Crunchy Spicy Cauliflower Recipe
Panko breaded cauli in chile aioli
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Cauliflower
Preheat the oven to 425°F (220°C). Remove the leaves from the cauliflower and cut it into bite-sized florets.
- 2
Set Up Breading Station
In three separate bowls, place flour mixed with salt, pepper, and chili powder in the first bowl. In the second bowl, beat the eggs. In the third bowl, place panko breadcrumbs.
- 3
Bread the Cauliflower
Dip each cauliflower floret into the flour mixture, shaking off the excess, then into the egg mixture, and finally coat with panko breadcrumbs. Place on a baking sheet lined with parchment paper.
- 4
Bake the Cauliflower
Once all florets are breaded, bake in the preheated oven for 25-30 minutes or until golden brown and crispy.
- 5
Prepare the Chile Aioli
In a small bowl, mix together 1/2 cup of mayonnaise, 1-2 tsp of chili paste or sriracha, and a squeeze of lime juice. Adjust seasoning to taste.
- 6
Serve
Once the cauliflower is crispy, remove from the oven and serve hot with the chile aioli on the side.
