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Any recipe that involves a crispy, crunchy outer-coating is a recipe I love! My obsession with all things “fried” is something I refuse to remove from my life. Are you right there with me? Of course, you are! Fried foods, FTW! But, what if I told you you could have all the crunch without frying your food in oil? Listen up, my friend. I’m about to show you how with a fabulous recipe for Panko Cauliflower with Spicy Aioli.
Panko Cauliflower with Spicy Aioli
When I crave fried foods, I like to accompany them with an excellent dipping sauce for extra enjoyment. This recipe goes well with a spicy aioli made from vegan sour cream coupled with tamari and garlic chili sauce. You could also serve these crunchy nuggets of cauliflower goodness with BBQ, peanut, or avocado dipping sauce. But, trust me when I say, a little kick of spice will send you over the edge with this one!
Thinking outside the box
Anytime I step foot into the kitchen to prepare a meal, my mind goes to two questions: “What am I hungry for?” and “How do I want to enjoy it?” We’ve had those busy weeknights where we stagger through the front door after a long-ass day in no mood to cook.
Other evenings, we usually don’t mind shutting off the noise of the world and spending additional time in the kitchen cooking a nice dinner. So, when you have extra time to create something delicious, take that opportunity to really enjoy the process. How do you want to take in this delicious dish you create all on your own?
*Would you like these yummy panko cauliflower florets tucked inside of a corn tortilla, topped with shredded purple cabbage and served with lime wedges?
*Are you in the mood to build a crudités platter with the cauliflower bites center stage for a bit of Netflix-n-Chill time? Or…
*Would you like to serve it up in a fine-dining style to impress your significant other or as a treat for yourself?
As you can see in the featured image, I plated mine in a fancy way just for my boo, Brandon, to enjoy. And, guess what he said? He said, “Mmmmmmm…”
If you’re feeling extra snack-y, give these Vietnamese Winter Rolls with Peanut Sauce a try. They go perfectly with the panko cauliflower!
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Panko Cauliflower with Dipping Sauce
These crispy cauliflower bites are perfect for an appetizer or piled up onto a tray with dipping sauce nearby.
- Total Time: 40 minutes
- Yield: 40 1x
Ingredients
FOR PANKO CAULIFLOWER
a small head of cauliflower, cut into small florets
1 cup store-bought panko bread crumbs (or home-made)
1 cup cornmeal
2 tsp ground cumin
2 tsp smoked paprika
3 tsp garlic powder
1/2 tsp turmeric
1 tsp kosher salt
3 tbsp Bob’s Red Mill egg replacer
6–7 tbsp water
1 tbsp coconut butter (or coconut oil)
FOR SPICY SAUCE
1/2 cup Tofutti sour cream
1/2 cup Vegenaise
2 tbsp garlic chili sauce (green top)
2 tbsp tamari sauce
OPTIONAL GARNISH FOR FINE DINING
Crushed wasabi peas
baby beet greens
extra chili garlic sauce
black Hawaiian sea salt
Instructions
For the cauliflower
Preheat oven to 400 degrees F.
In a shallow square container, add the panko bread crumbs, cornmeal, cumin, paprika, garlic powder, turmeric, and salt. Stir to combine and set aside.
In a medium mixing bowl, add the egg replacer powder and water together. Stir until the mixture begins to thicken. Add the coconut butter and whisk together until no lumps are present. Carefully place the cauliflower florets into the egg batter and toss until the cauliflower is completely coated.
Working with one at a time, roll the florets into the panko mixture and set onto a baking sheet lined with parchment paper. Space each floret so they aren’t touching. Bake for 25-30 minutes or until golden brown and the cauliflower is soft in the center.
For the sauce
Whisk together the Tofutti, Vegenaise, chili garlic sauce, and tamari in a small mixing bowl. Serve with cauliflower bites.
- Prep Time: 15
- Cook Time: 25
- Category: appetizer
- Method: baked
- Cuisine: Asian Fusion
