Oh em gee! A cauliflower recipe from the Recipe Hacker that doesn’t involve the grating attachment of a food processor? What in the world . . . ?
If you haven’t ever tried fried cauliflower, then this recipe will very likely rock your world.
No exaggerating, this stuff is legit. My love affair (yes, it’s gotten that serious) with fried cauliflower started at one of our favorite local restaurants, a cozy Lebanese-Mediterranean eatery. Sammy, the owner and resident food genius, fries his simply seasoned cauliflower and then drizzles it with two flavor-intensive sauces. While I’ve enjoyed this dish for years, I was doubtful that I’d be able to give it a proper Real Healthy Recipes makeover.
Recently, while hanging out with friends in Santa Monica, I experienced another fried cauliflower dish that rivaled Sammy’s. This one had the flavor built into the breading on the cauliflower and was dotted with pickled veggies. Wowsa! The combo of seasoned, crispy cauliflower and tangy, crunchy pickled veggies was phenomenal.
And I was pretty sure I could recreate it without the oil, and with grain-free breading.
The process of “breading” the cauliflower does take a little time and finesse, and there are lower-calorie ways to serve up cauliflower, but for a special treat, this recipe is out of this world. Serve it up hot and don’t be stingy with the pickled veggies.
Note: You could pan-fry these bad boys instead of baking them, if you wanted to. I’ve done it before, in a little olive oil, and it comes out beautifully. Keep in mind, though, that this method does increase the calorie and fat content of the recipe, and it does make the kitchen a wee bit messier.
1 head cauliflower
2 tablespoons coconut flour
¼ teaspoon garlic powder
2 eggs, beaten
¼ cup coconut milk, full fat
½ teaspoon sea salt
½ cup blanched almond flour
⅓ cup nutritional yeast
1 teaspoon sweet paprika
pinch of ground cayenne pepper
½ teaspoon Dried Oregano
1 (16 oz) jar pickled carrots, cauliflower, celery, pearl onions, and red peppers, chopped
Preheat the oven to 425°F. Lightly grease an 18 × 26-inch rimmed baking sheet with olive oil.
Bring a large pot of water to a boil over high heat. Wash the cauliflower, discard the leaves, and trim the stem. Add the whole head of cauliflower to the boiling water. Cover the pot and allow it to boil for 5 minutes. Remove the cauliflower from the water (careful—it’s hot!) and rinse it with cold water. When it’s cool enough to handle, quarter the cauliflower head, then separate each section into individual florets. Set aside.
In one medium bowl, combine the coconut flour and garlic powder. In a second medium bowl, combine the eggs, coconut milk, and sea salt. In a third bowl, combine the almond flour, nutritional yeast, paprika, cayenne, and oregano.
In batches, coat the florets first in bowl #1, then in bowl #2, and finally in bowl #3. Arrange them, spaced 1/2 inch apart, on the prepared baking sheet. Bake for 12 minutes, then turn each piece using tongs. Bake for another 12 minutes, until golden. Sprinkle with the pickled veggies and serve hot.
Calories: 105
Fat: 7g
Carbohydrates: 7g
Sodium: 178mg
Fiber: 4g
Protein: 6g
Sugar: 2g