# Components:
→ Cauliflower
01 - 1 medium head cauliflower, cut into bite-sized florets
→ Breading
02 - 1 cup gluten-free panko breadcrumbs
03 - 1/2 cup cornmeal
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon onion powder
06 - 1/4 teaspoon smoked paprika
07 - 1/4 teaspoon black pepper
08 - 1/2 teaspoon kosher salt
→ Wet Coating
09 - 2 large eggs
10 - 1/4 cup dill pickle juice
11 - 2 tablespoons Dijon mustard
→ Dill Pickle Dust
12 - 2 tablespoons freeze-dried dill
13 - 1 tablespoon dried parsley
14 - 1 tablespoon dried chives
15 - 1 tablespoon dried minced onion
16 - 1 teaspoon citric acid (or substitute with 1 teaspoon lemon zest)
17 - 1/2 teaspoon garlic powder
18 - 1/2 teaspoon onion powder
19 - 1/2 teaspoon kosher salt
# Directions:
01 - Preheat your air oven to 400°F (200°C).
02 - In a large bowl, whisk together eggs, dill pickle juice, and Dijon mustard until well combined.
03 - In a separate bowl, combine panko breadcrumbs, cornmeal, garlic powder, onion powder, smoked paprika, black pepper, and salt. Mix thoroughly.
04 - Dip each cauliflower floret into the wet mixture, allowing any excess to drip off, then coat thoroughly with the breadcrumb mixture.
05 - Place the coated cauliflower florets in a single layer on an air oven tray lined with parchment paper.
06 - Air bake for 18-20 minutes, turning the florets halfway through the cooking time, until they are golden brown and crisp.
07 - While the cauliflower is baking, combine all dill pickle dust ingredients in a spice grinder or blender. Pulse until a fine powder is formed.
08 - Remove the cauliflower from the oven and immediately toss with the prepared dill pickle dust while the florets are still hot to ensure best adhesion.
09 - Serve the Dill Pickle Dust Cauliflower Bites hot. Consider serving with ranch or blue cheese dip for an enhanced flavor experience.
