Golden little cauliflower florets with the most wonderful crispy coating—perfect piled over a salad or served on their own with a dip on the side.
It’s the kind of easy dish that quietly adds more vegetables to the table, and if you serve them to kids, don’t be surprised if they disappear fast. They’re a little bit like nuggets, only lighter and full of cauliflower.
4 heaping tablespoons lentil flour, chickpea flour, or any flour you like
1 bag frozen cauliflower florets (about 24 oz / 680 g)
1/2 teaspoon salt
1 teaspoon paprika
1/2 teaspoon granulated garlic or garlic powder
Instructions
- In a large bowl, whisk together all the ingredients except the cauliflower. - Add the cauliflower and mix well until coated. - Line a baking sheet with parchment paper and lightly grease it. - Arrange the cauliflower on the baking sheet, spray lightly with oil, and bake at 400°F (200°C) for about 25 minutes, or until beautifully golden on both sides. - I like to flip them once during baking for extra crispiness.
Crispy Cauliflower Florets
Notes
- The recipe works beautifully with broccoli too. - Feel free to adjust the seasoning to your taste. - For a vegan version, replace the eggs with 1/2 cup water and add a little more if needed, depending on how thick the batter is.
