This Crispy Curry Cauliflower tastes just as good as it sounds:) The little cauliflower florets are rolled in bread crumbs, baked to perfection and then dipped in a Curry-Lime aioli.
According to Eating Well magazine, a popular buzzword in the year 2020 has been CAULIFLOWER….CHICKPEAS….MEATLESS MEATS…..AND GOCHUJANG (I have NO clue what the last one is).
a few CAULIFLOWER HEALTH BENEFITS (aka the White Trees as my child calls it)
- HIGH IN CHOLINE
- Important for memory…sleep, muscle movement, learning, and memory.
- HIGH IN FIBER & WATER
- who doesn’t love a good bowel clean out?!
- great for maintaining a healthy digestive tract AND decreasing risk for colon cancer
- HIGH IN VITAMIN K
- Vitamin K is good for Bone Strength because it is needed to help Calcium to be absorbed into your bones! I was just diagnosed with Osteopenia….so this vegetable will become one of my BFF’s.
Have I convinced you yet? I mean, and–let’s be honest. It just tastes better than the “green trees” do.
We eat cauliflower in our family at least 2 x a week–and now it is a toss up between either my Smoked Paprika Cauliflower recipe or this Crunchy Cauliflower with Curry-lime aioli one– So, when I tried this new recipe from Eating Well…I was overjoyed.
INGREDIENTS
- Cauliflower
- Chickpea flour
- you could use regular flour if you please, but chickpea flour is higher in fiber, has more vitamins and minerals, is GLUTEN FREE and affects blood sugar less than regular flour.
- Fresh cilantro
- I have also used Fresh Parsley or fresh basil before…I think any fresh herb and you can’t go wrong!
- Salt
- Pepper
- Lime
- Pairs nicely with the curry, could also use lemon
- Breadcrumbs
- I have used breadcrumbs and also pretzel crumbs and also almond flour
- Cumin
- Garlic
- I used minced garlic but you could also use garlic powder if that’s what you have!
- Mayonnaise
- There is a LIGHT mayonnaise version HERE, I also mix 1/4 of the amount with Non-fat Plain Greek yogurt
- Curry powder
[pictured are the bags…on with the breadcrumbs and one with the batter-you won’t ever ‘dip’ or ‘bread’ anything the same ever again!]
STEPS
#1: CUT INTO FLORETS.
#2: MIX THE WET/BATTER MIXTURE- this recipe calls for mixing the chickpea flour with the other wet ingredients. This is the batter that you will dip the florets in FIRST, before rolling them in the breadcrumb mixture.
-I find it easiest to mix it in a large gallon ziploc bag. Then you don’t get your hands dirty and don’t accidentally scatter batter and crumbs all over the floor and counter.
#3: BREADCRUMB ROLLING – I do the same thing with the breadcrumbs. I mix them in a large ziploc bag. Once all the florets are wet from the ‘batter’ bag, I then, shake them out into the ‘breadcrumb bag. Shake the florets around so they are all covered and dump onto a parchment lined cookie sheet!
#4: BAKE @ 400 degrees for 30 -40 min.
#5: MAKE THE SAUCE – make the dipping lime-curry aioli sauce while the cauliflower is baking!
Crunchy Cauliflower with Curry Aioli
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.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 (ish)
- Yield: a lot
- Category: Vegetale
- Method: Bake
- Cuisine: Side
- Diet: Vegetarian
Ingredients
- 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.
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