Categories: Sides
Ingredients
- 1/2 cup chickpea flour
- 4 tsp minced fresh cilantro, plus more for garnish
- 3/4 tsp salt, divided
- 1/8 tsp black pepper
- 10 tbsp. water
- 1/4 tsp grated lime zest
- 1 tbsp. lime juice plus 1 1/4 tsp, divided
- 1 1/2 cups panko
- 1 tsp ground cumin
- 1 tsp garlic powder, divided
- 6 cups 1 1/2-inch cauliflower florets
- 1/2 cup mayo
- 3/4 tsp curry powder
Directions
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Preheat oven to 400. Line a baking sheet with foil and coat with cooking spray.
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Combine flour, cilantro, 1/4 tsp salt and pepper in a large bowl. Whisk in water and 1 tbsp. lime juice. Combine panko, cumin, 3/4 tsp garlic powder and the remaining 1/2 tsp salt in another bowl.
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Working in batches, place several cauliflower florets in the batter and stir to coat. Let excess batter drip off, then toss lightly in the panko mixture to coat. Transfer to the prepared pan. Repeat with the remaining florets.
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Bake the cauliflower, stirring once, until golden, 30-40 minutes.
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Meanwhile, combine the mayo, curry powder, lime zest and the remaining 1 1/4 tsp lime juice and 1/4 tsp garlic powder in a small bowl.
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Serve the cauliflower with the aioli and more cilantro.