Crispy Cauliflower

Crispy Cauliflower is a delightful keto-friendly dish that brings the vibrant flavors of Chinese cuisine to your lunch table. Coated in a savory, gluten-free batter and baked to perfection, this dish offers a satisfying crunch with every bite.

Ingredients

• Cauliflower florets - 300 grams
• Almond flour - 50 grams
• Psyllium husk - 10 grams
• Garlic powder - 1 teaspoon
• Onion powder - 1 teaspoon
• Soy sauce (or coconut aminos for keto) - 2 tablespoons
• Egg - 1 large
• Salt - 1/2 teaspoon
• Black pepper - 1/2 teaspoon
• Olive oil - 2 tablespoons
• Green onions - 2 tablespoons, chopped (for garnish)

Steps

1. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. In a large bowl, combine almond flour, psyllium husk, garlic powder, onion powder, salt, and black pepper.
3. In a separate bowl, whisk together the egg and soy sauce until well combined.
4. Add the cauliflower florets to the egg mixture and toss until evenly coated.
5. Transfer the coated cauliflower to the flour mixture and toss until fully covered.
6. Drizzle the olive oil over the coated cauliflower and mix gently to ensure an even coating.
7. Spread the cauliflower evenly on the prepared baking sheet.
8. Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy, flipping halfway through.
9. Once done, remove from the oven and let cool slightly before garnishing with chopped green onions.
10. Serve immediately and enjoy your crispy cauliflower!

Nutrition

• Calories: 250
• Protein: 9 g
• Carbs: 10 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 400 mg
• Cholesterol: 186 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, making it suitable for ketogenic diets.
• Rich in fiber, promoting digestive health and satiety.

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