Crispy Fried Cauliflower

Crispy Fried Cauliflower is a delightful Paleo Chinese dish that features tender cauliflower florets coated in a light, crispy batter and fried to golden perfection. This dish offers a satisfying crunch and an explosion of flavor that makes it perfect for lunch or as a side.

Ingredients

• Cauliflower - 300 grams
• Almond flour - 100 grams
• Coconut flour - 30 grams
• Egg - 1 large
• Garlic powder - 1 teaspoon
• Ginger powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Coconut oil - 200 ml (for frying)
• Chopped green onions - 2 tablespoons (for garnish)

Steps

1. Begin by cutting the cauliflower into small florets and rinsing them under cold water.
2. In a large bowl, combine the almond flour, coconut flour, garlic powder, ginger powder, salt, and black pepper.
3. In a separate bowl, beat the egg until well mixed.
4. Dip each cauliflower floret into the beaten egg, allowing any excess to drip off, then coat it in the flour mixture thoroughly.
5. Heat the coconut oil in a deep pan or wok over medium-high heat until hot.
6. Carefully add the coated cauliflower florets to the hot oil in batches, ensuring not to overcrowd the pan.
7. Fry for about 4-5 minutes or until the florets are golden brown and crispy, turning occasionally for even cooking.
8. Using a slotted spoon, remove the fried cauliflower and place it on a plate lined with paper towels to absorb excess oil.
9. Once all the florets are fried, garnish with chopped green onions and serve immediately.

Nutrition

• Calories: 300
• Protein: 8 g
• Carbs: 18 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 250 mg
• Cholesterol: 186 mg
• Total Fat: 25 g
• Saturated Fat: 22 g
• Unsaturated Fat: 3 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants that help protect against cellular damage.
• High in fiber, promoting digestive health and satiety.

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