Crispy Cauliflower Nuggets
Sep 13, 2022
Serves 4.
Ingredients
- 1 head of cauliflower, cut into florets
- ¼ cup of coconut flour
- 1 cup of almond flour
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- ½ teaspoon of dried parsley
- ½ teaspoon of dried oregano
- 1 teaspoon of paprika
- 2 teaspoons of sea salt
- ½ teaspoon of black pepper
- 2 flax egg (2 tablespoon of ground flaxseed mixed with 6 tablespoons of water)
- 1 cup of unsweetened almond milk
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In small bowl, combine the ground flax and water and mix. Set it aside to congeal.
- In a large bowl, combine the almond and coconut flour. Add in the spices (garlic powder, onion powder, dried parsley, oregano, and paprika) and salt and pepper and mix it well.
- In another bowl, combine the congealed flax egg and the almond milk. Lightly season with salt and pepper and whisk it well.
- Taking one floret at a time, dip the cauliflower in the milk-flax egg mixture and then coat well with the flour mixture. Put all the florets in a single layer on the baking sheet.
- Bake for about 15 minutes.
- Flip the cauliflowers. Bake for an additional 15 minutes.
- Serve hot with tomato sauce.
