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Recipe by:

Dana Ramsey

Crispy Baked Cauliflower Bites with Chilli Mayo

Deliciously crunchy cauliflower bites paired with a spicy Chilli Mayo dip, perfect for holiday gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Preparation Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Vegetarian
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Group: Main Ingredients
  • 1 large head cauliflower, cut into bite-sized florets
  • 1 cup all-purpose flour
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. smoked paprika
  • ½ tsp. salt
  • ½ tsp. black pepper
  • 1 cup buttermilk for dipping
  • 1 cup breadcrumbs preferably panko for extra crunch
Group: For the Chilli Mayo
  • ½ cup mayonnaise
  • 1-2 Tbsp. sriracha adjust for heat preference
  • Juice of half lime

Equipment

  • Oven
  • Baking sheet Line with parchment paper
  • Bowls For dredging station

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. Wash and cut the cauliflower into bite-sized florets.
  3. Set up your dredging station: mix flour, garlic powder, onion powder, smoked paprika, salt, and pepper in one bowl, buttermilk in another, and panko crumbs in a third bowl.
  4. Coat each floret in the flour mixture, dip in buttermilk, and finally roll in panko crumbs.
  5. Arrange the coated florets on the lined baking sheet spaced evenly.
  6. Bake for 25-30 minutes, tossing halfway through until golden brown.
  7. While baking, mix together mayonnaise, sriracha, and lime juice for the Chilli Mayo.

Notes

Make sure not to overcrowd the baking sheet to maintain crispiness. Serve immediately for best results.