Ingredients

The following ingredients have 4 Servings
  • 12 oz cauliflower, cut into bite sized pieces ((about 1/2 a large head of cauliflower))
  • cooking oil (for frying)
  • 2 large eggs (whisked)
  • 2 tbsp heavy cream
  • 1 cup superfine blanched almond flour
  • 1 cup finely grated parmesan cheese (use fresh and not shelf stable kind)
  • 1 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp cayenne pepper (optional if you like a little spice in your breading)

Instruction

  • In a small bowl, whisk eggs with heavy cream. Set aside.
  • In a medium bowl, whisk together almond flour, cheese, garlic powder, smoked paprika and cayenne pepper. Set aside.
  • Line a medium baking sheet with parchment paper. Spoon a small amount of breading onto your sheet pan (just enough to cover the bottom of a cauliflower bite).
  • Dip a piece of cauliflower in the egg wash. After it is fully coated, shake it a few times, making sure to shake off any excess egg drippings back into the egg bowl before adding it to the breading. The reason for doing this is that you don't want the egg drippings going into the breading. The moisture will cause the breading to clump and they will no longer stick to the cauliflower.
  • Place the cauliflower piece onto the small mound of bread crumbs, applying a little pressure so those breading sticks to the bottom of the cauliflower.
  • Wipe your hand that was holding the cauliflower so that your hand is also dry before touching the breading. Spoon a small amount of breading over the cauliflower and then use your fingers to press the breading onto the cauliflower until it is fully coated. It is important to keep the breading in a separate bowl, to prevent it from getting wet.
  • Carefully set the cauliflower aside onto a clean part of your baking sheet. Repeat with remaining cauliflower.