Crispy Panko Cauliflower Bites

Baked and not fried, they're crispy, yummy, and so easy to put together for a healthy appetizer, a side, or even just a snack. The sauce is optional! :-)

Yield: Approx. serves 2-4 depending on size and how it's served

Difficulty Level: Easy

Prep Time: 10 minutes

Cooking Time: 45 minutes

Ingredients

1/2 large cauliflower, washed and dried, cut into 2-inch florets

3/4 cup gluten-free all-purpose flour

2 teaspoons olive oil

1 1/2 tablespoons nutritional yeast

3/4 teaspoon garlic powder

3/4 teaspoon onion powder

3/4 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon baking

3/4 - 1 cup of water for batter

3/4 cup gluten-free panko

Oil spray

Instructions

Heat oven to 425F.

Line an 11x 17 baking sheet with parchment paper.

Prep the panko on a plate.

In a large bowl combine the flour, seasonings and half the water to form a batter. Add a little extra water at a time until the batter's consistency is such that it coats the back of a spoon without dripping right off.

Dip the florets into the batter to coat well. Coat each floret, one at a time with the panko and place onto baking sheet. Repeat until done, ensuring the sheet is not overcrowded with plenty of space between each floret. Spray the top layer with olive oil and bake for 20 minutes. Flip them over, spray with a little oil and bake another 10-15 minutes until golden brown. Turn off the oven while still keeping the tray in for another 5-10 minutes. Remove and let them cool. This will allow them to crisp up even further.

Serve as is or with sauce of your choice.

Try the recipe and leave me a comment.

Enjoy!