Crispy Cauliflower Bites
These crispy cauliflower bites are golden, crunchy, and surprisingly satisfying for a simple appetizer. Each floret holds its shape with a crisp coating that stays light rather than greasy, making them an easy pick for parties or casual snacking. They work well as a shareable plate for game days, family gatherings, or weeknight cravings when you want something warm and crunchy.
Equipment
- Large pot
- Deep skillet
- Mixing bowls
- Tongs
- Paper towels
- Thermometer (for oil) (for checking the oil temp)
Ingredients
For the Cauliflower Bites
- 1 medium head cauliflower cut into bite-sized florets
- ½ cup all-purpose flour
- 1 cup cornmeal
- 3 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
For the Yogurt Dill Sauce
- 2 cups plain yogurt
- 2 cloves garlic grated
- 1 small bunch fresh dill chopped
- Salt to taste
Instructions
- Mix together the yogurt, garlic, dill, and salt in a small bowl to make the sauce. Refrigerate while preparing the cauliflower.
- Bring a large pot of water to a boil, add the cauliflower florets, and cook for 2 to 3 minutes until slightly tender but still firm. Drain well and pat completely dry.
- Heat oil in a deep skillet to about 330℉.
- Place flour in a shallow bowl and season with garlic powder, smoked paprika, salt, and pepper. Place cornmeal in a second bowl and beat the eggs in a third.
- Dredge each cauliflower floret in the seasoned flour, dip into the beaten eggs, then coat in cornmeal.
- Fry the florets in batches for 1 to 2 minutes per side until crisp and golden brown.
- Transfer to a cooling rack or paper towels to drain. Serve warm with the chilled yogurt dill sauce.
Notes
- Patting the cauliflower dry prevents a soggy coating.
- Keep the oil at a steady temperature for even browning.
- Best served fresh; the coating softens when reheated.
- Swap dill for parsley or chives for a milder flavor.
