Paprika Cauliflower Bites ~ Gluten-Free

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Did you know that there are three (3) different types of Paprika? There is "Sweet Paprika," usually labeled as "Paprika" and offers a somewhat sweet pepper flavor without much heat. The second type is "Hot Paprika," because it is exactly that...HOT! The last type is "Smoked Paprika" and comes from peppers that have been smoked and dried over a fire. "Smoked Paprika" comes in a variety of spiciness (mild, medium, medium-hot and hot), depending on the variety of peppers used. Paprika is definitely one of my favorite spices, so I am always trying out new ways to use it in my recipes. I hope you enjoy these Paprika Cauliflower Bites 🙂
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Prep Time 15 minutes
Cook Time 15 minutes
Refrigerator Time 2 hours
Total Time 2 hours 30 minutes
Course Appetizers, Dinner, Hors d'Oeuvres, Side Dish
Servings 6 Servings

Ingredients
  

The Marinade:

  • ¼ Cup Light Olive Oil or Canola Oil
  • ¼ Cup lemon juice Juice of 1 Large Lemon
  • ¼ Cup Parmesan Cheese, grated or shredded I use grated when it's available
  • 1 tsp Dried Oregano
  • 1 tsp Salt (table)
  • 1 tsp Ground Black Pepper

The Cauliflower:

  • 1 Head Cauliflower broken/cut into bite-size pieces

The Coating:

  • 1 Cup All-Purpose Gluten Free Flour I use King Arthur or Better Batter
  • 4 tsp Paprika I use "Sweet Paprika" (label usually states just "Paprika"
  • ½ tsp Ground Black Pepper
  • 1 Tbsp Parmesan Cheese, shredded or grated I use Shredded for this part for a cheesier finish
  • ½ Cup Butter, salted

Instructions
 

  • In a medium-size bowl, combine all of the Marinade ingredients mixing well; set aside.
  • Place the bite-size Cauliflower pieces into a large resealable plastic bag.
  • Pour the Marinade into the bag with the Cauliflower and close bag securely. Smoosh the Cauliflower around in the marinade to evenly coat. Refrigerate for at least 2 hours.
  • Meanwhile, combine the GF Flour, Paprika, Pepper and Parmesan Cheese in a large bowl, mixing well.
  • Once the Cauliflower has finished marinating, melt the butter in a large non-stick skillet over medium heat.
  • Using a slotted spoon, transfer the Cauliflower pieces from the marinade to the GF Flour mixture in the large bowl. Gently toss to evenly coat all of the Cauliflower pieces with the GF Flour mixture.
  • Once the Cauliflower pieces are ready to cook, transfer the pieces to the large skillet containing the melted butter. Do not move the Cauliflower around for about 1-2 minutes, allowing the pieces to turn golden brown and lightly crispy. Gently flip the Cauliflower pieces over to cook all sides...you may have to reduce the temperature to prevent burning. Test a piece after about 5 minutes to see if it's done (softened) - I usually cook mine for about 8-10 minutes.
  • Serve with a fresh salad and your choice of protein....yummy! 🙂