Description

This Cauliflower takes on a whole new identity when it is dipped in breadcrumbs, baked to crunchy perfection and then dipped in a Curry Aioli sauce.

Ingredients

Scale

1 head Cauliflower
1/2 cup garbanzo bean flour (Chickpea flour)
4 tsp minced Fresh Cilantro (or another fresh herb)
3/4 tsp salt (divided)
1/8 tsp ground pepper
1/2 cup + 2 Tbls water
1/4 tsp grated lime zest
1 Tbls lime juice, + 1 1/4 tsp divided
1 1/2 cups Panko whole wheat bread crumbs
1 tsp ground cumin
1 tsp minced garlic
1/2 cup mayonnaise *(can sub part with Non-Fat Plain Greek Yogurt)
3/4 tsp curry powder

Instructions

CRUNCHY CAULIFLOWER:

Preheat oven to 400 degrees, wash and cut cauliflower into small florets.
Mix chickpea flour + water + 1/4 tsp salt + pepper + fresh cilantro + 1 Tbls lime juice in gallon ziplock bag…or large bowl.
Mix breadcrumbs, cumin, 3/4 tsp garlic and remaining 1/2 tsp salt in another bag or large bowl.
Shake cauliflower in bag #1 (with the water and cilantro)…mix until all are wet with the mixture.
Transfer to the other ‘breadcrumb’ bag and shake around until all are coated evenly.
Sprinkle out on parchment lined pan and bake for 30-40 min.

LIME-CURRY AIOLI

Mix mayonnaise (and yogurt if using) + curry powder + lime zest + remaining 1 1/4 tsp lime juice + 1/4 tsp garlic in a small bowl.
Dip the florets in the aioli and enjoy!

Notes

* If using part non-fat plain greek yogurt. Be sure to still use majority of mayonnaise. It not, it will taste too much like yogurt and won’t have the same tang as the taste that mayonnaise gives.

Keywords: cauliflower, lime aioli, healthy eating, vegetarian, healthy lifestyle