Crispy Cauliflower Bites
Prep
15 min
Cook
20 min
Serves
4
Skill
Vegetarian
.jpg?format=webp&width=1376 "Crispy Cauliflower Bites")
Prep
15 min
Cook
20 min
Serves
4
Skill
These Skippy-crusted cauliflower bites make for a delightful appetizer or snack with a satisfying crunch!
Ingredients
- 1 small Cauliflower Head
- 1/2 cup wholemeal flour
- 1/2 cup So Good™ Oat Milk No Added Sugar
- 1 teaspoon dried garlic
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 1/2 cups Sanitarium™ Skippy™ Cornflakes (crushed)
- olive oil cooking spray
TO SERVE (DIPPING SAUCE):
- 1/4 cup low-fat Greek yoghurt
- 1/4 teaspoon smoked paprika
Nutrition per serving
600 kJ
energy kj
6 g
protein
1 g
saturated fat
3.9 g
dietary fibre
23 g
carbohydrate
5 g
sugars
329 mg
sodium
Method
- Preheat your oven to 200° C. Line a baking sheet with parchment paper.
- Wash and cut the cauliflower into bite-sized florets, removing excess stems.
- Whisk together the flour, oat milk, dried garlic, smoked paprika, salt, and black pepper in a bowl until you have a smooth batter.
- Dip each cauliflower floret into the batter, ensuring it's fully coated.
- Roll the battered cauliflower in the crushed Sanitarium Skippy Cornflakes, pressing gently to stick the cornflakes to the cauliflower.
- Place the coated cauliflower bites on the prepared baking sheet, leaving space between each piece.
- Lightly spray the cauliflower bites with olive oil cooking spray. This will help them become crispy during baking.
- Bake in the preheated oven for 20-25 minutes, flipping halfway through or until the cauliflower bites are golden brown and crispy.
Prepare Dipping Sauce:
- While the cauliflower is baking, mix the low-fat Greek yogurt with smoked paprika in a small bowl. Adjust the smoked paprika amount according to your desired level of flavour.
- Once the cauliflower bites are done, remove them from the oven. Allow them to cool for a few minutes before serving. Serve the baked cauliflower bites with the yogurt dipping sauce on the side.
- 1 small Cauliflower Head
- 1/2 cup wholemeal flour
- 1/2 cup So Good™ Oat Milk No Added Sugar
- 1 teaspoon dried garlic
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 1/2 cups Sanitarium™ Skippy™ Cornflakes (crushed)
- olive oil cooking spray
TO SERVE (DIPPING SAUCE):
- 1/4 cup low-fat Greek yoghurt
- 1/4 teaspoon smoked paprika
Nutrition per serving
600 kJ
energy kj
6 g
protein
1 g
saturated fat
3.9 g
dietary fibre
23 g
carbohydrate
5 g
sugars
329 mg
sodium
- Preheat your oven to 200° C. Line a baking sheet with parchment paper.
- Wash and cut the cauliflower into bite-sized florets, removing excess stems.
- Whisk together the flour, oat milk, dried garlic, smoked paprika, salt, and black pepper in a bowl until you have a smooth batter.
- Dip each cauliflower floret into the batter, ensuring it's fully coated.
- Roll the battered cauliflower in the crushed Sanitarium Skippy Cornflakes, pressing gently to stick the cornflakes to the cauliflower.
- Place the coated cauliflower bites on the prepared baking sheet, leaving space between each piece.
- Lightly spray the cauliflower bites with olive oil cooking spray. This will help them become crispy during baking.
- Bake in the preheated oven for 20-25 minutes, flipping halfway through or until the cauliflower bites are golden brown and crispy.
Prepare Dipping Sauce:
- While the cauliflower is baking, mix the low-fat Greek yogurt with smoked paprika in a small bowl. Adjust the smoked paprika amount according to your desired level of flavour.
- Once the cauliflower bites are done, remove them from the oven. Allow them to cool for a few minutes before serving. Serve the baked cauliflower bites with the yogurt dipping sauce on the side.