Corn Chip Cauliflower Bites
Corn Chip Cauliflower Bites
Crispy, crunchy cauliflower bites with a golden Sonora Corn Chip coating and a zesty lime yoghurt dip.
Prep time: 10 to 15 minutes
Cook time: 25 minutes
Total: Around 35 to 40 minutes
The Cauliflower
Ingredients:
1 medium head of cauliflower, cut into bite-sized florets
2 cups Sonora corn chips (any flavour — but the spicier, the better)
2 eggs
1 tsp smoked paprika
½ tsp garlic powder
Salt & pepper, to taste
Olive oil spray
The Lime Yoghurt Sauce
Ingredients:
½ cup Greek yoghurt (or lactose-free if your stomach is dramatic)
Juice of 1 lime
1 tsp honey
A pinch of salt
Optional: chopped coriander for garnish
Method
Preheat & prepare for greatness: Heat the oven to 200°C (fan-forced). Line a baking tray with baking paper because scrubbing baked-on cauliflower is a sin.
Crush the chips: Dump the corn chips into a food processor and pulse until they look like chunky breadcrumbs. No food processor? Old-school it with a ziplock bag and a rolling pin. This is also a great way to deal with repressed emotions.
Set up the dunk station: In one bowl, whisk the eggs. In another, mix your crushed chips with paprika, garlic powder, and a little salt and pepper.
Coat those florets: Dip each cauliflower piece into the egg, then roll it around in the chip mix until it’s covered like it’s going to a crunchy little disco. Lay them out on your baking tray. Make sure you don’t crowd them, or they’ll steam and get sad.
Bake: Spray the tops with olive oil. Bake for 20 to 25 minutes, flipping halfway, until golden, crispy, and making the kitchen smell like a pub on Taco Tuesday.
Make the sauce: Mix yoghurt, lime juice, honey, and salt in a small bowl. Chill until your cauliflower’s ready.
Serve & devour: Pile those crunchy beauties into a bowl, drizzle or dip with the lime yoghurt sauce, and finish with a sprinkle of coriander if you’re feeling fancy.
Tip: Works just as well in an air fryer - 180°C for about 12 to 15 minutes, shake halfway through.