1)
This first
step is optional, but I think it gives the dish so much flavor and color; toss
the breadcrumbs in a little olive oil and toast them in the oven for 5-10
minutes at 350 F until golden brown. Transfer to a bowl.
2)
Break the
cauliflower into florets and chop those into smaller florets. Wash and pat dry.
3)
In a bowl,
combine the buttermilk, zabs hot sauce, salt, and pepper.
4)
In another
bowl, combine the flour with salt.
5)
To coat
the florets, dip them in the buttermilk mixture first, then in the flour, then
in the buttermilk again and lastly in the breadcrumbs.
6)
Line them
on a parchment lined baking sheet and bake at 350 F for about 20-30 minutes or
until crunchy and cooked through.
7)
To make
the parmesan chimichurri, chop the parsley finely and combine with grated
garlic, lemon juice, olive oil, 1-2 tbsp zab’s hot sauce, parmesan cheese and
salt. Mix until combined.
8)
Gently
toss the cauliflower bites in the chimichurri sauce and serve with more
parmesan on top. You can also serve the sauce on the side if you’re not eating
the bites immediately.
