Directions
Sub_Title: Delight your taste buds with these crispy and flavorful bites made from cauliflower florets coated in a nutritious batter and served with a tangy homemade chimichurri sauce. Perfect for any occasion!
Description: These mouthwatering cauliflower bites are not only budget-friendly but also gluten-free, kid-friendly, low-carb, vegan, whole foods plant-based, and perfect for busy weeknights! The secret lies in our simple and healthy batter made with almond flour, cornstarch, and rice bran oil. Serve them as an appetizer or snack alongside the creamy and refreshing homemade chimichurri sauce made with parsley, cilantro, garlic, lemon juice, olive oil, apple cider vinegar, jalapeño pepper, and seasonings. Your family and friends will beg for more!
Ingredients (makes about 20 pieces):
For the Cauliflower Bites:
1 head of cauliflower, broken into small florets
1 cup unsweetened almond milk, plus more if needed
1/4 cup gluten-free all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 cup gluten-free breadcrumbs
1/4 cup brown rice flour
1/4 cup cornstarch
1 egg, lightly beaten
1 Tbsp extra virgin olive oil
1 Tbsp avocado oil
For the Chimichurri Sauce:
1 bunch fresh parsley leaves, chopped
1 bunch fresh cilantro leaves, chopped
1 clove garlic, minced
1/2 lime juiced
1/4 cup olive oil
1 Tbsp apple cider vinegar
1/4 tsp sea salt
1/4 tsp ground black pepper
1 Jalapeño pepper, seeded and finely diced (optional)
Instructions:
1. Preheat the air fryer to 400°F or preheat the oven to 400°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the almond milk, gluten-free flours, baking powder, and salt until well combined. Add the cauliflower florets and toss to coat evenly. Let it sit for about 10 minutes.
3. Meanwhile, combine the gluten-free breadcrumbs, brown rice flour, cornstarch, and seasonings in another shallow bowl. Dip each cauliflower bite into the mixture, pressing gently to adhere. Transfer to the prepared baking sheet.
4. Bake for 12-15 minutes, or until golden brown and crispy. Remove from the heat and set aside.
5. For the chimichurri sauce, place all the ingredients in a blender and puree until smooth. Season with salt and pepper to taste. Set aside.
6. To assemble, mound a few cauliflower bites on a serving plate and drizzle with the chimichurri sauce. Sprinkle with additional chopped cilantro and serve immediately.
Difficulty: Easy
Servings: 4-6
Nutrition Facts per Serving (calculated without Salt):
Calories: 117 kcal
Carbohydrates: 12.8 g
Protein: 4.7 g
Fat: 8.2 g
Saturated Fat: 1.3 g
Polyunsaturated Fat: 1.4 g
Monounsaturated Fat: 5.4 g
Trans Fat: 0.01 g
Cholesterol: 0.01 mg
Sodium: 1.1 mg
Potassium: 203.4 mg
Total Sugars:
Steps
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1
Done
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Preheat the air fryer to 400°F or preheat the oven to 400°F and line a baking sheet with parchment paper. |
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2
Done
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In a large mixing bowl, whisk together the almond milk, gluten-free flours, baking powder, and salt until well combined. Add the cauliflower florets and toss to coat evenly. Let it sit for about 10 minutes. |
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3
Done
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Meanwhile, combine the gluten-free breadcrumbs, brown rice flour, cornstarch, and seasonings in another shallow bowl. Dip each cauliflower bite into the mixture, pressing gently to adhere. Transfer to the prepared baking sheet. |
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4
Done
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Bake for 12-15 minutes, or until golden brown and crispy. Remove from the heat and set aside. |
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5
Done
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For the chimichurri sauce, place all the ingredients in a blender and puree until smooth. Season with salt and pepper to taste. Set aside. |
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6
Done
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To assemble, mound a few cauliflower bites on a serving plate and drizzle with the chimichurri sauce. Sprinkle with additional chopped cilantro and serve immediately. Difficulty: Easy Servings: 4-6 Nutrition Facts per Serving (calculated without Salt): |
