Low-Carb Golden Crumbed Cauliflower
Calories 380kcal
Ingredients
- 1 cauliflower (medium
- 1 1/2 cups 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 teaspoons ground turmeric
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 200 grams cream cheese (medium, cut in florets, 450 g/ 1 lb)
- 6 tablespoons tomato sauce (medium, cut in florets, 450 g/ 1 lb)
- 1 tablespoon smoked paprika
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground cumin
Instructions
- Preheat oven to 200 °C/ 400 °F.
- Mix almond flour, coconut flour and spices, except turmeric, in a large bowl.
- Beat eggs and turmeric powder in a separate bowl.
- Dip each cauliflower floret into the egg mixture and then coat thoroughly with the seasoned crumb.
- Place each crumbed floret onto a lined baking sheet.
- When all the cauliflower is crumbed, bake for about 20 minutes, or until browned.Turn the tray halfway through the cooking time.
- To make the dip, place all ingredients into a mixer bowl and mix well until light and creamy.
- Serve the crumbed cauliflower with the Smokey Tomato Dip as a snack or as a side dish with your main meal.
- You can store the crumbed cauliflower covered in the refrigerator for up to 3 days (coating will get soggy though).
- The dip can be stored covered in the refrigerator for up to 5 days.
Originally posted 2019-02-20 17:51:13.
