Low-Carb Golden Crumbed Cauliflower

Low-Carb Golden Crumbed Cauliflower

Ingredients

• 1 cauliflower (medium
• 1 1/2 cup almond meal ((medium, cut in florets, 450 g/ 1 lb))
• 1/2 cup coconut flour ((medium, cut in florets, 450 g/ 1 lb))
• 2 large eggs
• 1 1/2 tsp ground turmeric
• 1/2 tsp smoked paprika
• 1/4 tsp chili powder
• 200 g cream cheese ((medium, cut in florets, 450 g/ 1 lb))
• 6 tbsp tomato sauce ((medium, cut in florets, 450 g/ 1 lb))
• 1/4 tsp ground cumin

Instructions

1. Preheat oven to 200 °C/ 400 °F.
2. Mix almond flour, coconut flour and spices, except turmeric, in a large bowl.
3. Beat eggs and turmeric powder in a separate bowl.
4. Dip each cauliflower floret into the egg mixture and then coat thoroughly with the seasoned crumb.
5. Place each crumbed floret onto a lined baking sheet.
6. When all the cauliflower is crumbed, bake for about 20 minutes, or until browned.Turn the tray halfway through the cooking time.
7. To make the dip, place all ingredients into a mixer bowl and mix well until light and creamy.
8. Serve the crumbed cauliflower with the Smokey Tomato Dip as a snack or as a side dish with your main meal.
9. You can store the crumbed cauliflower covered in the refrigerator for up to 3 days (coating will get soggy though).
10. The dip can be stored covered in the refrigerator for up to 5 days.