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Parve
Easy
50 Minutes
Diets 
These oven-baked crispy cauliflower bites are the perfect side dish or snack. The addition of the Harissa Tahini sauce really brings them to the next level. We highly recommend not skipping it!
24 ounces frozen cauliflower florets, thawed
1 cup all-purpose flour
3/4 cup water
1 teaspoon salt, divided
1 teaspoon Pereg Sweet Paprika
1/2 teaspoon Pereg Turmeric
1/4 teaspoon Pereg Black Pepper
1/4 cup tahini paste
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon salt
3 tablespoons water
3 teaspoons harissa (you can use more or less to taste)
2 tablespoons freshly chopped parsley or cilantro (optional)
Preheat the oven to 400 degrees Fahrenheit. Line a large baking sheet with Gefen Parchment Paper.
Combine the flour, water, and half a teaspoon of the salt in a medium-size bowl and mix well until smooth.
Place the bread crumbs in a separate bowl. Add the remaining half teaspoon of salt, paprika, turmeric, and black pepper and mix well. Divide the seasoned bread crumbs into two plates.
Cut some of the larger cauliflower florets so they’re all similar in size. Dip each cauliflower floret into the flour-water mixture, so they’re fully covered with the batter. Remove them with a fork or slotted spoon and let any excess batter drip down into the bowl.
Place the battered cauliflower in one of the plates with panko. Carefully cover each floret on all sides with crumbs. Repeat until the panko bread crumbs are too wet to stick to the cauliflower. Set that plate aside and work with your second plate. Repeat until all the florets are breaded.
Arrange the breaded cauliflower on the prepared baking sheet and bake for 25 minutes.
Combine the tahini, lemon, and salt in a bowl. Whisk well until it thickens.
Add water and continue whisking until creamy.
Add the harissa and mix well.
Right before serving, drizzle Harissa Tahini over the cauliflower or serve it on the side in a small bowl. Garnish with some fresh chopped parsley or cilantro (optional).
Sponsored by Pereg
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