Panko Chilli Bites 2

Chilli Cauliflower Bites

Written by Lisa Marley - Plant-based Chef

Prep time  10 minutes

Cooking time 20 minutes

Serves  4


For the chilli dip:

  • 100g vegan mayonnaise
  • 3 tsp of sriracha sauce 


In a medium bowl, whisk the Yellow Split Pea Flour and water to form a smooth batter.

Add in the cauliflower florets and coat in the batter.

Combine the Gluten Free Panko Crumbs and remaining ingredients in a large tray.

Use a slotted spoon to drain off excess batter from the florets and add to the breadcrumb mix.

Coat the florets with the gluten free panko crumb mix then transfer to a lined baking tray.

Bake in a preheated oven 200oc / 180 fan / Gas 6 for 20 minutes, or until golden and crunchy on the outside and soft in the middle. 

For the chilli dip:

Combine the vegan mayonnaise and sriracha together and place in a small bowl.