbsp sriracha
- juice from 1/2 lemon
- sliced spring onions
- chopped coriander
- 1 chilli thinly sliced (optional)
Preheat the oven to 180 Celsius & line a baking tray with parchment paper.
Set up 3 bowls, each with either the almond flour, flax eggs and panko crumbs. Season the almond flour with salt and pepper.
Roll the rinsed and wet florets in the almond flour then the flax egg, finishing with the panko crumbs. Shake off excess crumb and place onto the lined baking tray. Repeat until all the cauliflower is used up. Season again and place into the preheated oven for 20-25minutes, or until the tops are slightly golden.
Once cool enough to handle, place the florets into a serving dish and sprinkle with sliced spring onion, chilli and coriander.
Make the dipping sauce by mixing remaining ingredients together in a bowl. Drizzle over florets or dunk individually.