Ingredients
- 1 medium cauliflower, cut into small florets
- 2 eggs, beaten
- 1/2 cup rice flour
- 1 1/2 cups gluten-free panko breadcrumbs
- 2 tablespoons olive oil
- 1 tablespoon Chooki's Vinegar Chicken Salt, divided
- Dill Pickle Mayo:
- 1/2 cup whole egg mayonnaise
- 2 dill pickles, finely chopped
- 1 tablespoon pickle brine
- 1 tablespoon lemon juice
Difficulty: Easy | Prep: 15 min | Cook: 25 min | Total: 40 min | Serves: 4 | Dietary: Gluten-Free, Vegetarian
These crispy cauliflower bites are proper footy-night snack food without dragging out a fryer. Chooki's Vinegar Chicken Salt brings that sharp chip-shop hit, and the dill pickle mayo keeps the whole tray from feeling heavy.
- 1 medium cauliflower, cut into small florets
- 2 eggs, beaten
- 1/2 cup rice flour
- 1 1/2 cups gluten-free panko breadcrumbs
- 2 tablespoons olive oil
- 1 tablespoon Chooki's Vinegar Chicken Salt, divided
- Dill Pickle Mayo:
- 1/2 cup whole egg mayonnaise
- 2 dill pickles, finely chopped
- 1 tablespoon pickle brine
- 1 tablespoon lemon juice
Step 1: Set Up
Heat the oven to 220C, or 200C fan-forced, and line a large tray with baking paper. Put the rice flour in one bowl with 1 teaspoon of Chooki's Vinegar Chicken Salt, the beaten eggs in a second bowl, and the breadcrumbs in a third bowl with the olive oil and another 1 teaspoon of Chooki's Vinegar Chicken Salt.
Step 2: Coat
Toss the cauliflower through the seasoned rice flour, dip it in egg, then press it into the crumbs so the rough edges are covered. Spread the pieces out on the tray with a little space between them.
Step 3: Bake
Bake for 22 to 25 minutes, turning once, until the crumbs are golden and the cauliflower is tender in the middle. While it bakes, stir the mayo, chopped pickles, pickle brine and lemon juice together.
Step 4: Finish
Dust the hot cauliflower with the last teaspoon of Chooki's Vinegar Chicken Salt and serve it straight away with the dill pickle mayo.
Tip: Use small florets so the cauliflower cooks before the crumb gets too dark.
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