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3.50 from 113 votes

Low-Carb Golden Crumbed Cauliflower

45 minutes
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.