Spicy Fried Cauliflower Bites

These spicy little bites will make you forget you are eating veggies! I had two kids walk in shortly after these were done, pop them in their mouths, and heard a satisfying "Mmmm.... these are good!"  That, my friends, is the sound of success!  I protested, "Wait, that's not kid food" (with a secret smile, of course)...

So if you are looking for a way to wake up your cauliflower, and try something different, this might just do the trick!

Click for Printable Recipe

Ingredients:

• 1 small container (5.3oz) plain Greek yogurt
• 4 green onion tops
• juice of half of a large lemon
• 1 tsp sugar
• 2 tsp Sriracha
• 1 tsp rice wine vinegar
• 1/4 tsp celery salt
• cauliflower
• Panko bread crumbs
• garlic powder
• salt and pepper
• eggs and water
• cornstarch 
• canola oil

Step-by-step

For the sauce - combine yogurt, 3 slivered green onion tops, lemon juice, sugar, Sriracha chili sauce, rice wine vinegar, and celery salt.  Set aside.

One 5.3 oz container of plain Greek yogurt.

3 green onion tops, slivered

Add the green onions to the Greek yogurt

Juice of 1/2 of a large lemon

2 tsp Sriracha chili sauce

1 tsp sugar

1 tsp rice wine vinegar

1/4 tsp celery salt (this "wakes it up")

Spicy and lively!!

Cut cauliflower into small florets.  Whisk eggs with a little water. 

2 eggs and a little water whisked together

In a zip top bag or produce bag, mix Panko bread crumbs with salt, pepper, and garlic powder to taste then add corn starch.  

Bread crumb mixture - Panko bread crumbs, kosher salt, pepper, garlic powder, corn starch

Heat oil with thermometer to 350F in a heavy pot or fryer.  Add some florets to the egg wash, then add some to the bread crumb mixture.  Add some air to the bag and shake until florets are coated with the bread crumbs.  

Give them a dunk in the egg bath

Next into the spicy sauce

Then into the bread crumbs.  Add air, seal the bag, and shake shake shake to coat!!

Add the coated florets to the hot oil.  

Fry at 350 F for 3-4 minutes or until golden brown.  Remove with a spider or slotted spoon to a paper towel lined plate to drain.  Season with additional salt (depending on how much salt you added to bread crumbs).

Fry until golden brown.

Top with a little extra sauce and the other green onion and serve hot and crispy!

*If you are sitting here thinking Oh my gosh, those look SOOOO good!  I wish I had some of THAT right now! I'm about to give you even more reasons why you should rush out and make this dish for your family.  Cauliflower is super healthy!  Check out this great article by my friend, Helen Nichols on the 28 Science-Backed Health Benefits of Cauliflower!  

Serve with extra sauce and green onion while hot and crispy!

Did I mention that these are spicy?!

Note**

I had a hard time deciding on a "seasoning theme" for these.  They lend themselves to so many different things, like a blank palate.  I chose the spicy chili sauce of Sriracha with the rice wine vinegar and lemon, but feel free to choose your own flavor profile.

Mexican - add cumin to the bread crumbs and sauce... dip in spicy ranch with lime?

Italian - add Italian seasoning, basil and oregano to the bread crumbs; dip in spicy marinara?

Indian - add curry to the dip?

 ... then add your favorite cold beverage!

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Looking for more great recipes?
Please visit my Recipe Index for more awesome recipes to cook with/for your family.

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Written Directions:

For the sauce - combine yogurt, 3 slivered green onion tops, lemon juice, sugar, Sriracha chili sauce, rice wine vinegar, and celery salt.  Set aside.

Cut cauliflower into small florets.  Whisk eggs with a little water.  In a zip top bag or produce bag, mix Panko bread crumbs with salt, pepper, and garlic powder to taste then add corn starch.

Heat oil with thermometer to 350F in a heavy pot or fryer.  Add some florets to the egg wash, then into the spicy yogurt sauce, then add some to the bread crumb mixture.  Add some air to the bag and shake until florets are coated with the bread crumbs. 

Add the coated florets to the hot oil.  Fry at 350 F for 3-4 minutes or until golden brown.  Remove with a spider or slotted spoon to a paper towel lined plate to drain.  Season with additional salt (depending on how much salt you added to bread crumbs).  Top with a little extra sauce and the other green onion and serve hot and crispy!